Spicy Pumpkin Leek Soup

Tested & Perfected Recipes

pumpkin soup

When we think of pumpkin, we usually think of autumn sweets — like pumpkin pie, pumpkin cheesecake, pumpkin bread, or pumpkin muffins — and those are happy thoughts! But pumpkin’s earthy flavor is wonderful in savory dishes too. In this velvety soup, pumpkin is simmered with leeks, apples, maple syrup and herbs. And instead of typical pumpkin pie spices, cumin and cayenne pepper lend a smoky, spicy flavor. I use canned pumpkin to make life easy, but feel free to roast and purée a fresh pumpkin if you’d like.

ingredients

Before starting, it’s important to wash the leeks well — they are notoriously dirty. To clean, cut off the dark green portions and slice the leeks in half lengthwise. Run under water, pulling the layers apart to wash off any dirt, sand, and grit stuck between the layers.

washing-leeks

Thinly slice the leeks.

sliced-leeks

Melt the butter in a soup pot, then add the leeks.

leeks1

Cook until the leeks are softened, about 10 minutes.

leeks2

Add the pumpkin purée, apples, herbs, salt, and spices.

apples-herbs-pumpkin

As well as the chicken broth, then bring to a boil.

ready-to-boil

Simmer for about 20 minutes.

blending-soup

Add the cream and, using a stick blender (or regular blender), purée until smooth.

ready

Ladle the pumpkin soup into bowls and top with a swirl of cream and more thyme.

spicy-pumpkin-leek-soup-1

My Recipe Videos

Spicy Pumpkin Leek Soup

Servings: 6
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes

Ingredients

  • 4 tablespoons unsalted butter
  • 2.5 pounds leeks, white and light green parts only, washed well and thinly sliced (about 6 cups)
  • 4 cloves garlic, roughly chopped
  • 1 (15-oz) can pumpkin purée
  • 1 apple, peeled, cored, and roughly chopped
  • 6 cups low sodium chicken broth
  • 5 tablespoons maple syrup
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon ground cumin
  • 1/8 - 1/4 teaspoon cayenne pepper, to taste
  • 1-1/2 teaspoons chopped fresh thyme, plus more for garnish
  • 1-1/2 teaspoons chopped fresh sage
  • 1/4 cup heavy cream, plus more for garnish

Instructions

  1. Melt the butter in 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.
  4. Note: To add a swirl of cream that floats on top of the soup, whip a few tablespoons of cream with a whisk until ever so slightly thickened. Then use a teaspoon to drizzle and swirl the cream over the soup.
  5. Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Serving size: about 1 1/2 cups each
  • Calories: 331
  • Fat: 12 g
  • Saturated fat: 7 g
  • Carbohydrates: 53 g
  • Sugar: 24 g
  • Fiber: 6 g
  • Protein: 9 g
  • Sodium: 702 mg
  • Cholesterol: 27 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • this was delicious! Not generally liking pumpkin, I took a chance based on the rave reviews. Excellent and savory. As I was unsure of the sweetness of my apple, I used 4 T of maple syrup instead of 5. love the idea of serving in small clear glasses as a holiday appetizer.

    • — Janet on October 12, 2018
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  • I swear – every recipe I’ve tried on this website has been fantastic, including this one. I detest squash but decided to give this a try… was NOT disappointed. So flavourful and love the subtle heat twist. Thanks so much for posting. Made just in time for Canadian Thanksgiving!

    • — Melissa on October 9, 2018
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  • Absolutely delicious! I followed the recipe exactly but substituted fresh butternut squash for the pumpkin. I used the full amount of cayenne pepper. What I loved about the soup is the taste is a surprise from what you expect. If you want to make this truly elegant for a dinner party, putting the finished soup through a chinois or very fine strainer would make it silky smooth and even more beautiful.

