Pumpkin Soup

Tested & Perfected Recipes

Flavored with leeks, maple syrup and spices, this velvety pumpkin soup is perfect for fall.

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, like this velvety pumpkin soup flavored with leeks, apples, and maple syrup. 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.

What you’ll need to make pumpkin soup

pumpkin soup ingredients

How to make pumpkin soup

Before starting, it’s important to wash the leeks well — they are notoriously dirty. To clean them, 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.


Thinly slice the leeks.


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


Cook until the leeks are softened, about 10 minutes.


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


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


Simmer for about 20 minutes.


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


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

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Pumpkin Soup

Flavored with leeks, maple syrup and spices, this velvety pumpkin soup is perfect for fall.

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


  • 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


  1. Melt the butter in a 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.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Reviews & Comments

  • I made this soup for Thanksgiving.
    Everyone raved about it’s deliciousness!!! I followed recipe precisely, but used only 3 TBLSP of maple syrup instead of 5.
    Recipe was easy to follow. This one is a keeper!
    Thank you Jenn!

    • — Annette E on November 26, 2020
    • Reply
  • Hi Jenn!
    I LOVE all your recipes!
    My daughter has requested pumpkin soup this Thanksgiving.
    This one looks really good and easy.
    My only question is the maple syrup? If I don’t want too sweet should I leave out or use less?
    Look forward to hearing back from you.

    • — Annette E on November 20, 2020
    • Reply
    • Hi Annette, I think a little sweetness is nice here, but you can leave it out and just add it at the end to taste. Hope you enjoy!

      • — Jenn on November 20, 2020
      • Reply
      • Thank you !!!

        • — Annette E on November 20, 2020
        • Reply
  • Hi Jenn!
    I’m so excited to have a friend introduce me to your recipes !
    I’m going to make your pumpkin soup for Thanksgiving. The recipe looks so easy and reviews are raving!! My question is:
    Does the maple syrup make the soup really sweet? That’s the only part I’m a little nervous about.
    Look forward to hearing back from you.

    • — Annette Ernstein on November 18, 2020
    • Reply
    • Glad you’ve learned about the blog! I think the maple syrup balances well with the other flavors of the soup, but if you’re concerned about it being too sweet, feel free to cut the syrup in half. Please LMK how it turns out if you try it!

      • — Jenn on November 19, 2020
      • Reply
  • Made this soup today and Loved it! I used freshly roasted pumpkin. didn’t have maple syrup, so I added 1 Tbsp of brown sugar. I didn’t have heavy cream, but sour cream was an excellent replacement. Fresh thyme is just a perfect accent. Thank you!

    • — Mary Shea on October 30, 2020
    • Reply
  • I made this with gala apple and it turned out great! It was nicely balanced and the texture was velvety.

    • — Deanne on October 23, 2020
    • Reply
  • What type of apple?

    • — Kimberly Lamonda on October 7, 2020
    • Reply
    • Hi Kimberly, My favorites for this are Honey Crisp, Jonagold, or Fuji apples. Hope that helps!

      • — Jenn on October 8, 2020
      • Reply
  • Hi Jenn, It’s me again! This looks amazing! I can never understand people who completely change the recipe and then review THEIR version. Nevermind……My question is what kind of apple do you use? Some said Honeycrisp was too sweet. Thanks and love your blog, always!

    • — Tory on October 1, 2020
    • Reply
    • Hi Tory, I generally use Honey Crisp, Jonagold, or Fuji apples. If you prefer something less sweet, you could try Granny Smith here. Hope that helps (and glad you like the blog)!

      • — Jenn on October 2, 2020
      • Reply
  • To freeze ‘without the cream’ do you mean any cream or just the cream garnish? Thanks!

    • — Ellen on September 23, 2020
    • Reply
    • That refers to all the cream. Hope that clarifies!

      • — Jenn on September 23, 2020
      • Reply
  • Fall is in the air! Delicious, I would find a way to reduce the sodium, I added A dash of nutmeg!!

    • — Marianne on September 20, 2020
    • Reply
  • Simply amazing recipe, thank you!

    • — Eugenia on August 26, 2020
    • Reply
  • Hi, how do you puree fresh pumpkin? thanks!

