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Pumpkin Soup
4.9 from 393 votes

Pumpkin Soup

This Pumpkin Soup combines pumpkin puree, leeks, and apple with a blend of spices and herbs to create a smooth, comforting soup. Cooked gently and garnished with a swirl of cream and fresh thyme, it balances sweetness from maple syrup and apple with warming notes of cumin, sage, and cayenne. The texture is velvety due to blending and the addition of heavy cream, making it ideal for a nourishing starter or light meal during cooler seasons.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4
Calories: 331 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 4 tablespoons butter unsalted
  • 2½ pounds leeks white and light green parts only, washed well and thinly sliced (about 6 cups
  • 4 cloves garlic roughly chopped
  • 1 pumpkin puree 15-ounce can
  • 1 apple peeled, cored, and roughly chopped
  • 6 cups chicken broth low-sodium
  • 5 tablespoons maple syrup
  • 1½ teaspoons salt
  • ½ teaspoon cumin ground
  • ⅛ to ¼ cayenne pepper to taste, teaspoon
  • 1½ teaspoons thyme plus more for garnish, chopped fresh
  • 1½ teaspoons sage chopped, fresh
  • ¼ cup heavy cream plus more for garnish

Instructions

    Cup of Yum
  1. Melt the butter in a medium soup pot over medium heat. Add the leeks and garlic and cook, stirring occasionally, until softened, about 10 minutes.
  2. Add the pumpkin, apple, broth, maple syrup, salt, cumin, cayenne pepper, thyme and sage. Bring to a boil, then reduce the heat to low and simmer for 20 minutes more.
  3. Add the heavy cream. Use a stick blender to purée the soup until completely smooth. (Alternatively, cool the soup slightly and use a blender to purée in batches. Be sure to remove the center knob on the blender and cover with a dishtowel to avoid splatters.) Ladle the soup into bowls and garnish with a swirl of cream (see note below) and fresh thyme leaves, if desired.

Notes

  • Whip a few tablespoons of cream lightly before swirling on top to make a decorative garnish.
  • The soup can be frozen for up to 3 months without cream; thaw in the refrigerator for 12 hours before reheating and adding cream.
  • Reheat gently on the stovetop, adding cream after heating and bringing the soup back to a simmer before serving.

Nutrition Information

Calories 331kcal (17%) Carbohydrates 53g (18%) Protein 9g (18%) Fat 12g (18%) Saturated Fat 7g (35%) Cholesterol 27mg (9%) Sodium 702mg (29%) Fiber 6g (24%) Sugar 24g (48%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 331

% Daily Value*

Calories 331kcal 17%
Carbohydrates 53g 18%
Protein 9g 18%
Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 27mg 9%
Sodium 702mg 29%
Fiber 6g 24%
Sugar 24g 48%

* Percent Daily Values are based on a 2,000 calorie diet.