    • — Margaret on October 4, 2018
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  • I made this soup last weekend and WOW! So yummy! I followed the recipe exactly and my husband said it is his new favorite soup. We had it for dinner two nights in a row – and my family isn’t a fan of leftovers. Served it with a dark nutty bread from Macrina bakery called the Volkhorn and some toasted pepitas to sprinkle on top. A great pairing. I put some in the freezer for another day. Hoping it freezes well but it was very easy to make so you can whip up a batch in now time. Thanks for another yummy recipe!

    • — Bobbie Hinton on October 4, 2018
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  • I made this soup last weekend and we all enjoyed it. It provides 6 very ample portions! I think it would be great for a potluck supper in the fall.
    Cocunut milk was substituted for the heavy cream.

    • — Roz on October 4, 2018
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  • CAN I USE SOMETHING ELSE INSTEAD OF MAPLE SYRUP EG GOLDEN SYRUP OR HONEY AND STILL ACHIEVE A GOOD TASTE? THX.

    • — JOAN on September 27, 2018
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    • Sure, Joan – I’d go with honey. 🙂

      • — Jenn on September 27, 2018
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  • What is the serving size? Recipe says 6 servings. I love this soup, but am on Weight Watchers (WW) diet so need to determine how many WW points per serving.

    • — Loretta Kayser on March 6, 2018
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    • Hi Loretta, I would estimate that each serving is about 1 1/2 cups. Hope you enjoy!

      • — Jenn on March 6, 2018
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  • This is delicious! I need to cut calories, so I left out the cream. Also, I didn’t have maple syrup or fresh herbs, so I substituted some brown sugar and dried herbs, but it was still great! I will definitely make it again when I am able to buy good leeks at the store.

    • — Beth Garrett on March 3, 2018
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  • I served this as a passed appetizer in small glasses on Xmas day. Everyone loved it!

    • — jhanks on March 1, 2018
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  • Totally worth the time. Positive ravs from everyone .will make it again .someone suggested crabmeat?? Think I’LL try

    • — Brian Davis on February 9, 2018
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  • This soup, like everything I’ve made from onceuponachef, is so good. I used a red delicious and 3 Tbs of maple syrup. I added the 1/4 tsp of cayenne. Obviously I’m more of a savory than sweet gal! Jenn, thanks for this fabulous blog and taking the time to put together great recipes!!!

    • — Cindy on February 2, 2018
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  • I just made this soup and it is so, so good. It has such wonderful mix of flavors and the cayenne gives it a nice bite.
    How do you measure chopped fresh herbs? Do I let them sit loose in the measuring spoon or pack them down? Thank you for the recipe. Its going into our book of favorite recipes. Welcome to the family!

    • — Sue on January 30, 2018
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    • Hi Sue, so glad you enjoyed the soup! For fresh herbs, I generally loosely pack them into the measuring spoon; just so they’ll stay in there, but don’t pack them down too hard (unless it’s specified in a recipe). Hope that helps!

      • — Jenn on January 31, 2018
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  • This soup was very tasty, thick and nourishing. I was having cataract surgery and made it to have for lunch that day and the next. Left out the sage because I didn’t have any but thyme and cumin seemed to be enough. Anxiously awaiting delivery of your cookbook!

    • — Kay E on January 25, 2018
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  • I made this soup to use up my canned pumpkin I bought in the Fall. It was absolutely delicious! I did make a few changes. I used an onion instead of leek because I didn’t have any. I used a bay leaf in place of the sage and thyme again because I didn’t have them on hand. I used 2 cans of pumpkin instead of one to thicken it up and omitted the heavy cream. I cut back on the maple syrup using half the amount and added the juice of one lemon. To garnish I used sour cream and pepitas with a sprinkle of nutmeg. Scrumptious! Thanks Jenn and a Happy New Year to you and your family

    • — Darlene Catuara on January 1, 2018
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  • Fabulous winter soup! New family favorite, and enjoyed to the last drop. So filling, and such an easy recipe.

    • — Dawn Antrim on December 2, 2017
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  • Have made this recipe several times and turns out perfect every time. My new favorite.

