As autumn arrives and temperatures begin to cool down, you may want to start preparing evening dishes to warm you up. And nothing is more warming than soup right?
There’s also nothing more autumn than pumpkins. Needless to say then that pumpkin soup is a classic fall dish that you should probably add to your weekly meal rotations.
To spice things up a little though, we’ve provided some delicious alternatives to the classic pumpkin soup recipe that will not only fill your house with warmth but dazzle your taste buds too.
These flavorful pumpkin soup recipes are easy to make and quite filling. If you can’t get your hands on any pumpkins for some reason, you can switch out the pumpkin for butternut or acorn squash.
Deliciously Alternative Pumpkin Soup Recipes
Roasted Garlic & Sage Pesto Pumpkin Soup
If you love pesto, you will love this incredible pumpkin soup recipe from Half Baked Harvest. This soup alone is already super tasty but the garlic and sage pesto really takes it to another level.
The pesto recipe itself is pretty unbelievable and includes sage, garlic, pistachios and blue cheese. It’s amazing and you could make extra and use it in other ways too. Anyway, back to this pumpkin soup. If you are planning a dinner party for friends or hosting thanksgiving, you could serve the soup in these cute pumpkin bowls. They will be a hit with everyone for sure!
INGREDIENTS
- 1 large sugar or pie pumpkin (plus 4 small ones for pumpkin bowls)
- 1 tablespoon olive oil
- salt and pepper
- 6 tablespoons unsalted butter
- 2 small shallots chopped
- 1 teaspoon fresh thyme chopped
- 4 cups chicken broth
- 1 cup coconut milk + 1 cup water or 2 cups water
- 1 teaspoon cayenne pepper
- 1/4 teaspoon nutmeg
- 1 tablespoon pure maple syrup
- pinch of crushed red pepper flakes
Get this recipe: Roasted Garlic, Sage Pesto Pumpkin Soup
Pumpkin & Sage Soup
This pumpkin soup by Lauren Caris Cooks is delicious and full of flavor. The incorporation of coconut milk at the end gives this pumpkin soup a hint of south-east Asian sweetness.
INGREDIENTS
- 1 pumpkin peeled (1kg)
- 1 white onion roughly diced
- 3 cloves garlic minced
- 1.5 litres vegetable stock
- 8-10 fresh sprigs of thyme
- 4 sage leaves
- salt and pepper
TOPPING
- coconut milk
- pumpkin seeds
- ground black pepper
- fresh parsley
- olive oil
Get this recipe: Pumpkin Sage Soup
Cajun Pumpkin Soup
This pumpkin soup recipe by Avant-Garde Vegan is not only creamy and sweet, but spicy too. It is the perfect soup to warm you up on those chilly autumn evenings.
INGREDIENTS
- 1 medium pumpkin, cubed
- 3 tbs cajun spice mix
- 1 tbs dried sage
- drizzle olive oil
- 2 tsp sea salt
- 1 tsp cracked black pepper
- 2 onions, roughly chopped
- 3 cloves garlic, chopped
- 480ml/2 cups non dairy milk
- 720ml/3 cups vegetable stock
- squeeze of lemon juice
Get this recipe: Cajun Pumpkin Soup
Carrot, Pumpkin & Turmeric Soup with Spicy Black Bean Topping
This beautiful blend of carrot, pumpkin, and tumeric soup by Swoon is not only tasty but packed full of protein and nutrients too. The recipe is super easy to make and very filling with the addition of black beans.
INGREDIENTS
- 1 kg pumpkin, chopped
- 4 carrots, chopped
- 4 cloves garlic, crushed
- 1 large piece of fresh ginger (approx 8cm), chopped
- 1 knob of fresh turmeric or 2 tsp ground turmeric
- 4 cups of water
- salt and pepper to season
FOR BLACK BEAN TOPPING
- 2 cloves of garlic, crushed
- 1 red chili, deseeded and chopped
- 1/2 cup pumpkin seeds
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp mixed herbs
- pinch cayenne pepper
- 1 x 400g can of black beans, drained and rinsed
- salt and pepper to season
Get this recipe: Carrot, Pumpkin & Tumeric Soup with Spicy Black Bean
Cream of Pumpkin Soup With Maple Pecans
This might be the best pumpkin soup you will ever have. It’s creamy, sweet, and extra special with the addition of maple syrup and pecans. The fabulous creation can even be served up in these cute little sugar pumpkins.
INGREDIENTS
- 1/2 cup + 2 tablespoons pure maple syrup
- 1 cinnamon stick + 1/4 teaspoon ground cinnamon
- 2 cans (15 ounce) pumpkin puree
- 2 cups chicken or veggie broth
- 1 tablespoon chopped fresh thyme
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cayenne
- kosher salt and pepper
- 2 tablespoons bourbon (optional)
- 1/2 – 1 cup heavy cream
- 4 tablespoons butter
- 1 cup pecans
- 4 slices prosciutto (optional)
- 2 thick slices sourdough bread
- 6 fresh sage leaves, chopped
Get this recipe: Cream of Pumpkin Soup With Pecans
Have you got any of your own variations on the classic pumpkin soup? We’d love to hear about it in the comments below. For more autumn inspiration visit the Autumn Bliss facebook page.