    • — Elly on July 23, 2020
    • Reply
    • Hi Elly, You need to roast it first. After roasting, make sure you drain any liquid and then puree it. Hope you enjoy the soup!

      • — Jenn on July 24, 2020
      • Reply
  • Hi Jenn, I have made this soup several times and it is wonderful! I would like to make it again today but do not have leeks (and cannot run to the store presently) can I use yellow onions? If so, what would be the equivalent? Thank you! Our adult sons are home from college and they ask what Once Upon a Chef deliciousness am I going to whip up today with the limited ingredients I have since we cannot go out. 🙂

    • — Jenny on March 27, 2020
    • Reply
    • So glad you and your family like the recipes! Yes, yellow onions will make the soup taste a bit different but will work here. I probably use one whole onion. Hope everyone enjoys!

      • — Jenn on March 27, 2020
      • Reply
  • Simply Fantastic! Used a bit of Chipolte Chili Pepper since was in my spice cabinet and it came out with a wonderful spicy flavor. Shared with friends who raved about the soup. Love it!

    • — Teresa on January 20, 2020
    • Reply
    • I noticed the recipe change too – perhaps give the option as I loved the original with the chili spice.

      • — Teresa on January 20, 2020
      • Reply
      • Hi Teresa, I actually just changed the title but not the recipe — it never contained chili powder (but feel free to add a pinch if you’d like). 🙂

        • — Jenn on January 21, 2020
        • Reply
  • Amazingly flavorful and delicious soup! My husband went wild for this! I noticed you changed the name of the soup from Spicy Pumpkin Leek Soup when I first printed it a few months ago, to just ‘Pumpkin Soup.’ It is not really ‘spicy’ but is nicely spiced! Thank you for another wonderful recipe—I have enjoyed so many great recipes from your site. It is the first place I look for a recipe now.

    • — Sheila on December 31, 2019
    • Reply
    • 💗

      • — Jenn on January 2, 2020
      • Reply
  • My bookclub had an end of the year walking progressive dinner, and I brought this soup for our second of four stops. It was perfect, delicious, warm, and savory after our brisk walk, (well, brisk by California standards, about 60 degrees) and you now have over a dozen new fans. Thank you for all your wonderful recipes, they always work.

    • — Paula on December 11, 2019
    • Reply
    • Glad the soup was a hit (and thanks for spreading the word about the blog)! 🙂

      • — Jenn on December 12, 2019
      • Reply
  • Just wondered how much thyme and sage to use if you use dried rather than fresh. Thank you so much for your site.

    • — Donna Creedon on November 23, 2019
    • Reply
    • Hi Donna, You’d need 1/2 teaspoon for each. Hope that helps! 🙂

      • — Jenn on November 24, 2019
      • Reply
  • Bravo! This soup is so amazing! What a great taste of fall. I actually roasted fresh pumpkin because I had one left that I didn’t get a chance to carve for Halloween. I added this to the soup instead of the canned pumpkin. This recipe has such great depth of flavor and is just excellent on so many levels. Thank you so much!

    • — Nina Mendez on November 11, 2019
    • Reply
  • I have been searching for a savory pumpkin soup and this one is excellent. Due to dietary restrictions, I substituted the butter for oil and omitted the cream, to make it non-dairy. My pumpkin was home-prepared and was more watery than usual, to resolve this issue, I added 1/3 cup red lentils which worked very well.

    Thank you for creating wonderful recipes and for suggesting tweaks for those of us with dietary restrictions.

    • — Ty on November 6, 2019
    • Reply
  • Is there an alternative for leeks?

    • — Lori S on October 29, 2019
    • Reply
    • Hi Lori, I’ve only used leeks in this soup, but yellow onion should work also. Enjoy!

      • — Jenn on October 29, 2019
      • Reply
  • This is one of the best soups I have ever made in the 53 wonderful years of our marriage!

    I couldn’t quite picture the combination of these ingredients but, after blending them, I had to taste and it was over the top. Thank you, Jen.

    • — Paula Wipf on October 25, 2019
    • Reply
  • If I were to use pumpkin to make my own puree, would I need the same weight in chopped fresh pumpkin?