    • — kemuch on November 30, 2017
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  • This soup is fabulous! I’m the soup cook at St Vincent de Paul kitchen where today I cooked this for 258 people. It was perfect as I had 6 really large pumpkins that I wanted to use up. There were so many complements from the group we served. One lady hugged me. She said it was the best she had ever eaten! I love your recipes!

    • — Rosemary on November 28, 2017
    • Reply
    • Wow, what a wonderful and giving job to have – to help that many people each day is a gift. So glad the soup was a hit!

      • — Jenn on November 29, 2017
      • Reply
  • Made this soup for a Thanksgiving potluck. I thought one batch might not be enough so I made a double batch. I am so glad I did…this soup is so good that I am praying there are leftovers that I can take back home to enjoy myself (I know…selfish…but it really is that good!) Thanks for an awesome recipe. 🙂

    • — Dawn on November 23, 2017
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  • Hi,

    I really want to try this soup, but I just do not like heavy cream in soups. Do I really need it in the soup? If yes, can I substitute with a little bit of non fat yogurt?

    • — Mindy on November 23, 2017
    • Reply
    • Hi Mindy, You can leave it out (or try a bit of coconut milk instead). Enjoy!

      • — Jenn on November 24, 2017
      • Reply
      • I used the coconut milk and it was great, I think it made it a little less creamy, but it was still really good!

        • — Alicia on November 27, 2017
        • Reply
  • I need to make a soup for Thanksgiving dinner. I picked your spicy pumpkin leek recipe. Two questions: How do I incorporate a fresh pumpkin into the recipe; & how do I adjust the recipe for 10-12 people?

    • — Stan on November 16, 2017
    • Reply
    • Hi Stan, you can use fresh pumpkin here; just roast and purée it before incorporating it. And if you’re serving it for 10 – 12, I’d suggest just doubling it. You may have a bit leftover, but it will keep nicely in the fridge for 2 – 3 days. Hope everyone enjoys!

      • — Jenn on November 17, 2017
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  • Hi Jenn, recently happened across your website and have been excited to try some of your recipes…I have four kids (youngest 4 months old, the other three picky eaters) and love your approach to cooking :). Pumpkin soup is a favourite of mine but is not actually a favourite of my husband’s…but this recipe is fantastic. Everyone really liked it! My husband said it was 100 times better than my old pumpkin soup recipe, maybe have made a pumpkin soup fan of him after all :). My older kids ate two portions, my 3-year-old, who is in a difficult phase where he refuses to eat most savouries, ate three portions! Definitely a winner :).

    I live in Germany, where canned pumpkin is not available, so made it with fresh. Also left out the thyme, not realising I was out, and the sage, being too lazy to look it up in German. Next time will be sure to have the herbs!

    Look forward to trying more recipes and your cookbook in the spring!

    • — Mags on November 8, 2017
    • Reply
    • So happy your family enjoyed the soup, Mags – I know what a challenge picky eaters are!

      • — Jenn on November 8, 2017
      • Reply
  • Delicious soup. Turned out much more sweet than spicy, maybe even too sweet. I’d definitely use this recipe again but halve the maple syrup and go heavy on the cayenne pepper.

    • — Jason on October 26, 2017
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  • Made last night, and it was great! Jen, thank you – your recipes are always reliably good! Only change I made was substituting vegetable broth for chicken broth, since it was “Meatless Monday” and it worked very well. Re: cayenne, I used a pinch, which was probably just less than 1/8 tsp, and that it was a touch of heat.

    • — Kathie H on October 24, 2017
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  • Hi Jenn
    Making soup now so quick question. Do you chop the thyme and sage ?

    • — Lee Ann on October 21, 2017
    • Reply
    • Yep – just corrected. Thanks for catching that, Lee Ann!

      • — Jenn on October 21, 2017
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  • How much mashed pumpkin do I need to equal a can of pumkin soup?
    Thanks. 💖

    • — Dianne Hunter on October 19, 2017
    • Reply
    • Hi Dianne, You’d need about 1-3/4 cups. Hope that helps!

