Best 3 Pumpkin Pie Soup Recipes

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Are you searching for a delightful and heartwarming dish that embodies the essence of fall? Look no further than pumpkin pie soup, a culinary masterpiece that combines the sweet and savory flavors of pumpkin with a symphony of spices. This creamy and comforting soup is a perfect way to celebrate the harvest season and bring warmth to your dinner table. With its vibrant orange hue and alluring aroma, it's sure to become a family favorite.

Here are our top 3 tried and tested recipes!

SAVORY PUMPKIN PIE SOUP WITH CINNAMON MARSHMALLOWS, PEPITA STREUSEL, AND WHIPPED CRèME FRAîCHE



Savory Pumpkin Pie Soup with Cinnamon Marshmallows, Pepita Streusel, and Whipped Crème Fraîche image

Provided by Graham Elliot

Categories     Soup/Stew     Milk/Cream     Appetizer     Christmas     Lunch     Spice     Pumpkin     Fall     Winter     Anise     Cinnamon     Clove     Christmas Eve     Seed     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 28

For the pumpkin soup:
10 whole cloves
2 whole star anise
1 stick cinnamon
2 whole allspice berries
5 whole black peppercorns
1 (1 1/2-inch) piece fresh ginger, cut into 4 pieces
4 tablespoons (1/2 stick) unsalted butter
1 medium onion, diced
5 cloves garlic, thinly sliced
2 stalks celery, diced
1 medium leek (white and pale green parts only), thoroughly washed and diced
3 (15-ounce) cans solid-pack pumpkin (not pie filling)
1/2 teaspoon freshly ground nutmeg
For the cinnamon marshmallows:
1/2 cup mini marshmallows
1/4 teaspoon ground cinnamon
For the pepita streusel:
3/4 cup all-purpose flour
1/2 cup packed light brown sugar
1 teaspoon kosher salt
8 tablespoons (1 stick) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup untoasted, unsalted pepitas (pumpkin seeds), coarsely chopped
For the whipped crème fraîche:
1/2 cup heavy cream
1 cup crème fraîche
Special Equipment
2 (8-inch) squares cheesecloth; kitchen string; blender; 1 large baking sheet; parchment paper

Steps:

  • Make the pumpkin soup:
  • Wrap the cloves, star anise, cinnamon stick, allspice berries, peppercorns, and fresh ginger in cheesecloth and secure with kitchen string.
  • In a large heavy pot over moderate heat, melt the butter. Add the onions, garlic, celery, and leeks and sauté until translucent, 5 to 6 minutes. Add the pumpkin, 2 quarts water, and the spice package and bring to a boil. Reduce the heat to moderately low and simmer uncovered until the vegetables are tender, about 30 minutes.
  • Remove and discard the spice package. Working in small batches, ladle the soup into a blender and purée until smooth. Transfer to a clean large pot then sprinkle with nutmeg and season with salt and pepper. Cover and keep warm until ready to serve. DO AHEAD: Soup can be made in advance and refrigerated, in an airtight container, up to 3 days. Reheat in a large pot over moderate heat, stirring occasionally.
  • Make the cinnamon marshmallows:
  • In a large bowl or resealable plastic bag, combine marshmallows and cinnamon and gently toss to coat the marshmallows in cinnamon. DO AHEAD: Marshmallows can be prepared in advance and stored, in a resealable plastic bag or an airtight container at room temperature, up to 3 days.
  • Make the pepita streusel:
  • Arrange a rack in the middle of the oven and preheat to 350°F. Line a large baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, brown sugar, and salt. Add the butter and, using your hands, rub the ingredients together until the texture resembles coarse cornmeal. Add the pepitas and toss to combine. Spread the mixture on the prepared baking sheet and bake until golden brown, 10 to 12 minutes. Transfer the streusel to a rack to cool, then break it into roughly 1-inch pieces. DO AHEAD: Streusel can be made in advance and stored, in an airtight container at room temperature, up to 3 days.
  • Make the whipped crème fraîche:
  • In a medium bowl, combine the heavy cream and crème fraîche. Whisk until light and fluffy. Season with salt and pepper. DO AHEAD: Whipped crème fraîche can be made in advance and refrigerated, in an airtight container, up to 2 hours.
  • To serve:
  • Ladle the warm soup into bowls and garnish with the streusel, marshmallows, and dollops of whipped crème fraîche.

