This post may contain affiliate links.For more information, please see our affiliate policy.Leave a ReviewJump to RecipeAn easy and creamy classic Pumpkin Soup recipe that is perfect for fall.

Comforting and delicious, this soup has sweet pumpkin flavor with warm, savory spices.It is quick to make, thanks to a can of pumpkin purée.  Meggan’s notes During my culinary school days, I learned a lot about classical French techniques and how simple elements can come together to create a wonderful dish.

In this Pumpkin Soup recipe, I start with familiar ingredients such as a can of pumpkin puree.However, how you garnish and serve the soup makes all the difference.Most pumpkin soup recipes use shelled pumpkin seeds (pepitas) as a garnish.

It makes sense because it matches the ingredients of the soup, but from a texture perspective, pepitas were all wrong to me.The seeds were way too crunchy and distracted from my experience of enjoying the soup.I prefer to serve the soup with garlic toast which has a lovely, rustic texture.

The pungent garlic pairs perfectly with the warm spices in the soup.In fact, I’d love to suggest that garlic toast on the side isn’t optional! Remember to use pumpkin purée and not pumpkin pie filling.Pumpkin pie filling comes with unnecessary added ingredients.

We use maple syrup to sweeten the soup, which adds delightfully rich flavor.Feel free to use heavy cream instead of half and half if you wish.And don’t forget to

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