      • — Jenn on October 19, 2017
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  • Another winner Jennifer! Once again you hit the trifecta. Quick, easy and tasty! My wife and I both enjoyed it. Thanks for another blue ribbon recipe!

    • — Jim on October 9, 2017
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  • I made this soup and it was delicious. I did not have a stick blender but it was actually fine. I have made potato leek before and for that you would definitely have to blend it but the pumpkin is already smooth. Will make again:)

    • — Evanthea on September 28, 2017
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  • I made this for dinner tonight, and wow is it tasty! It’s very similar to a favorite pumpkin soup at a local restaurant, so I’m very happy to have this recipe on hand. I subbed honey/ creme fraîche for the syrup/ heavy cream because I already had them on hand, and they worked very well. Can’t wait to try more of your recipes!

    • — Lauren on September 26, 2017
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  • I was unsure about this soup, because the ingredients seemed so odd, but decided to give it a shot. I loved it. I don’t think I would add any cayenne next time. I love heat , but not so much in this soup. I started with 2 Tbsp. maple syrup, because some reviews said it was too sweet. I ended up using all 5 Tbsp., and felt it really just rounded out the soup, and did not make it seem too sweet. I used pure maple syrup, and wondered if maybe they were using imitation, which always tastes too sweet to me. I can see myself dunking my leftover turkey sandwich in this rich hearty soup. I did substitute dried herbs for fresh, and just adjusted the amount because I didn’t have those available at the time. As usual, a great recipe, and I can’t wait for the cookbook next year.

    • — Laura Migliore on September 24, 2017
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  • Hi Jennifer, I am a huge fan. Spent the summer making only recipes from your blog and was NEVER disappointed! Looking forward the the fall and your warm and cozy recipes. My question is how do you feel about homemad chicken broth vs store bought and do you have a favorite recipe for broth? Thanks, Beth

    • — Beth on September 14, 2017
    • Reply
    • Hi Beth, So glad you’re enjoying the recipes! Re. the broth, it depends. I wouldn’t bother for a puréed soup like this one that has so many other flavors going on but for a brothy chicken soup, I’d make it from scratch (time permitting). You can’t go wrong with Ina’s recipe.

      • — Jenn on September 14, 2017
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      • Thanks and agreed! Ina’s has been my go to for broth for years:) just checking…

        • — Beth on September 14, 2017
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  • Absolutely delicious! I loved all the different flavors — the maple syrup paired with garlic and leeks. I wasn’t sure what the mix of flavors would be like, but it was great! I made it ahead of time and reheated it; next time I think I’ll make it ahead and then put it in the cockpot to keep it warm.

    • — Andri-Ellen on September 13, 2017
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  • Absolutely delicious and very straight forward. I didn’t use sage, thyme or cream and still fantastic.

    • — Susan on September 7, 2017
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  • Jenn, please ignore previous question. I just saw the picture of ingredients.

    • — Susan on August 20, 2017
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  • Hello Jenn, New Zealand has recently been getting Libby’s pumpkin. Is this what you mean when you say 1 can pumpkin puree?
    Thanks. S

    • — Susan on August 20, 2017
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  • Awesome!!! A fall/winter favorite!

    • — Patricia on May 31, 2017
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  • This soup is amazing…great depth of flavor & so easy to make! The kids all love it too:)

    • — Phyllis on April 27, 2017
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  • Fantastic! I have made this soup for several gatherings and always receive a lot of compliments. Very well balanced between sweet and savory. Plus my kids love it which is always a bonus.

    • — SFitzgerald on March 17, 2017
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  • This soup is absolutely perfect on a snowy winter day! I love everything about it. I only had about half of the amount of leeks the recipe called for, so I substituted a white onion. Next time, I would also use an apple that was less sweet (not honey crisp). Then I think it would be perfect. Thanks for a delicious and comforting soup!