    • — Susanna Jack on October 24, 2019
    • Reply
    • You’ll need 15 oz/425 grams of pureed pumpkin. Hope that helps and that you enjoy!

      • — Jenn on October 24, 2019
      • Reply
  • Such an amazing recipe – followed the recipe to a T!

    • — Alicia on October 23, 2019
    • Reply
  • Hello from Toronto, Canada Jenn!

    I just made this soup last night, as I bought 3 different types of squash this week, tis the squash season! I opted to sub the butternut squash for the pumpkin. I roasted it first – it was just over 2 lbs, so it did come out to more than 1 & 3/4 cups, more like just over 2 cups. Leeks here are usually sold in bunches of 3, and after I thinly sliced all the white plus lighter green parts, I had WAY more than 6 cups! But I added it all anyways, as what harm would extra leek flavour do? I tell you, absolutely AMAZING flavours, combined with the huge Honey Crisp apple I added. I only had dry thyme and sage, so used 1/2 tsp of each plus the cumin. I added a full 1/8th tsp of cayenne and the heat turned out just right: not too much but enough to pleasantly notice it. I whipped it up so well with my immersion blender that it did not need any cream. So tasty and so healthy! (I could not stop ‘sampling’ it last night!) Thanks again for another great soup recipe. I have now tried 3 of them from your site!

    p.s: what do I do with the dark green parts of the leeks? anything?

    • — Janet on October 20, 2019
    • Reply
    • So glad you enjoyed this! I usually discard the dark green part of leeks, but they’d be a great ingredient for making vegetable stock. 🙂

      • — Jenn on October 21, 2019
      • Reply
  • This was just delicious! I expected it to be good, but this went well beyond expectation. Thanks!

    • — Sue S on October 17, 2019
    • Reply
  • Outstanding! Not only for me, the best pumpkin soup ever!
    There is absolutely no need to change anything…. the taste is unbeatable…
    Thanks for sharing your wonderful recipes with us!

    • — Harald on October 16, 2019
    • Reply
    • Glad you enjoyed it!

      • — Jenn on October 17, 2019
      • Reply
  • I have made this twice in two weeks and love it! It’s wonderful as is, and, for some extra garnish, I’ve also eaten it with some goat cheese and salted, roasted pumpkin seeds (and some chicken if I’m really wanting some extra protein). The creamy, tart goat cheese goes wonderfully with this.

    • — Jeanne on October 12, 2019
    • Reply
  • Wow …. this is soooo good and very easy. Great flavor punch and makes you feel warm and fuzzy!! I love Jenn’s recipes!

    • — Texas home cook on October 11, 2019
    • Reply
  • Doubled for family! We loved it!

    • — Renee Johnson on October 5, 2019
    • Reply
  • Is there a substitute for the thyme or should I just omit it ? Thanks

    • — Betsy on October 3, 2019
    • Reply
    • Hi Betsy, it’s perfectly fine to omit it. It will still be delicious!

      • — Jenn on October 3, 2019
      • Reply
  • Soup is delicious! I chose to not add the cream to cut fat. It froze and reheated very well. I hope you don’t call me “nuts” but I added about 1/4 cup of (white) cannellini (sp?) beans to my dish of soup BEFORE reheating for dinner. White beans mild in flavor. My idea was to add a little more nutrition/protein for myself since it was my only dinner dish. I plan to make more and freeze in portions. It’s very satisfying.

    • — Sally Fumich on October 3, 2019
    • Reply
  • This was a big hit with the family and I would definitely make it again. I only used 2 tablespoons of maple syrup thinking that 5 tablespoons would be too sweet for our taste buds. Can you freeze this soup with the cream already added? I used Half & Half (Canada) cream that my husband uses in his coffee instead of Heavy Cream.

    • — Grace K. on October 3, 2019
    • Reply
    • Hi Grace, it’s best to freeze it before adding the cream, but if it’s already in the soup, it will still work. The soup may separate a little when you reheat it; just give it a stir or two to recombine. Glad everyone liked it! 🙂

      • — Jenn on October 3, 2019
      • Reply
  • Absolutely delicious, followed the recipe as written. It’s hearty, rustic and spicy;
    great for the fall. Five Stars!

