Pumpkin Soup for the Autumn Soul

There is something about pumpkin soup that rejuvenates this autumn soul. Over the years, I’ve worked in my own tweaks for some kitchen magic with this delightful dish. Now, I’m sharing some of those tips and tricks with you to keep this savory autumn fruit meal comforting you through the winter season.

My Favorite Pumpkin Soup Recipe

In 2021, I found this recipe from Williams Sonoma and it has been my go-to recipe ever since. In my option, you cannot skip on the grilled “croutons”. They are essentially just grilled cheese sandwiches, but they use gruyere in place of the classic cheddar most are familiar with. Similarly, I carry the same sentiment about including the fresh thyme. It is one of my favorite ingredients to use in anything.

Tip & Trick #1 – Skip canned purée, roast a real pumpkin

Not only does this step make your house smell delightful, it feels like you’re making the soup magic right out the gate. I used to buy pie pumpkins from Costco, and these taste just as good for those on a budget or not near pumpkin farms. In the last couple years, when the little are picking out carving pumpkins, I talk to the farmers about what cooking pumpkins they might have. So far, I’ve made this soup with pie/sugar pumpkins and kabocha squash (aka Japanese pumpkins). The flavors on both do morph the soup a little, but both results are delicious. Later this month, I will be trying to make it with a Cinderella pumpkin and I cannot wait!

Tip & Trick #2 – Maple too sweet? Try honey!

We never really keep the fancy maple syrup around you use for cooking, but I have become obsessed with using local honeys in everything. Last year, I forgot to buy some maple syrup for the soup and only realized when I had started cooking, so I substituted it with some sage honey I had on hand. As a result, I now only use honey. Personally, I prefer it, but if you like the maple, stick with that! You know your own pantry best.

Tip & Trick #3 – Swap out the marsala for a different vinegar

Like the maple syrup, marsala is not something I use in my pantry outside of making this soup. This year, it was the ingredient I forgot to buy, but I had a grape vinegar I had just picked up from a local pumpkin farm. It looked like a similar consistency to the marsala and both the aroma and flavor seemed like a good match as a substitute. The end result? Delicious!

Tip & Trick #4 – Gruyere too pricy? Try Kerrygold!

The gruyere cheese does pair delightfully with this soup, but it can be quite expensive. As a result, I always buy my gruyere from Costco, but in a pinch, Kerrygold Irish cheese works well too. Personally, I prefer the taste of the aged cheddar in the black label wrapper if I do use Kerrygold. It has a distinctly different flavor from the Dubliner cheese and compares well in place of the gruyere.

Tip & Trick #5 – Freeze the Leftovers

This soup freezes VERY well. The recipe says it serves 6, but I typically double the recipe for intentional leftovers. I am able to fill a 64 oz mason jar with more to spare. I will take that mason jar and place it in the freezer once the soup has completely cooled. The remaining excess goes into a large leftovers container for 3-4 additional servings. To thaw, remove from freezer and place in the fridge for two or three days before serving. I prefer to reheat it on the stove top if serving to the whole family. However, if I’m heating up lunch for just myself, it microwaves well too.

Reviving the Autumn Soul with Pumpkin Soup in Winter

I tend to make this soup at the start of October and bring the frozen leftover out to thaw the week of Thanksgiving to keep the fridge empty for Turkey Day leftovers. However, well-kept pumpkins will stick around in your kitchen for a very long time. I’ve made this soup in February during the dead of winter with some pie pumpkins I never got around to making into something.

The beauty of pumpkins is that they are still around in grocery stores and farmers markets even after October ends. Even if you didn’t get your hands on some cooking pumpkins during October, it’s not too late to buy one throughout November to cooking with. You might even get lucky and find them with a lower price tag too.

There is something about the buttery warmth of this soup that just screams Autumn to me and makes me think back on October days and festivities. As I warm the soup, it conjures up those memories fondly. For some reason, I feel like I am unbottling a magic-filled moment of dirt-covered pumpkins warmed by the Autumn sun.

What Soup Feeds Your Autumn Soul?

Are you a soup person? Soups may be one of my top favorite dishes and I have slowly been adding more of them into my recipe box. This pumpkin soup is not only yummy but revives my autumn soul. It will definitely become a recipe I pass on to my children, especially since they are already interested in helping me make it. Is there a pumpkin soup recipe you love? Or perhaps you have a different soup that feeds your autumn cravings? Please be sure to share it with me in the comments!