    • — Ashley on February 25, 2017
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  • This is just about my favorite soup recipe, ever. It is perfectly balanced, rich but not heavy, and just delicious. The only alteration I’ve made is to add some cubed butternut squash along with the pumpkin to simmer and then puree. This makes the soup a little bit creamier and thicker, which I like. But it’s absolutely wonderful as is.

    • — Lorraine on February 14, 2017
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  • I just made this without the cream–it is delicious! I’m not cream-averse in general, but I’m glad I tasted it before adding cream, as I was happy without it. Otherwise I followed the recipe to the letter.

    • — Rebecca H. on February 7, 2017
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  • Delicious!! I reduced the maple syrup to 2 Tbsp. to suit our tastes. Great flavor, and simple to make. Thanks for another winner!

    • — Jamie on February 4, 2017
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  • Great soup with minimal prep. I can’t comment on the recipe as written because I used a fennel bulb and 4 shallots instead of the leeks, but I’m not sure that it made much of a difference to the end result. The flavors were well balanced and subtle. I’ve made other pumpkin soups where the pumpkin was more pronounced, but couldn’t really identify it in this one. I thought the fennel may stand out but it didn’t. Everything blended together nicely. Both the pumpkin puree and chicken broth were homemade. The soup was nice and thick, but my homemade broth was thick as well, guaranteeing a full-bodied soup. I wanted more of a savory than sweet taste so reduced the maple syrup to 2 tbsp. but that was the only change I made to the seasonings. The soup freezes well without the cream.

    • — Sadie on January 28, 2017
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  • Sooo good! Here’s my changes to this delicious recipe: 2 T butter, 1 T olive oil. 3 C veggie stock, 3 C chicken stock. 15 oz roasted Kabocha squash pureed in the food processor with a little water, skin included. No maple syrup, plenty sweet with a Fuji apple. Subbed light coconut milk for cream. Served with Irish buttermilk brown bread from kingarthurflour.com

    • — Marry on January 13, 2017
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  • A nice soup, but too sweet for my taste – and I only used 2 tbsp of maple syrup, rather than the 5 called for in the recipe. I used a honeycrisp apple, which may be one of the sweeter varieties. Next time I would probably omit the maple syrup if using a sweet apple.

    • — Jenn V. on December 12, 2016
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  • The tastes are subtle and delicious. This was a gourmet recipe with minimal effort. Thank you Jenn!

  • I usually don’t like pumpkin anything, but this recipe is wonderful. I loved it and will make again. My soup came out thick and very savory. It was also very easy. I used half and half because that is what I had on hand.

    • — Maria Carver on December 4, 2016
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  • Great recipe which lends itself to substitutions: peeled pumpkin or different squashes (kabocha, butternut, etc.) peeled, seeded, and cut into chunks; onions instead of leeks. I cut down the syrup from 5 to 3 Tbs as I found that the apple sweetened the soup also. I’ve made this soup several times, each time a little differently and it’s always appreciated.

    • — Carole N on December 1, 2016
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  • The spicy pumpkin soup is wonderful! I added a large hot sausage link to give the soup a little “kick”.. it was a hit with my family! I will definitely make this soup throughout the fall/winter season!

    • — Deborah Carlson on December 1, 2016
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  • I made this soon after I got it in my inbox. It was very good, very flavorful, and easy. Just what we needed on those very cold nights in NY during that pre-Thanksgiving snow storm. Even better the next day and day after. I served it with a dollop of greek yogurt and homemade corn muffins. Very savory!

    • — Karen T on December 1, 2016
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  • This is the most heavenly soup. I followed the instructions to the letter and I can not wait to make this again. Every year I roast a huge goose-neck pumpkin and freeze the puree, which I use for bread, pie, and this year I used some to make this soup. I have enough left for another batch of this divine soup. The flavors are outstanding.

