Laura The Gastronaut > Recipes > Fall > Cheesy Pumpkin Soup

Cheesy Pumpkin Soup

October 17, 2021 | Jump to Recipe

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This pumpkin soup is creamy, perfectly seasoned, and extra cheesy. Grap a piece of crusty bread, and enjoy!

Cheesy Pumpkin Soup Recipe

31 DAYS OF HALLOWEEN

This cheesy pumpkin soup is a part of my 31 Days of Halloween. For each day in October, I come up with a cocktail recipe and snack recipe that perfectly matches a scary movie, Halloween movie, or a fun spooky activity. Check it out for all of your Halloween snack and drinking desires!

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CHEESY, CREAMY, & ABSOLUTELY AMAZING

This pumpkin soup will exceed all of you expectations and exactly what you need to be eating this fall. This pumpkin soup is filled with pumpkin puree, caramelized onions, garlic, delicious fall spices, and a lot of white cheddar cheese. If you have never had the pumpkin and cheese combo before, you are definitely missing out! The white cheddar and pumpkin compliment each other so well. This soup is topped with heavy cream and ground pecans for the perfect fall soup.

This cheesy pumpkin soup paired with my The Addams Family night! I topped the soup with a cream spider web for a spooky look! While this soup really doesn't have a connection with the movie, it just seems like something Morticia and Gomez would be eating at their dinner table. Well except their soup may have actual spiders and web in it! I paired the mysterious and spooky cocktail with this dinner for a great dinner and movie night!


CHEESY PUMPKIN SOUP INGREDIENTS

Olive Oil + Butter + Onions: This combination will have your house smelling SO GOOD. I cook the onions until they become slightly caramelized to give this soup extra depth of flavor.

Garlic: Will make this soup extra good. If you're really into garlic (and let's be honest, who isn't?), you can add more to taste!

Fresh Oregano: Adds some earthy flavor and a little bit of peppery taste.

Pumpkin Puree: Gotta have pumpkin to make pumpkin soup. You can use canned or fresh puree.

Chicken Stock: Homemade stock makes this soup so good, but store-bought stock will taste great as well!

Seasonings: paprika, cumin, cayenne, nutmeg, salt, pepper

White Cheddar Cheese: After some experimenting in the kitchen, I found that white cheddar worked the best with the pumpkin. However, gruyere was also tasty!

Heavy Whipping Cream: Will add some creaminess to the soup right before serving.

Ground Pecans: I was hesitant to put nuts on top of a soup, but this works so well that I couldn't help myself. Walnuts would taste good too!


HOW TO MAKE CHEESY PUMPKIN SOUP

First up- onions. In a large saucepan, heat 2 tablespoons butter and 2 tablespoons olive oil together over medium-low heat. Once the butter is melted, add 1 sliced onion. Continue to cook over medium-low heat, stirring occasionally, for 10-15 minutes. They onions should turn deep in color but not burned.

Add in 2 minced garlic cloves and 1 tablespoon chopped fresh oregano leaves. Cook for about 30 seconds until garlic is fragrant. Stir in the seasonings: 1 teaspoon cumin, 1 teaspoon kosher salt, 1/2 teaspoon paprika, 1/2 teaspoon black pepper, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon cayenne. Then add in 15 ounces pumpkin puree and 4 cups of chicken stock. Mix until well blended. Turn heat up to medium-high and cook until simmering. Lower heat to maintain a steady simmer, and cook for 15-20 minutes until soup is thickened.

Once the soup is thickened, pour it in to a blender. Please do be careful with this step!! If you put a lot of hot soup into a blender, the top can blow off and cause burns. Trust me, I know... Allow the soup to cool off a bit, and don't fill up your blender more than half full. I do mine in two batches. Remove the top of the blender lid off and cover the top with a towel. Start blending low and gradually increase speed until soup is fully pureed.

Pour soup back into the saucepan, and stir 6 ounces of white cheddar cheese. Cover saucepan loosely with the lid. Cook over low heat, stirring occasionally, until soup is heated through and cheese is melted. Spoon soup into bowls. Right before serving, drizzle heavy whipping cream and sprinkle ground pecans on top.