PUMPKIN PIE SOUP



Pumpkin Pie Soup image

Tastes like pumpkin pie, only healthier. Serve soup with a dollop of vanilla yogurt and sprinkling of nuts.

Provided by janillb

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 10

4 pounds pumpkin, peeled and cut into cubes
2 cups vanilla-flavored coconut beverage
1 (14.5 ounce) can chicken broth
4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
½ teaspoon dried sage
½ teaspoon salt
½ cup vanilla yogurt
½ cup chopped toasted walnuts

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil. Roast pumpkin until tender, about 45 minutes.
  • Combine pumpkin, coconut beverage, chicken broth, cinnamon, ginger, cloves, sage, and salt in a stockpot and bring to a boil. Reduce heat and simmer 5 minutes. Blend soup using an immersion blender or hand mixer until smooth. Serve with a dollop of yogurt, if desired, and a sprinkling of nuts.

Nutrition Facts : Calories 194.9 calories, Carbohydrate 28 g, Cholesterol 2.5 mg, Fat 9.2 g, Fiber 4.2 g, Protein 6.3 g, SaturatedFat 2.6 g, Sodium 503.4 mg, Sugar 7.6 g

PUMPKIN PIE SOUP A.K.A. PUMPKIN SOUP



Pumpkin Pie Soup A.k.a. Pumpkin Soup image

This is like a freshly baked pumpkin pie in your soup bowl. It is super easy to make and tastes great served hot or cold. I was in search of a good Pumpkin Soup, only to find that they all contained ingredients that I certainly did NOT associate with a pumpkin pie. So I made this recipe up. Hope you enjoy it!

Provided by Bake-a-holic

Categories     < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 cups apple cider
1 (14 1/2 ounce) can chicken broth (about 2 cups worth)
1 (29 ounce) can pumpkin puree
1 cup granulated sugar (you may need slightly more or less depending on how tart your cider is)
1 tablespoon cinnamon
1/2 teaspoon clove
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 pint heavy whipping cream

Steps:

  • In large pot on LOW HEAT, combine all ingredients EXCEPT whipping cream; while stirring frequently, bring to simmer.
  • Allow to simmer for 10 minutes, stirring occasionally.
  • Stir in heavy cream and return to simmer; serve.

Nutrition Facts : Calories 455.2, Fat 30.1, SaturatedFat 18.5, Cholesterol 108.7, Sodium 263, Carbohydrate 46, Fiber 1.4, Sugar 35.6, Protein 4.5

Tips:

  • Use fresh pumpkin: Fresh pumpkin has a more intense flavor than canned pumpkin. If you can, use a sugar pumpkin or butternut squash.
  • Roast the pumpkin: Roasting the pumpkin brings out its natural sweetness and flavor. You can roast the pumpkin in the oven or on a grill.
  • Use a good-quality vegetable broth: The vegetable broth is a key ingredient in pumpkin pie soup. Make sure to use a broth that is flavorful and has a good body.
  • Don't overcook the soup: Pumpkin pie soup should be cooked until the pumpkin is tender, but not mushy. Overcooked pumpkin soup will be bland and watery.
  • Season the soup to taste: Pumpkin pie soup should be seasoned with salt, pepper, and nutmeg. You can also add other spices, such as cinnamon, ginger, or allspice.
  • Serve the soup with your favorite toppings: Pumpkin pie soup is often served with whipped cream, sour cream, or chopped nuts. You can also serve it with a side of crusty bread or crackers.

Conclusion:

Pumpkin pie soup is a delicious and versatile soup that can be enjoyed all year round. It is a great way to use up leftover pumpkin puree, and it is also a healthy and affordable meal. With its rich flavor and creamy texture, pumpkin pie soup is sure to be a hit with your family and friends.

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