10 Best Pumpkin Soups for Sweater Weather
Sweater weather soup
When leaves turn golden and the temperature drops, that's when we start craving hot bowls of soup. Especially thick, rich, golden pumpkin soup with its sweet and savory fall flavor. Whether you like your pumpkin soup smooth and creamy or chunky with vegetables, we've got a top-rated pumpkin soup to warm you up from the inside out.
1. Pumpkin Soup
This easy, velvety pumpkin soup takes only 15 minutes to prep for the stove, where it will fill your home with its warm and cozy aroma as it simmers. You can used canned pumpkin puree for convenience, or cooked fresh pumpkin. Home cook LORIWIK says, "My whole family loves it! I started with raw pumpkin and added 8 cups of raw cubed pumpkin instead of 4 cups puree, and it worked great! I just pureed it later on before adding the cream." You can also make this soup vegetarian or vegan by using vegetable broth and plant-based dairy.
VIDEO: Pumpkin Soup
If you want to roast your own pumpkin for soup, give this recipe a try. You'll roast a small sugar pie pumpkin alongside carrots and onion to add a deeper flavor to the finished soup. "Made this for a pumpkin food party," says home cook Kathleen Holguin. "Everyone is asking for the recipe and wants me to make it again. Definitely a fall must-have dish."
This vegan pumpkin soup is made with coconut oil and coconut milk, with curry powder and coriander for a little spicy flair. Some reviewers dialed up the spice factor even more by adding ginger, cinnamon, garam masala, turmeric, or chili powder. Not all at once, of course.
This quick and easy pumpkin soup is ready to eat in a speedy 20 minutes. "Fabulous!" raves Adriana. "I can't believe I made something so great tasting and easy to prepare. I used chicken broth instead of vegetable and I used heavy whipping cream instead of half-and-half." As usual, you can dial the spice up or down to suit your taste.
Smoky, spicy andouille sausage flavors this hearty pumpkin soup. Home cook justjojo says, "I know this has been reviewed many, many times, but I just couldn't sit back and say nothing. This was OUTSTANDING. I couldn't find praline liqueur anywhere, so used maple syrup instead. It was truly a hit."
Looking for a chunkier pumpkin soup? Try this stew-like soup made with fresh pumpkin, carrots, onion, cranberry beans (you can substitute pinto beans), and gluten-free pasta. Reviewer carmen gizzi says, "My grandma, being from Italy made this. It's just awesome. The taste is fantastic. I made it myself and my family loves it."
Recipe creator APERSONS says, "Sweet pumpkin, smoky chiles, and tangy buttermilk make this a great cold-weather soup. Be creative with substituting other spices (cinnamon, ginger, cloves, cumin, etc.) to change the feel of the soup. It's great hot or cold with a bit of creme fraiche." Note: You'll want to simmer the bay leaf with the chicken broth and chile peppers, and remove it before you puree the soup.
Japanese kabocha squash is one of the most flavorful pumpkins on the market, but its thick rind makes it tricky to cut up. Get tips for cutting and prepping kabocha, then tackle this satisfying autumn soup. It's so worth it, and it's ready in a quick 40 minutes.
Canned pumpkin, black beans, corn, tomato sauce, and chicken broth make this soup a snap to throw together, and it's ready to eat in under an hour. Home cook Nellie17 says, "Our whole family loves this recipe...a winter and fall staple at our house. We always add a dash or two of cinnamon to give it a little more warmth and cut the acidity of the tomatoes."
Got 30 minutes? That's all it takes to make this soup from start to finish. You could follow SunnyByrd's lead and garnish each bowlful with fresh avocado, cilantro, and a dash of smoked paprika.