    • — Kim Nurick on December 1, 2016
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  • It’s my second Once Upon a Chef thanksgiving this year! I’m getting an early start and made this soup. I love the spicy savory flavor. Cranberry orange sauce, check! Next up is the sangria you just posted. Thank you for your wonderful recipes Jenn! Happy Thanksgiving.

    • — Kerrie on November 22, 2016
    • Reply
    • You’re welcome, Kerrie! Glad you are enjoying the recipes and happy Thanksgiving to you too!

      • — Jenn on November 23, 2016
      • Reply
  • Can leeks be substituted with onions? I have a surplus of onion from my farm box.

    • — Andrea on November 22, 2016
    • Reply
    • Hi Andrea, it will definitely taste different, but I think you could get away with it. If they happen to be sweet onions, that would be better than standard yellow onions.

      • — Jenn on November 22, 2016
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  • A real winner…prepared without the sage and garnished as shown, My gentleman friend could not stop raving. Have several other pumpkin soups which are all delicious, but think that this is my favorite. Served with a walnut muffin made with walnut oil…beautiful pairing. Thanks Jenn

    • — Carol on November 22, 2016
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  • Prepared with 1 pound frozen leek from Trader Joe and the balance with chopped red onion, sautéed in the butter with the cumin and 1/2 teaspoon dried sage for about 30 minutes. Added 1 large Honeycrisp apple, 5 cups homemade chicken broth and 1 cup ginger flavored tea, the maple syrup and fresh thyme. Very good, gentle fall flavor, “sort of “ a pumpkin/butternut squash flavor, plus something more. Soup rates a 4.75*. When serving, adding a little cream (I added a little sour cream) the taste is brightened.

    • — JaneDough1234 on November 20, 2016
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  • I made this last night and served it with some french bread and a salad. It was absolutely wonderful. It is a perfect balance of sweet with just a tiny kick of spice. YUM!

    • — Laura on November 17, 2016
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  • I just made this in order to freeze, the flavor is good however it is thin – my apple was small as were my leeks. How might I thicken it (I already froze it)? I didn’t plan on adding cream either. Perhaps I’ll just deal with a thin soup since the flavor is still good?

    • — andrea on November 14, 2016
    • Reply
    • Hi Andrea, Just simmer it on the stove and it will thicken up gradually.

      • — Jenn on November 15, 2016
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  • Jen I love your website and every one of your recipes are a hit! I was just going to suggest to those individuals who are weary about using cream in your recipes, plain Greek yogurt always works great for me and I wanted to know if I could roast butternut squash for this recipe since it’s a part of the pumpkin family?…

    • — Leslie on November 13, 2016
    • Reply
    • Hi Leslie, Yes, butternut squash would work here. Would love to hear how it turns out!

      • — Jenn on November 14, 2016
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  • Jen do not like sage,,,what Can I substitute, how much or should I just omit?

    • — Carol Winkelman on November 13, 2016
    • Reply
    • You can just omit it, Carol. Hope you enjoy!

      • — Jenn on November 13, 2016
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  • Jen – Love, love your recipes and this one looks wonderful. Can I make it now (up to the point of adding the cream) and freeze it now (11/11/2016) for Thanksgiving?

    • — Joan Brennan on November 11, 2016
    • Reply
    • Hi Joan, glad you like the recipes! Yes, you can definitely do that; just add the cream when you’re re-heating the soup.

      • — Jenn on November 11, 2016
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  • Want to make this but wonder how many cups/ounces does one batch make? It says it serves 6….but are they 2Cup bowls, or 3 Cup????

    • — bonnie on November 10, 2016
    • Reply
    • Hi Bonnie, Each serving would be approximately 1 1/2 cups.

      • — Jenn on November 11, 2016
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  • Do I have to use the cream?

    • — andrea on November 10, 2016
    • Reply
    • Hi Andrea, You can leave it out or substitute half & half or milk.

      • — Jenn on November 10, 2016
      • Reply
  • This looks wonderful! I am looking forward to making it, but I’m not sure what to serve it with. Any suggestions for a sandwich / salad / bread / anything to pair with it to round out the meal?

