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Pumpkin Soup with Toasted Walnuts

Celebrate fall with this recipe for Pumpkin Soup, which is made with canned pumpkin. This creamy pumpkin soup is delicious and savory. Plus, you’ll love the added soup toppings of toasted walnuts and blue cheese!

A bowl of canned pumpkin soup garnished with walnuts and blue cheese.

Creating This Creamy Pumpkin Soup Recipe

This recipe for Harvest Pumpkin Soup with Toasted Walnuts and Blue Cheese was AMAZING. And incredibly quick to prepare. Dinner was done and on the table within just a little over 30 minutes, and that was with a five- and three-year-old helping me.

It was kind of nice to have the kids cooking dinner with me. They’re usually more into the baking, but Madeline especially has been interested in anything that involves stirring lately.

She is pretty good at sautéing (of course I still supervise closely). Because Logan is still as picky as ever I am always happy when he shows an interest in helping cook savory dishes. That child has such a sweet tooth.

My only complaint about this recipe was that the original recipe said it served 4-6. I was hoping for some leftovers for the next night, but we only got about 3 servings as a main dish out of it.

There was just enough left for lunch the next day. If you’d like leftovers plan on doubling the recipe.

Ingredients for This Easy Pumpkin Soup

I made this pumpkin soup with canned pumpkin to save myself the time and hassle of roasting and pureeing an actual pumpkin. Here’s what else you’ll need for this recipe:

  • Butter
  • Leeks
  • Carrots
  • Celery
  • Garlic
  • Herbs and spices
  • Chicken broth
  • Canned pumpkin puree
  • Maple syrup
  • Half and half
  • Walnuts and blue cheese (for garnish)

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

How to Make Pumpkin Soup with Canned Pumpkin

I love making pureed soups like this canned pumpkin soup because you basically just toss everything into a pot, cook, and then blend it up. Easy!

  1. Melt the butter in a medium dutch oven pan over medium heat. Add the leeks, carrot, and celery and cook until softened. Stir in the garlic, herbs, and spices.
  2. Stir in the broth. Bring the soup to a boil and cook for about 5 minutes.
  3. Stir in the pumpkin and syrup and cook an additional 10 minutes.
  4. Puree the soup in a food processor or blender until smooth. You can also use an immersion blender for this.
  5. Stir in the half and half. Season to taste with salt and pepper and heat gently over low heat until hot.
  6. Garnish individual bowls with walnuts and blue cheese.

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

Pumpkin soup made with canned pumpkin in a white bowl.

Can I Make This Soup Ahead of Time?

Absolutely! Leftovers reheat well on the stove or in the microwave. If making in advance, wait to garnish with walnuts and blue cheese until you’re ready to serve the soup.

Can I Make This Recipe Vegetarian?

Very easily! To make this pumpkin soup recipe with canned pumpkin vegetarian, swap out the chicken broth for veggie broth.

What to Serve with Pumpkin Soup

Served with a slice of crusty bread, this is a pretty filling meal, which surprised me because with only a 1/2 cup of half and half in the recipe there isn’t much in terms of heavy ingredients. Here are some other sides you could serve with this canned pumpkin soup:

This would be a great soup for any Autumn evening, but I think it would be a nice, unexpected starter or side for Thanksgiving as well.

Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.

Tips for Making Pumpkin Soup with Canned Pumpkin

  • Note that this recipe calls for pure pumpkin puree, NOT pumpkin pie filling. Pure pumpkin puree is 100% pumpkin with no additional spices or sweeteners in it.
  • Be sure to properly prep and wash the leeks before adding them to the soup pot.
  • You’ll need to use 100% pure maple syrup for this recipe and not pancake syrup.

More Pumpkin Recipes:

Pumpkin and Turkey Black Bean Chili is a great fall chili recipe with tons of flavor. Even better, it’s super easy to make!

This Pumpkin Pie Oatmeal is a great make ahead baked oatmeal to make all fall and winter.

This Easy Pumpkin Pudding is the perfect way to celebrate fall with your kids!  It is easy to prepare, super creamy and full of all your favorite fall spices.

These Pumpkin No Bake Cheesecake Jars are so good and so easy! They feature yummy layers of gingersnap crust and no bake pumpkin cheesecake filling.

Be sure to check out these 25 Pumpkin Recipes to Try this Fall. So, if like me, you have a pumpkin hoarding problem you now have a very good excuse.

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Easy Pumpkin Soup

Pumpkin Soup with Toasted Walnuts

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Celebrate fall with this recipe for Pumpkin Soup with Toasted Walnuts. This cozy pumpkin soup is delicious and savory. Plus, you’ll love the added soup toppings of toasted walnuts and blue cheese!

Ingredients

  • 2 tablespoons butter
  • 2 medium leeks, white and pale green parts only, finely chopped
  • 2 medium carrots, finely chopped
  • 1 rib celery, finely chopped
  • 2 garlic cloves, minced
  • 3/4 teaspoon cumin
  • 3/4 teaspoon coriander
  • 1/4 teaspoon nutmeg
  • 3 cups chicken broth, plus extra for thinning
  • 1 - 15 ounce can pure pumpkin puree
  • 1/3 cup maple syrup
  • 1/2 cup half and half
  • salt and pepper, to taste
  • walnuts and blue cheese for garnish

Instructions

  1. Melt the butter in a medium dutch oven pan over medium heat. Add the leeks, carrot, and celery and cook until softened, 5-7 minutes. Stir in the garlic, cumin, coriander, and nutmeg. Continue to saute and cook until fragrant, about 1 minute.
  2. Stir in the broth, making sure to scrape up any browned bits from the bottom of the pan. Bring the soup to a boil and cook for about 5 minutes. Stir in the pumpkin and syrup and cook an additional 10 minutes.
  3. Working in batches, if necessary, puree the soup in a food processor or blender until smooth, 1 to 2 minutes. Return the soup to the dutch oven.
  4. Stir in the half and half and additional broth to adjust the soup's consistency (I didn't have to add any extra liquid). Season to taste with salt and pepper and heat gently over low heat until hot. Garnish individual bowls with walnuts and blue cheese.
  5. To toast the walnuts: toss them with a bit of olive oil and saute in a small pan or toast in the toaster oven for 3-5 minutes, or until fragrant.

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Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 268Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 35mgSodium 950mgCarbohydrates 37gFiber 5gSugar 24gProtein 6g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

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