Pumpkin Soup

Serves

6 Servings

Prep Time

15 Minutes

Cook Time

45 Minutes

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As the air turns crisp and leaves blanket the ground in shades of gold and crimson, our culinary cravings naturally shift toward the comforting flavors of fall. There's perhaps no dish that captures the essence of the season quite like a bowl of creamy pumpkin soup. This autumnal favorite is a celebration of everything we love about fall—warmth, richness, and the undeniable appeal of pumpkin.

Pumpkin has long been synonymous with fall, its deep orange hue and subtly sweet flavor making it a versatile star in both sweet and savory dishes. But while pumpkin pie might steal the spotlight during the holidays, pumpkin soup is a cozy, savory way to enjoy this seasonal favorite all autumn long.

Packed with nutrients like beta-carotene, fiber, and vitamin A, pumpkin is as nourishing as it is delicious. Its natural creaminess makes it an ideal base for soup, lending itself to a variety of flavors—from spicy and savory to sweet and aromatic.

One of the joys of pumpkin soup is its versatility. While delicious on its own, it also serves as a blank canvas for creative toppings and mix-ins. A drizzle of balsamic reduction or a swirl of crème fraiche can add a sophisticated touch, while toasted pumpkin seeds, crumbled bacon or crisped prosciutto, or a handful of fresh herbs provide a delightful crunch and contrast.

Whether you’re curled up by the fire on a chilly evening or hosting a harvest dinner with friends and family, pumpkin soup is a perfect way to welcome the autumn season. So, grab your favorite bowl, ladle in some creamy pumpkin goodness, and enjoy the taste of fall in every spoonful.

Products used: Garlic Olive Oil

Ingredients

Ingredients for Soup:
4 tablespoons SOOC Garlic Olive Oil
1 large yellow onion, diced
2 tablespoons garlic, minced
8 cups vegetable broth
1 pumpkin, peeled, seeded, and cubed, or 2 cans pumpkin puree to save time
1 cup milk or heavy cream
1 tablespoon dried thyme
Salt and pepper
1 teaspoon ground nutmeg (optional)
1 teaspoon ground cinnamon (optional)
Pumpkin seeds for topping (optional)

Directions

1. To prepare the pumpkin, preheat oven to 400 degrees. Slice pumpkin into halves removing the guts and all seeds. Drizzle with 2 tablespoons olive oil and roast on a parchment-lined baking sheet for 15 minutes just until the edges begin to char, turning halfway through.

2. While the pumpkin is roasting, grab a large pot and add the remaining olive oil. Add the onion, garlic, and thyme and cook gently over low heat for 5 minutes. Add in the pumpkin and vegetable broth and bring to a boil. Cover and let simmer for 15 minutes.

3. Next, using an immersion blender, purée until smooth, stir in cream, and season with salt and pepper. Top with pumpkin seeds or if you want to sweeten up the soup add nutmeg and/or cinnamon. Serve the soup hot or at room temperature with your topping(s) of choice.