Sweet and hearty, pumpkin soup is a flavorful start to any fall dinner or a full meal all on its own. Mix it up in the kitchen with these different takes on pumpkin soup!
Fresh Versus Canned Pumpkin Purée
First, decide whether to use canned or fresh pumpkin purée for your soup. We’re big believers in “fresh is best,” especially if you pick your own pumpkins in the pumpkin patch. If you’re in a hurry, or preparing pumpkin dishes during an offseason, canned pumpkin is an easy alternative.
Homemade pumpkin purée has a brighter flavor than the canned stuff. And as a bonus, there’s no risk of that metallic taste from being stored in a can. Making your own pumpkin purée from scratch also allows you to control the flavors and use your preferred pumpkin variety (we love sugar pie pumpkins). Try the Chiles family pumpkin purée recipe!
For more information on pumpkin purée, including color, taste, and texture comparisons for fresh and canned, read this Fresh Versus Canned Pumpkins article from Handle the Heat.
Pumpkin Soup Recipes
Whether you like it sweet or spicy, vegan or brimming with meat, there’s a pumpkin soup recipe that’s perfect for you.
The Classic
Creamy Pumpkin Soup, photo and recipe from Delish
Smooth and endlessly versatile, this recipe can be made using different types of pumpkin or squash and made vegan or vegetarian depending on your preference.
Curried
Curried Pumpkin Soup, photo and recipe from Epicurious
Fresh curry leaves and peeled fresh ginger, along with cumin, coriander, and cardamom, add a spicy, unique flavor.
Indulgent
Pumpkin Beer Cheese Soup, photo and recipe from Simply Scratch
The addition of cheeses adds tanginess to this velvety, rich soup. Who could resist dipping a pretzel in for a game day snack?
Spicy
Thai Pumpkin Soup, photo and recipe from Food and Wine
Lemongrass, lime juice, Fresno chile, and fresh cilantro all add bright, herbaceous notes to this Thai-inspired soup whose spice level can easily be adjusted.
Healthy
Roasted Pumpkin Soup, photo and recipe from Simply Quinoa
This blended soup, made using roasted pumpkin, carrots, and onion, is naturally gluten-free and vegan.
Chili
Pumpkin Chili, photo and recipe from The Kitchn
Turnips, bell peppers, corn, and beans join their powers with pumpkin in this hearty vegetarian chili.
Meaty
Haitian Beef and Pumpkin Soup, photo and recipe from Epicurious
Also known as Soup Joumou, this aromatic stew is traditionally eaten by Haitians on January 1 to celebrate Haiti’s independence.
Soup Toppers
Don’t forget a festive and flavorful final touch! Finish pumpkin soups with a cool, creamy swirl of crème fraîche, sour cream, coconut milk, or even chipotle cream. The contrast of the white swirl against the soup’s deep orange color is appealing as well as delicious.
For added texture, try crunchy toppings! Roasted pumpkin seeds, also called pepitas, are a natural tie-in. Maple bacon bits add a meaty, salty component: plus, who doesn’t love bacon? We also love the idea of this chili cran-apple relish or parmesan croutons.
Try garnishing your soups with ingredients from the recipe to hint at what’s in the soup. Blend roasted apples, carrots, leeks, or mushrooms into the soup for added depth of flavor and then top the mixture with finely cut slivers of whichever vegetable you used. If you added herbs to the soup — rosemary, chives, and sage pair particularly well with pumpkin — chop and sprinkle some on top.
Can’t get enough pumpkins? Learn more about pumpkins and pumpkin picking at Chiles with our Pumpkin FAQs.
