Holly’s Pumpkin Soup: Fall In A Bowl
Yields: 4–6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
This is one of my favorite fall recipes to cook! My family loves it, and so do I. While living in New Jersey, a friend once brought this soup over to our house (along with a clam chowder, which I’ll share in the future), and I fell in love at first bite.
Soup is always an invitation to slow down, enjoy the moment, and focus on humility and gratitude in the fall season. The warmth that comes from the bowl fills my soul on the chilly days that fall brings. It’s nostalgic because it brings in all the cozy fall vibes. You don’t typically eat soup all year long, especially pumpkin soup! I hope this recipe becomes a family favorite and you make it every year.
Ingredients
- 1 small onion, chopped
- 1 large carrot, chopped (about ½ cup)
- 2–4 tablespoons butter
- 1–2 teaspoons olive oil
- 3 tablespoons flour
- 1 (15 oz) can pumpkin purée
- 2 cups broth (chicken or vegetable)
- 2 cups heavy cream
- ½ tablespoon paprika
- Dash of cayenne pepper
- ½ teaspoon MSG (optional, for depth of flavor)
- Salt and pepper, to taste
Instructions
- Sauté the vegetables
In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and carrot and cook for 3–5 minutes, until softened and fragrant. - Build the base
Add flour and 2 tablespoons butter, stirring constantly for about a minute to form a light roux. - Add flavor and liquid
Slowly pour in the broth, then add the pumpkin purée, paprika, cayenne, MSG, and a pinch of salt and pepper (add more if necessary). Stir well to combine. - Creamy goodness
Pour in the heavy cream, stirring until smooth. Bring to a gentle simmer and cook for 20 minutes, stirring occasionally. - Blend to your liking
Use an immersion blender for a smooth soup—or leave a few carrot chunks for a heartier texture. Adjust salt and pepper as needed (keep in mind your broth may already contain salt).
Serving Suggestions
Top with:
- A drizzle of cream
- Toasted pumpkin seeds
- Croutons
- Fresh herbs
- Or anything else that adds warmth and soul to your bowl
Notes
When I triple or quadruple this recipe, I don’t add four onions! The most I’ve ever used is two, but if you love yourself some onion, go for it.
One large carrot usually yields about ½ cup chopped, and sometimes I just use baby carrots because that’s what I have on hand—just chop enough to make ½ cup.
This soup is even better the next day and pairs perfectly with grilled cheese or crusty artisan bread for the ultimate cozy meal.
