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Pumpkin Soup Recipes for Fall Season

Nabiilah is an author who loves writing fantasy/teen fiction novels like "The Other Side of Paradise" and "The Infinity Coven Trilogy."

pumpkin-soup-recipes-for-fall-season

Pumpkin Soup Recipe

Ingredients:

Vegetarian • Gluten free

Produce
3 cloves: Garlic
1/8 tsp: Ginger, ground
1 (15-ounce) can: Pumpkin puree
2 tbsp: Thyme, fresh leaves
1: Yellow onion, medium

Canned goods
2 cups: Vegetable broth, low-sodium

Condiments
2 tbsp: Maple syrup

Baking & spices
1/8 tsp: Cayenne pepper
3/4 tsp: Kosher salt
1: Pumpkin seeds and flaky sea salt, Toasted
1/4: Teaspon freshly ground black pepper

Oils & vinegars
2 tbsp: Olive oil

Nuts & seeds
1/2 tsp: Cumin, ground

Dairy
2 tbsp: Heavy cream

Instructions:

  • Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic and cook until fragrant, 3 to 4 minutes.
  • Add the pumpkin purée, thyme, salt, cumin, black pepper, ginger, and cayenne pepper. Cook over medium-low until steaming and fragrant, about 5 minutes.
  • Add the vegetable broth and cook for 3 to 4 minutes, stirring constantly.
  • Remove from heat and stir in the maple syrup and heavy cream.
  • Serve warm, garnished with the pumpkin seeds, flaky salt, fresh thyme leaves, and more black pepper.
pumpkin-soup-recipes-for-fall-season

Healthy Pumpkin Soup Recipe

Ingredients:

Produce
3: Carrots, medium
3 cloves: Garlic
1/2 tsp: Ginger
1: Onion
1 can: Pumpkin

Canned goods
1 cup: Coconut milk
2 1/2 cups: Vegetable broth

Baking & spices
1/2 tsp: Cinnamon
1/4 tsp: Nutmeg

Oils & vinegars
1 tbsp: Olive oil

Other
1 scoop:  golden superfood bliss

Instructions:

  • In a large saucepan, heat olive oil over medium heat. Add onion and carrot and cook until onion is translucent and carrot is tender — about 10 minutes.
  • Add garlic, ginger, cinnamon, and nutmeg. Cook about 30 seconds longer, then remove pan from heat.
  • Add the contents of the pan to a blender along with vegetable broth, canned pumpkin and coconut milk. Blend until completely smooth.
  • Pour contents of blender back into saucepan and heat over medium-high heat until mixture begins to bubble. Lower heat to medium-low and let simmer for about 5 minutes prior to serving.
  • Serve warm. Garnish with pepitas, sage leaves, and cashew cream, if desired.
pumpkin-soup-recipes-for-fall-season

Pumpkin Soup With Sage Recipe

Ingredients:

Vegan • Gluten free • Paleo

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Produce
2: Garlic cloves
1 (15) ounce can: Pumpkin puree
1/2 tsp: Sage, ground
2 lbs: Sweet potatoes
1/2 tsp: Thyme, dried
1: Yellow onion

Canned goods
2/3 cup: Applesauce, unsweetened
4 cups: Vegetable broth

Condiments
2 tbsp: Maple syrup

Baking & spices
1 Pinch: Cayenne
1 tsp: Cinnamon
1/4 tsp: Nutmeg
1/2 tsp: Salt

Oils & vinegars
2 tbsp: Vegan butter or regular butter or olive oil

Instructions:

  • In a soup pot or dutch oven, heat the butter over medium heat until melted. Add in the onion and cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
  • Stir in the sweet potato, broth, applesauce, pumpkin puree, cinnamon, salt, sage, thyme, nutmeg, and cayenne. Bring to a boil, reduce to a simmer, cover and cook until the sweet potatoes are tender, about 15 minutes.
  • Use an immersion blender to blend the soup until smooth. You can also use a regular blender, but you may need to blend in several batches. Return the soup to the pot, stir in the maple syrup, taste, adjust salt if needed and enjoy!