Cream Spider Web: If you want the spider web on top of the soup, pour about 1/4 cup of heavy whipping cream in a medium bowl. Whisk until the cream is thickened. Put the thickened cream into a pastry bag (or a plastic baggie with a small corner cut off), and pipe the cream in a web-shape on the soup.



WHAT TO EAT WITH CHEESY PUMPKIN SOUP

• Crusty Bread; This pumpkin soup is so so so good with a good piece of crusty bread! Dip that bread in the soup and enjoy!

Mysterious and Spooky Cocktail; If you want to keep up with The Addams Family theme, try out this mysterious and spooky cocktail made with cranberry juice, blue curacao, and grenadine!

CHEESY PUMPKIN SOUP QUESTIONS

How do I puree soup in a blender?
Very carefully! I have a scar on my left arm reminding me of the soup incident a couple years ago. If you put too much hot soup in a blender, too much pressure builds up, the lid flies right off, and hot soup goes everywhere. Literally everywhere. First, allow the soup to cool off a few minutes before blending. Second, don't fill up the blender more than halfway full. I have to do two batches for this soup. Third, take the middle out of the blender lid, and cover the lid with a towel. Fourth, start at a slow speed then work your way up to a faster speed.

What kinds of cheeses work with pumpkin?
White cheddar is my favorite with pumpkin, and I think it tastes the best with this soup. Gruyere is also really good as well as goat cheese!


For this recipe:

Pumpkin Soup with Cheese

Cheesy Pumpkin Soup

This pumpkin soup is creamy, perfectly seasoned, and extra cheesy. Grap a piece of crusty bread, and enjoy!

By Laura Bullock | Laura The Gastronaut

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

Yield: 4 servings

Ingredients

• 2 Tablespoons olive oil
• 2 Tablespoons butter
• 1 yellow onion, sliced
• 2 garlic cloves, minced
• 1 Tablespoon fresh oregano leaves, chopped
• 1 teaspoon cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne
• 1/4 teaspoon nutmeg
• 15 ounces pumpkin puree, canned or homemade
• 4 cups chicken stock, or vegetable stock for vegetarian souop
• 6 ounces white cheddar cheese, shredded
Heavy whipping cream, for topping
Ground pecans, for topping

Instructions

1. In a large saucepan, heat olive oil and butter over medium-low heat. Once butter is melted, add in onions. Cook for 10-15 minutes until onions are browned, stirring occasionally.
2. Stir in garlic and oregano. Cook until garlic is fragrant, about 30 seconds.
3. Add in seasonings, pumpkin puree, and chicken stock. Stir until well combined. Turn heat up to medium-high until soup begins to simmer. Lower heat to maintain a steady simmer. Cook for an additional 15-20 minutes until soup is thickened.
4. Remove from heat, and pour soup into a blender. *Do not fill blender more than halfway full. You may need to do two batches.* Allow to cool for a few minutes. Remove the middle part of the blender lid, cover the blender with a towel, and begin to blend at a low speed. Carefully increase speed and continue to blend until soup is completely pureed.
5. Add blended soup back to the saucepan, and stir in cheese. Put saucepan on low heat, loosely cover with lid, and cook until soup is heated through and cheese is melted.
6. Spoon soup into bowls. Top with a drizzle of cream and a sprinkle of ground pecans.
For Cream Spider Web: Pour about 1/4 cup of heavy whipping cream into a medium bowl. Whisk until thickened. Spoon the thickened cream into a pastry bag (or a plastic baggie with the tip of a corner cut off), and pipe the cream in a spider web-shape onto the soup.

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DID YOU MAKE THIS RECIPE?

Let me know by leaving a comment below and sharing on Instagram. Tag @laurathegastronaut and hashtag it #laurathegastronaut.

Category: Lunch and Dinner, Fall, Halloween, Vegetarian Cuisine: American

Keywords: pumpkin soup, fall recipe, pumpkin cheese soup

CHECK OUT THESE OTHER FALL RECIPES

Bon appétit!

October 17, 2021 by Laura Bullock

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