If a lush, beautiful, creamy and deeply delicious pumpkin something isn’t gracing your table, did fall even happen? Does the Soup Series even count if you didn’t slowly stir through this velvety, rich, golden little number?
Well, we’re here to make sure all seasonal promises are kept with this simple mellow star of a pumpkin soup.
It’s super easy, like, even with roasting a whole (tiny) pumpkin, easy. The soup is nothing short of luxurious and the little walnut crispies in there, all sweet with a hint of spicy, deliver *big time* on texture and yum. Do you also want to sprinkle a little shredded gruyere on top so you get occasional salty little cheese pulls throughout? Of course you do, why are you even asking. Some fresh little thyme specks for color and flavor? NOW YOU’RE TALKING.
Minimal Ingredients, Big Flavor
As you may or may not know, we love a good fake-fancy around here and this soup definitely fits nicely into that category. The ingredient list is actually quite short to make these big fall flavors happen. Even the roasting process is fancy-looking, what with the two whole pumpkin halves roasting away with the garlic and herbs, but it’s just a chop, scoop and slap on the pan situation. Then just let those mellow, lovely fall smells fill your kitchen.
But what you get after the roasting…blending up that savory pumpkin infused with garlic and thyme along with a few of those caramelly-roasted garlic cloves and broth, and then slowly incorporating that with a touch of creaminess until silky smooth is the stuff dreams are made of, friends.
Yes, A Whole Roasted Pumpkin!
We really do recommend using a whole little pumpkin here if you can because:
It really is so easy and the flavor is a little deeper and more complex.
It is SO. DARN. BEAUTIFUL.
You have to roast up that garlic anyway because that flavor is A+ delicious.
Seriously, that pan of golden roasted pumpkin halves filled with garlic and sprigs of thyme will have you feeling like a total fall food star. ‘Gram that business, you deserve it.
Roasting a whole gourd also just feels like a very fun fall activity, no? But if you are gourd-less and don’t want to pull one from your decorative porch display, you could probably use canned pumpkin but we haven’t tested it. It would require the whole shebang to be transferred over to the stovetop and no in-pumpkin garlic roasting would be involved which would honestly be a sad loss.
How To Make Pumpkin Soup From Scratch
We first came across this method / idea watching a very old Gordon Ramsay video on YouTube that is full of all kinds of holiday-ish vibes. Gordon (can we call him Gordon?) used a much larger, extremely festive pumpkin, but we are v v in love with these cutie little sugar pumpkins that are about the size of a butternut squash (which could totally be used too if you want to go that route with this soup). It roasts up in about 45 minutes, but this could vary depending on the size of your pumpkin. Roast, blend, assemble, eat. We love an easy roadmap.
Cut the pumpkin in half, scoop the guts, and place on sheet pan.
Cut garlic bulb in half, remove papery bits, and rub that all around the pumpkin first. Then plop it right in the pumpkin halves with some thyme sprigs, drizzle it all with oil. Take a picture.
Roast it up, then scoop out the flesh and puree along with a few cloves of the garlic and broth until verrrrry smooth.
Transfer pureed soup to your stovetop, add a little half and half, and season to taste.
Now that that’s done, you can start deciding on toppings. YOU KNOW WE LOVE TOPPINGS. Cheese, little thin apple bits, more herbs, crunchy roasted kale chips, all of the above. And you will not regret for one tiny second making yourself some toasted little walnut crispies for this. Just, definitely do it, okay? Promise?
Let’s Chat Walnut Crispies
We could write an entire love letter to these walnut crispies. Like, they are ridiculously good. They are borrowed from this pumpkin pasta of years past and they just needed to be brought back into the rotation. And they’re just a quick toss on the pan while you’re already roasting that cutie little pumpkin anyway.
After the walnuts get all roasty and fragrant, you toss them around in a little brown sugar/cayenne buttery treatment right there on the pan, sprinkle a little salt & pepper, and then just let them soak all that in, turning into the most exquisite little wondercruncher there ever was.
Subtly peeking through each velvety, creamy bite of soup with their savory, hint-of-sweet, nutty crisp to cut the richness. Oof, walnut crispies, you really do have our hearts.
But also, this soup. This bright beautiful luxe bowl of autumn, we’d marry it any day of the week.
Pumpkin Soup: FAQs
Can I use canned pumpkin?
A canned pumpkin version of this soup hasn’t been tested in the Pinch of Yum kitchen yet. It could probably work, but as a note, it would require the soup to be transferred to the stovetop and you’d miss out on some of the delicious roasty flavors.
Do you have additional topping ideas? I have a nut allergy.
It’s lush, it’s beautiful, it’s creamy Pumpkin Soup with Walnut Crispies! Made with a whole roasted pumpkin, garlic, cream, speckles of fresh herbs, and topped with the best sweet/savory walnut crispies.
1whole small pumpkin or 1 whole butternut squash (see notes)
1 head garlic
a few sprigs of rosemary or thyme (I prefer thyme)
3–4cupschicken or vegetable broth (this depends greatly on how big your pumpkin is / how thin you want the soup)
1cuphalf and half or cream (optional)
1 1/2 teaspoonsalt
1 cupwalnuts, chopped
1 tablespoonmelted butter
2 tablespoons brown sugar
1/4 teaspooncayenne pepper (optional)
1/2 teaspoon kosher salt (more to taste)
black pepper to taste
shredded Gruyere and kale chips (?) for topping
Preheat the oven to 400 degrees. Cut pumpkin or squash in half (side to side with a pumpkin, lengthwise with a squash). Scoop out the seeds and pulp from each half. Score the surface of the pumpkin or squash with a knife so all the flavors can get in there really good when it’s roasting. Place on a sheet pan.
Remove most of the papery stuff from the head of garlic. Cut in half (side to side). Rub garlic around the surface of the pumpkin or squash. Tuck some thyme and the garlic into each cavity. Drizzle with olive oil and some salt. Roast for 45 minutes (more or less depending on the size of your pumpkin).
Meanwhile, mix the butter, brown sugar, salt, and pepper in a small bowl. When the oven timer goes off, add the walnuts to the pan and toast (with the squash) for another 8-10 minutes.
Toss the toasted walnuts with the butter and brown sugar mixture – right on the sheet pan is fine. Remove the herbs; scoop the flesh of the pumpkin or squash into a blender, and add 3-4 of the roasted garlic cloves. Add about 1 cup of broth and puree until very smooth (you may need to do this in batches, adding more broth as you go to thin to your desired consistency).
Transfer pureed soup to a saucepan; season with salt, add half and half, and adjust to however you like it.
Serve that silky smooth, mellow, beautiful soup topped with the brown sugar walnut crispies, grated Gruyere cheese, chopped apples, thyme, whatever you like. (I like all of it.)
Obviously pumpkins vary in size greatly. I used a little guy called a sugar pumpkin that was comparable in size with an average butternut squash.