Quick Pumpkin Soup Recipe

Ingredients:

Produce
1/2 cup: Carrots
1 tsp: Garlic
1 cup: Onion
1/2 tsp: Oregano, dried
1 tsp: Parsley, fresh
15 oz: Pumpkin
1/2 tsp: Sage, ground
1 tsp: Thyme, dried

Canned goods
2 cups: Broth

Baking & spices
1/2 tsp: Pepper
1 tsp: Salt

Dairy
2 tbsp: Butter
1 cup: Half and half

Instructions:

  • Melt butter in a medium saucepan.
  • Add chopped onions and carrots. Cook until slightly softened, about 3 minutes.
  • Add garlic, thyme, sage, and oregano. Cook until fragrant, about 30 seconds.
  • Add pumpkin and broth, stir until combined well.
  • Bring to a simmer and cook until the carrots and onions are soft, about 12 minutes.
  • Blend with an immersion blender, if desired. You can also use a food processor.
  • Add half and half and stir until combined.
  • Stir in fresh parsley, salt, and pepper and simmer for a few more minutes.
pumpkin-soup-recipes-for-fall-season

Pumpkin Soup With Garlic Recipe

Ingredients:

Gluten free

Produce
2: Garlic cloves, whole
1: Onion, yellow brown white
1 1/4 kg: Pumpkin

Canned goods
3 cups: Vegetable or chicken broth/stock, low sodium

Baking & spices
1: Salt and pepper

Dairy
1/2 cup: Cream

Liquids
1 cup: Water

Instructions:

  • Cut the pumpkin into 3cm / 2.25" slices. Cut the skin off and scrape seeds out (video is helpful). Cut into 4cm / 1.5" chunks.
  • Place the pumpkin, onion, garlic, broth and water in a pot - liquid won't quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) - about 10 minutes.
  • Remove from heat and use a stick blender to blend until smooth.
  • Season to taste with salt and pepper, stir through cream (never boil soup after adding soup, cream will split).
  • Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!

Pumpkin Soup With Honey Recipe

Ingredients:

Produce
1: 4-pound sugar pie pumpkin
1: Yellow onion, large

Canned goods
4 cups: Vegetable broth

Condiments
2 tbsp: Maple syrup or honey

Baking & spices
1: Black pepper, Freshly ground
1 Tiny dash: Cayenne pepper
1/2 tsp: Cinnamon, ground
1/8 tsp: Cloves
1/2 tsp: Nutmeg, ground
1/2 tsp: Sea salt

Oils & vinegars
4 tbsp: Olive oil

Nuts & seeds
1/4 cup: Pepitas

Dairy
1/2 cup: Coconut milk or heavy cream, full fat

Other
4: Large or 6 medium garlic cloves, pressed or minced

Instructions:

  • Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup. Carefully halve the pumpkin and scoop out the seeds.
  • Slice each pumpkin halve in half to make quarters. Brush or rub 1 tablespoon olive oil over the flesh of the pumpkin and place the quarters, cut sides down, onto the baking sheet. Roast for 35 minutes or longer, until the orange flesh is easily pierced through with a fork. Set it aside to cool for a few minutes.
  • Heat the remaining 3 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, garlic and salt to the skillet. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. In the meantime, peel the pumpkin skin off the pumpkins and discard the skin. Add the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper (if using), and a few twists of freshly ground black pepper. Use your stirring spoon to break up the pumpkin a bit. Pour in the broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavors time to meld.
  • While the soup is cooking, toast the pepitas in a medium skillet over medium-low heat, stirring frequently, until fragrant, golden and making little popping noises. You want them to be nice and toasty, but not burnt. Transfer pepitas to a bowl to cool. Once the pumpkin mixture is done cooking, stir in the coconut milk and maple syrup. Remove the soup from heat and let it cool slightly.

Pumpkin Puree Soup Recipe

Ingredients:

Produce
1 tsp: Garlic
1/2: Onion
3 cups: Pumpkin puree

Canned goods
1 tin: 425ml coconut milk
2 cups: Chicken stock
2 tbsp: Red or yellow curry paste

Baking & spices
1/4 tsp: Nutmeg
1: Salt & pepper

Oils & vinegars
1 tbsp: Olive oil

Bread & baked goods
1: Bread, Fresh

Instructions:

  • Add the oil to a large saucepan and turn the element to medium heat. Add the onion and garlic and cook until the onion is translucent - about 2 minutes. Add the curry paste and cook for a further 1 minute.
  • Add the pumpkin puree, chicken stock and coconut milk, stir together well and simmer for 10 minutes. Add the nutmeg and salt & pepper to taste.
  • Remove from the heat and allow to cool slightly before using a stick mixer to blend it together. Alternatively transfer to a blender and pulse until smooth. Serve immediately with a swirl of sour cream or Greek yoghurt and fresh coriander and fresh bread.
  • Store soup in the fridge for 1 week or freeze in individual portions for a quick weekday lunch or dinner.