    • — Katherine on November 10, 2016
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  • I made this soup for Our Church Soup and sandwich day during the Home tour here in Vankleek Hill, It was an absolute hit many people ask for the recipe and ask if we could post it on our Church web site.
    Would this be allowed to post the recipe on our church web site.

    • — Verne Gilkes on November 10, 2016
    • Reply
    • So glad everyone enjoyed it, Verne. Feel free to share with your church!

      • — Jenn on November 10, 2016
      • Reply
  • I make a pumpkin soup every year for our Church Lunch which is held on the same day as Our Christmas Home Tour here in Vankleek Hill Ontario. I will be doing this recipe for the this years soup, I haven’t done it yet but it looks and sounds absolutely delicious. Will let you know how it went with all the visitors.
    Verne Gilkes

    • — Verne Gilkes on November 3, 2016
    • Reply
  • Hi Jenn…I am really looking forward to making this soup, and as I’m a big fan of curry I would like to add some. How much would you suggest so the flavor of the soup still comes through?

    • — Glenda on October 31, 2016
    • Reply
    • Hi Glenda, I think a teaspoon or two would work nicely here. Hope you enjoy the soup!

      • — Jenn on October 31, 2016
      • Reply
  • I am thinking of making this soup for Thanksgiving. How far in advance do you think I could make it? Have you tried freezing it? I would love your suggestions on how to make this in advance and simply warm it up that day.

    • — Alisa Clancy on October 29, 2016
    • Reply
    • Hi Alisa, I think you could get away with making the soup 2 – 3 days ahead and refrigerating, or storing it in the freezer for 2 – 3 months. (If you plan to freeze it, I’d wait to add the cream when you’re reheating it.)

      • — Jenn on October 29, 2016
      • Reply
  • I made this soup yesterday and it was delicious! My children loved it… and it will be a go to recipe now for the fall.

    I have tried several of your recipes now and all were wonderful.

    Many thanks,
    Cathy

    • — Cathy Potter on October 25, 2016
    • Reply
  • This pumpkin soup is wonderful and perfect for Fall. The sweetness and the heat from the spices are very well balanced. I will definitely make this again, a great recipe to turn to when you have company and want to impress.

    • — Jessica Gabrielsen on October 25, 2016
    • Reply
  • This soup was fantastic. My husband took a bite and said “this is really good” when he says “really good”, that means it’s a good one. A winner in our household. 🙂 I love your site and your recipes. 🙂

    • — Amy Heatwole on October 22, 2016
    • Reply
  • A neighbor gave me a sugar pumpkin from her garden and, despite the fact that I don’t use often use pumpkin puree as an ingredient, I couldn’t let it go bad! So I dove in, found this recipe, and made it — roasting and pureeing a pumpkin for the first time in my life. Well, add to that, I’d run out of packaged chicken broth, so had to use broth from a recent chicken soup I made. The result?? Heavenly!! A very nicely nuanced soup, with several lovely layers of flavor. Thanks (again) for a slam-dunk recipe.

    • — Robin Stamm on October 21, 2016
    • Reply
  • This soup was the bomb! We have a small B&B and in the autumn and winter we serve soup for breakfast instead of fruit. I used homemade stock and local apples. Topped it with a dollop of crème fraiche and some finely diced apple. Guests loved it!

  • These days almost everything I bake or cook is from Once Upon a Chef, and unfailingly a big hit here. So I take full responsibility for this one fail – I used fresh pumpkin (can’t get the canned variety here), and it was missing the richness of roast pumpkin. Next time I’ve got the oven going anyway, I’ll toss in a pumpkin so I can try this soup again. Liked it anyway, and the kids did ask for it the next night.

    • — Yvonne on October 21, 2016
    • Reply
  • Hi Jen…
    This is too funny – today I want to use up all the pumpkin puree in the freezer and I have been looking for recipes for pumpkin soups. Opened your email and here is my answer to a savory pumpkin soup.