    • — karen kovach on October 2, 2019
    • Reply
  • WOW! This soup is DIVINE! Perfect soup for fall. So flavourful and smooth. This soup will definitely play a starring role in my Thanksgiving weekend menu!

    • — Lynn on September 21, 2019
    • Reply
  • Can you suggest a way to omit the cream? Is there a substitute that’s a little healthier?

    • — Franka on September 19, 2019
    • Reply
    • Hi Franka, You can leave the cream out (or substitute with a bit of coconut milk instead). Enjoy!

      • — Jenn on September 19, 2019
      • Reply
  • I tried a pumpkin jalapeño soup at a local restaurant and fell in love. The owner retired and sold out. Since then I’ve looked everywhere to find a recipe for the soup, with no luck. One day I stumbled onto this site and discovered this recipe. It is amazing to say the least, and as good, if not better, than the original. I add a few jalapeños with the leeks, extra cayenne, and only 2T of maple syrup. It’s so easy and absolutely incredible! Thank you for sharing!

    • — Ruth on June 12, 2019
    • Reply
  • I made this soup today. It’s so delicious. Thank you.

    • What type of meat would go best? Chicken/shrimp?

      • — Meghan on November 22, 2019
      • Reply
      • Hi Meghan, My inclination would be chicken, but I really think that, depending on how you season it, you can serve this with any kind of protein.

        • — Jenn on November 22, 2019
        • Reply
  • Delicious (sweet and herby and creamy) and reliable recipe. Just like all the others on this site. And the photos and narrative at the beginning of all these recipes, I swear have taught me how to be a cook over the years. Thank you! P.S. I used fresh sugar pie pumpkin. Was yummy!

  • I just finished cooking this soup and really love it. Can’t wait till everyone is home and we start eating. The only change i did was to use fresh squash and 4 tbsps maple syrup. Thanks for this great recipe.

  • Delicious!

  • If I made the soup on Tues evening (keeping in the frig b/c added cream, first time making) will it be still b ok to serve Sat evening?

    • Hi Sam, I think waiting until Saturday is pushing it a bit. While it definitely freezes better without the cream, I’d opt for freezing it if you feel strongly about serving it on Saturday. The cream may separate a bit, but you can recombine it when reheating.

  • I made this soup tonight, and it is very good. I made a couple of minor changes though. I used fresh roasted butternut squash instead of pumpkin. I was concerned about how sweet it would be, so reduced the maple syrup to 3 tbsp instead of five. I used 1 tsp of dry thyme because that’s what I had on hand. And after blending in my vitamix i decided it didn’t need the cream. The soup is delicious. I will definitely make this again.

  • I don’t know if this is splitting hairs, but is the 2.5 pounds leeks before or after you cut off the dark green parts?

    • Hi Melinda, It’s 2.5 pounds before cutting. Enjoy! 😊

  • 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.

  • 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-I totally agree with you that this website is fantastic. EVERY RECIPE IS FANTASTIC. You took the words right out of my mouth. I have been saying this for months since I started using the site. With that said I recently made the French Lentil Soup with Vegetables, never thinking my husband would eat it. He loved it !!!!! So I’m going to try this soup tonight because like you said every recipe is fantastic.

      • — Carol Oneill on April 18, 2019
      • Reply
  • 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.

  • 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!

  • 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.


    • Sure, Joan – I’d go with honey. 🙂

  • 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.

    • Hi Loretta, I would estimate that each serving is about 1 1/2 cups. Hope you enjoy!

  • 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.

  • I served this as a passed appetizer in small glasses on Xmas day. Everyone loved it!

  • Totally worth the time. Positive ravs from everyone .will make it again .someone suggested crabmeat?? Think I’LL try

  • 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!!!

  • 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!

    • 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!

  • 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!

  • 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

  • Fabulous winter soup! New family favorite, and enjoyed to the last drop. So filling, and such an easy recipe.

  • Have made this recipe several times and turns out perfect every time. My new favorite.

  • 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!

    • 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!

  • 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. 🙂

  • 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?