Pumpkin Soup With Coconut Oil Recipe

Ingredients:

Gluten free • Paleo

Produce
2 cloves: Garlic
1/2: Lime
1 15 oz can: Pumpkin puree
1: White onion, medium

Canned goods
2 cup: Chicken stock
1 cup: Coconut milk, full fat canned
1/4 cup: Red curry paste

Oils & vinegars
2 tbsp: Coconut oil

Instructions:

  • Melt coconut oil in large saucepan over medium heat. Saute onion until soft, 5 to 7 minutes. Add garlic, saute for 30 seconds.
  • Add curry paste, stir to coat and cook 30 seconds.
  • Add broth or stock and pumpkin puree. Stir to combine. Bring to a simmer then turn down to low. heat Cook for 10 minutes.
  • Use an immersion blender or add soup to a blender. Blend until smooth. Stir in coconut milk and lime juice. Taste for salt and pepper.
  • Ladle soup into bowls and top with desired garnishes.

Pumpkin Soup Recipe (Thai Style)

Ingredients:

Vegan • Gluten free

Produce
1: Lime
1 796ml can: Pumpkin puree

Canned goods
1 cup: Coconut milk
2 tbsp: Thai red curry paste
1 liter: Vegetable broth

Condiments
2 tbsp: Agave or maple syrup
1/4 cup: Peanut butter, natural
2 tbsp: Soy sauce
2 tbsp: Sriracha

Instructions:

  • Heat a big pot over medium-high heat. Add the Thai red curry paste, and stir or whisk as it’s heating up. After about 1 minute it will to stick to the pan and become fragrant.
  • Then add all of the remaining ingredients: vegetable broth, pumpkin, peanut butter, coconut milk, soy sauce, agave, and sriracha. Whisk well to combine. Cook until it's completely heated through.
  • Garnish with a wedge of lime, some cilantro, sriracha, a drizzel of coconut milk, or enjoy just as it is.

Pumpkin Soup With Bourbon Recipe

Ingredients:

Meat
4 slices: Prosciutto

Produce
2 cans: Pumpkin puree
6: Sage, fresh leaves
4: Sugar pumpkins, mini
1 tbsp: Thyme, fresh

Canned goods
2 cups: Chicken or veggie broth, low-sodium

Condiments
5/8 cup: Maple syrup, pure

Baking & spices
1/2 tsp: Cayenne
1: Cinnamon stick
1: Kosher salt and pepper
1/4 tsp: Nutmeg

Oils & vinegars
1: Olive oil, extra virgin

Nuts & seeds
1 cup: Diamond of california heirloom pecans

Bread & baked goods
2 thick slices: Sourdough bread

Dairy
4 tbsp: Butter
1/2 cup: Heavy cream

Beer, wine & spirits
2 tbsp: Bourbon

Instructions:

  • Add 1/2 cup maple syrup and the cinnamon stick to a large soup pot, bring to a boil and then reduce the heat to a simmer, simmer for 5-10 minutes or until the maple has thickened and reduced to a syrup. Be careful not to let it get too thick, you just want it to thicken to a honey consistency. 2. Slowly stir the pumpkin puree into the thickened maple syrup. Add the broth, thyme, nutmeg, cayenne and a pinch each of salt and pepper. Cook over medium heat until warmed through, about 10 minutes. Stir in the bourbon, if using, and 1/2 cup cream. Continue to cook another 5 minutes. If desired, add the remaining cream for a creamier soup. If the soup seems too thick, add more broth to thin. Keep over low heat until ready to serve. Remove the cinnamon stick.
  • Meanwhile, make the pecans. Heat a large skillet over medium heat. Add the pecans, 2 tablespoons maple syrup, 2 tablespoons butter, and 1/4 teaspoon cinnamon. Cook, stirring often, until the pecans are toasted and golden, about 5-8 minutes. Remove the pecans from the pan to a parchment lined cutting board. Let cool and then roughly chop. 4. In the same skillet, cook the prosciutto until crisp. Remove and allow to cool, then add to a food processor along with the bread, process until fine crumbs. Add the remaining 2 tablespoons butter to the skillet. Allow the butter to brown lightly until it smells toasted, about 2 minutes. Add the bread crumbs and sage. Toast the mixture for about 5 minutes or until the bread crumbs are golden. Season with salt and pepper.
  • Divide the soup between the roasted pumpkin bowls.
  • Preheat the oven to 425 degrees. 2. Remove the tops of the pumpkin and scoop out the seeds. Rub the insides of the pumpkins with olive oil, salt, and pepper. Place on a baking sheet and bake for 20-30 minutes or just until soft to touch but not falling in.3. Serve warm with soup inside.

History of Pumpkin Soup

Traditionally called Soup Joumou and consumed on New Years Day. This traditional comfort soup is a historical tribute to Haitian Independence day. In 1804 the newly freed slaves consumed pumpkin soup, a meal forbidden to them by their French slave masters.

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