    I have one question can I use any other kind of onion (less quantities of course) instead of leeks.

    I’m making this for 30 Masonic men next month. I will use leek today because I always like to make the recipe exactly like it suppost to taste first and then change it up or down for my family.

    But is there a substitue for leeks????

    Sharon – Streetsville, Ontario

    • — Sharon on October 19, 2016
    • Reply
    • Hi Sharon, While nothing has the same distinct mild taste that a leek has, I think you could get away with shallots here. (Based on the volume of leeks in the recipe, you’ll need a lot of shallots though!) I’d love to hear how it turns out if you use shallots.

      • — Jenn on October 19, 2016
      • Reply
  • This soup was delicious! Thanks for the recipe!

    • — Andrea on October 18, 2016
    • Reply
  • How spicy is the soup? Can I cut down on the spice without compromising the flavor?

    • — Paula on October 17, 2016
    • Reply
    • Hi Paula, it’s got a little kick but it’s not overly spicy. Feel free to omit the cayenne pepper if someone in your house is spice-averse. It will still be delicious!

      • — Jenn on October 17, 2016
      • Reply
    • I didn’t add spice and it was still
      amazing.

      • — Evanthea on September 28, 2017
      • Reply
  • Couldn’t wait to try this when I read the recipe. It was a hit, even without the cream. Your recipes are reliably good.

    • — Nancy Dressel on October 15, 2016
    • Reply
  • Jenn this was unreal! I made it for our late (Canadian) Thanksgiving this weekend. So so good, everyone loved it! Thank you!

    • — Ellen on October 15, 2016
    • Reply
  • How much dried thyme should I use instead of fresh?

    • — Rebecca on October 15, 2016
    • Reply
    • A good rule of thumb is to use 1/3 amount of the fresh called for, so I’d suggest 1/2 tsp.

      • — Jenn on October 15, 2016
      • Reply
  • Hi, can’t find tinned pumpkin ? Would roasted one do?

    • — Dee on October 15, 2016
    • Reply
    • Yep!

      • — Jenn on October 15, 2016
      • Reply
  • Just made this and it was wonderful. My only change was to buy a big sweet onion. The leeks were too expensive. This may be the best soup I have ever made, and I make lots.

    • — Jane on October 13, 2016
    • Reply
  • Hi!

    This recipe looks delicious, is there a milk/cream substitute? I am allergic to dairy. 🙁

    • — Cindy on October 13, 2016
    • Reply
    • Hi Cindy, I think coconut milk could work here. Hope you enjoy!

      • — Jenn on October 13, 2016
      • Reply
  • Hello Jenn, Pumpkin Leek Soup recipe arrived today. Went right out and bought the ingredients. Being Canadian (Winnipeg, Manitoba) we love any recipe with Maple Syrup. Tasted the soup and it is marvellous and my family will certainly enjoy it for dinner. Great thank you for this recipe. Every one I have made is a winner. Looking forward to your Cook Book.
    Delicious Wishes,
    Yvonne Adams

  • Can this soup be made ahead and re-heated before serving?

    • — Katherine on October 13, 2016
    • Reply
    • Yes, Katherine – it reheats well!

      • — Jenn on October 13, 2016
      • Reply
  • No canned pumpkin here, would it work to add one sugar pumpkin in cubes?

    • — BWV on October 13, 2016
    • Reply
    • Sure, that would work beautifully.

      • — Jenn on October 13, 2016
      • Reply
  • Do you think this pumpkin/leek soup would turn out well without the cream? All the other ingredient make this soup sound so good to me. PS. I have made several of your muffin recipes and they are all wonderful. The blueberry muffin recipe brought me to your site.

    • — Tracy on October 13, 2016
    • Reply
    • Hi Tracy, It will work but a little cream goes a long way to enrich the soup and smooth out the flavor. You might try half-and-half, whole milk, or coconut milk instead.

      • — Jenn on October 13, 2016
      • Reply

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