    • Hi Mindy, You can leave it out (or try a bit of coconut milk instead). Enjoy!

      • I used the coconut milk and it was great, I think it made it a little less creamy, but it was still really good!

  • 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?

    • 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!

  • 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!

    • So happy your family enjoyed the soup, Mags – I know what a challenge picky eaters are!

  • 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.

  • 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.

  • Hi Jenn
    Making soup now so quick question. Do you chop the thyme and sage ?

    • Yep – just corrected. Thanks for catching that, Lee Ann!

  • How much mashed pumpkin do I need to equal a can of pumkin soup?
    Thanks. 💖

    • Hi Dianne, You’d need about 1-3/4 cups. Hope that helps!

  • 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!

  • 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:)

  • 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!

  • 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.

  • 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

    • 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.

      • Thanks and agreed! Ina’s has been my go to for broth for years:) just checking…

  • 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.

  • Absolutely delicious and very straight forward. I didn’t use sage, thyme or cream and still fantastic.

  • Jenn, please ignore previous question. I just saw the picture of ingredients.

  • 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

    • Hi Susan, yes Libby’s canned pumpkin is pumpkin puree. Just make sure it isn’t pumpkin pie puree!

      • — Lynn in the Desert on January 4, 2020
      • Reply
  • Awesome!!! A fall/winter favorite!

  • This soup is amazing…great depth of flavor & so easy to make! The kids all love it too:)

  • 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.

  • 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!

  • 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.

  • 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.

  • Delicious!! I reduced the maple syrup to 2 Tbsp. to suit our tastes. Great flavor, and simple to make. Thanks for another winner!

  • 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.

  • 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

  • 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.

  • 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.

  • 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.

  • 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!

  • 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!

  • 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.

  • 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.

    • You’re welcome, Kerrie! Glad you are enjoying the recipes and happy Thanksgiving to you too!

  • Can leeks be substituted with onions? I have a surplus of onion from my farm box.

    • 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.

  • 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

  • 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.

  • 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!

  • 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?

    • Hi Andrea, Just simmer it on the stove and it will thicken up gradually.

  • 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?…

    • Hi Leslie, Yes, butternut squash would work here. Would love to hear how it turns out!

  • Jen do not like sage,,,what Can I substitute, how much or should I just omit?

    • You can just omit it, Carol. Hope you enjoy!

  • 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?

    • Hi Joan, glad you like the recipes! Yes, you can definitely do that; just add the cream when you’re re-heating the soup.

  • 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????

    • Hi Bonnie, Each serving would be approximately 1 1/2 cups.

  • Do I have to use the cream?

    • Hi Andrea, You can leave it out or substitute half & half or milk.

  • 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?

  • 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.

    • So glad everyone enjoyed it, Verne. Feel free to share with your church!

  • 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

  • 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?

    • Hi Glenda, I think a teaspoon or two would work nicely here. Hope you enjoy the soup!

  • 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.

    • 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.)

  • 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,

  • 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
    • 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. 🙂

  • 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.

  • 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.

  • 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

    • 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.

  • This soup was delicious! Thanks for the recipe!

  • How spicy is the soup? Can I cut down on the spice without compromising the flavor?

    • 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!

    • I didn’t add spice and it was still

  • Couldn’t wait to try this when I read the recipe. It was a hit, even without the cream. Your recipes are reliably good.

  • Jenn this was unreal! I made it for our late (Canadian) Thanksgiving this weekend. So so good, everyone loved it! Thank you!

  • How much dried thyme should I use instead of fresh?

    • A good rule of thumb is to use 1/3 amount of the fresh called for, so I’d suggest 1/2 tsp.

  • Hi, can’t find tinned pumpkin ? Would roasted one do?

  • 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.

  • Hi!

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

    • Hi Cindy, I think coconut milk could work here. Hope you enjoy!

  • 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

    • Hi
      Do you have a thermomix conversion recipe please??

      • — Monica on April 29, 2019
      • Reply
  • Can this soup be made ahead and re-heated before serving?

    • Yes, Katherine – it reheats well!

  • No canned pumpkin here, would it work to add one sugar pumpkin in cubes?

    • Sure, that would work beautifully.

  • 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.

    • 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.

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