There’s nothing more comforting than the warm cozy feeling of homemade soup.

Calling this recipe ‘easy pumpkin soup’ is an understatement. This pumpkin soup is made with canned pumpkin which makes the process so easy and more importantly, it’s made in just one pan for an even simpler process and clean up. The bonus is that this recipe lets you enjoy a good comforting soup with warm and delicious fall flavors all year round.

What you need to make pumpkin soup

• 2 (15 oz) cans of Pumpkin purée (make sure not to get pumpkin pie filling)
• 1 sweet onion
• Fresh sage
• Fresh thyme, you can use dry thyme but nothing beats the flavor of fresh herbs in soups
• White wine – optional, I used Pinot Grigio
• Vegetable or chicken broth
• Nutmeg – I prefer freshly grated but ground will work as well
• Cream Cheese, sour cream, or creme fraiche
• Manchego cheese – Gruyere works fantastic with this soup as well
• Brown sugar (light or regular) or natural maple syrup
• Butter
• Olive oil
• Salt and pepper – I am always cautious of the amount of salt I use when adding Manchego or salty cheeses to a recipe.

How to make pumpkin soup

1. In a large saucepan heat butter and olive oil over medium heat. Add the diced onion, salt, pepper, fresh sage, and thyme. Sauté until soft, about 4 minutes, or until it gets translucent
2. Add the canned pumpkin to the onion and herbs; mix and sauté for a couple of minutes. Add the wine, scrape the bottom to deglaze the pan, and infuse all flavors to the pumpkin pureé. Stir in the broth and let it simmer at medium-low heat for 10 minutes.
3. Stir in the cream cheese, creme Fraiche, or sour cream and the freshly grated nutmeg.
4. Add the shredded Manchego cheese and stir until melted. You can also add the cheese to the blender when processing the soup.
5. Add brown sugar or maple syrup.

Adjust the amount of salt or pepper if necessary and the amount of broth according to the desired consistency. Process in the blender until smooth.  Reheat for a few minutes when ready to serve.

We like this pumpkin soup creamy and extra smooth. I love to serve it with brown butter sage croutons- recipe in notes, spicy pepitas (or toasted pumpkin seeds), a drizzle of plain yogurt or olive oil, and crunchy sage. The mixture of textures is incredible. I also used these croutons with my Creamy Butternut Squash, delicious!

It’s fantastic to include it on your holiday menu or just to make it on weekdays since it’s ready in less than 30 minutes in just one pan. Not to mention putting those extra cans of Pumpkin puree to good use.

Pair it with grilled chicken or fish and a light salad. You could also have a veggie burger on the side. 

This has quickly become my husband’s favorite soup. I love the warm flavors, full of fall herbs, and the fact that it is so easy to put together.

I hope you try this soup and love it as much as we do. Please remember to tag me or follow along here or here to see your creations and let me know how they turned out! xx

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Easy Pumpkin Soup with Manchego Cheese

Yield: 6

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This pumpkin soup is creamy, delicious, and super smooth. Made with simple ingredients and amazing flavors. Easy and comforting, perfect for soup season or any time you want to indulge your soup cravings.

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Ingredients

• 2 (15 oz) of pumpkin puree - make sure pumpkin is the only ingredient on the can
• 1 medium sweet or yellow onion, about 1 cup
• 4 cups or 32 oz of vegetable or chicken broth
• 1/2 cup of Manchego cheese
• 1 tbsp of unsalted butter
• 1 tbsp of olive oil
• 1 tbsp of brown sugar or simple maple syrup
• 1/4 cup of white wine
• 1/4 cup of cream cheese, sour cream, or Creme Fraiche
• 4 large leaves of fresh sage, chopped
• 1 tsp of fresh thyme - or 1/2 tsp dry
• 1 tsp of salt
• 1/2 tsp of pepper

Instructions

1. In a large saucepan heat butter and olive oil over medium heat. Add the diced onion, salt, pepper, fresh sage, and thyme. Sauté until soft, about 4 minutes, or until it gets translucent.
2. Add the canned pumpkin to the onion and herbs; mix and sauté for a couple of minutes. Add the wine, scrape the bottom to deglaze the pan, and infuse all flavors to the pumpkin pureé. Stir in the broth and let it simmer at medium-low heat for 10 minutes.
3. Add the cream cheese and the freshly grated nutmeg.
4. Add the shredded manchego cheese and stir in until melted. You can also add the cheese to the blender when processing the soup.
5. Add brown sugar or maple syrup.

Adjust the amount of salt or pepper if necessary and the amount of broth according to the desired consistency. Process in the blender until smooth.  Reheat for a few minutes when ready to serve.

Notes

Brown Butter Croutons with Sage

½ loaf of Tuscan or Italian bread, torn or diced - about 2.5 to 3 cups

½ unsalted butter stick, about ¼ cup

1 tbsp of olive oil

4 sage leaves, plus extra for garnishing the soup - julienned

Salt and pepper

Instructions:

Preheat the oven to 350° Fahrenheit.

Heat the butter in a small pan at medium-low temperature until fragrant and starts to foam, once it starts to get light brown and nutty remove from the heat. Add the sage, the butter will foam up again, and stir until the sage gets crispy. I usually remove a few to garnish the soup.

Place the diced bread on a sheet pan, add the brown butter, olive oil, about 1/8 tsp of salt and pepper. Stir until the croutons are coated. Bake for about 15 minutes or until golden brown, tossing the bread halfway through the time. Adjust salt and pepper to taste.

Did you make this recipe?

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