Nothing says “fall” quite like a warm bowl of creamy pumpkin soup—and this one brings all the autumn comfort in every spoonful.
Smooth and indulgent, this harvest pumpkin soup delivers cozy, robust flavors made from real pumpkin, crisp apples, and a soothing blend of spices like cinnamon and nutmeg. It’s the kind of comforting dish that feels like being wrapped in your favorite sweater on a crisp autumn day.
Whether you’re winding down after a crisp afternoon walk or planning your cozy weeknight meals, this soup is perfect for making ahead and freezing. It’s easy to whip up, made with wholesome ingredients, and delivers that homemade comfort we all crave once the leaves start to turn.
Trust me, once you taste this blend of fall flavors, you’ll be making it on repeat—well beyond pumpkin season.
Harvest Pumpkin Soup Recipe
There’s a certain magic that comes with this season—the air grows cooler, leaves drift from the trees, and you naturally start longing for something warm, nourishing, and comforting to the soul. And really, what could be more comforting than a big, steamy bowl of homemade pumpkin soup?
But hold up—this isn’t your average pumpkin soup. This is harvest pumpkin soup, and that means we’re going all in on the flavors of fall.
The inspiration behind this recipe? It’s the kind of soup that feels like it came straight from an autumn farmer’s market haul. A bowl full of the season’s best—pumpkin, apples, hearty root vegetables, and fragrant herbs.
Now, in this version, we’re highlighting two stars of fall: pumpkin and apples. The combo is seriously underrated. The pumpkin gives that rich, creamy base, while the apple adds a touch of natural sweetness and brightness that balances everything out beautifully. The result? A velvety, slightly sweet, totally crave-worthy soup that just tastes like fall.
And while you could stop there and make a lovely, simple soup with just broth, pumpkin puree, and a sprinkle of spice… I say let’s do this thing right. Let’s embrace the harvest theme and layer in those warm, earthy flavors—maybe some sautéed onion and garlic, a touch of nutmeg or sage, even a splash of coconut milk or cream for added richness.
I promise, this won’t be one of those overly complicated recipes that require a million ingredients you’ve never heard of. This harvest pumpkin soup is approachable, adaptable, and made with things you probably already have in your kitchen or pantry. And the best part? It comes together easily, making it perfect for a cozy weeknight dinner or a relaxed weekend lunch with some crusty bread on the side.
So grab your favorite soup pot, throw on a chunky sweater, and let’s welcome autumn one delicious spoonful at a time.
Wondering What Makes This Special?
Cozy, Creamy, and Completely Satisfying:
This isn’t your average pumpkin soup—it’s rich, velvety, and filled with warmth in every spoonful. This soup brings together a rich, savory broth, silken pumpkin puree, and a hint of cream — making it a comforting dish that shines on its own or serves beautifully as a warm, inviting starter. It wraps you up like your favorite fall sweater.
A True Taste of Fall:
What gives this soup its unmistakable taste of fall? It’s the subtle sweetness of apple, the cozy warmth of spices like cinnamon and nutmeg, and the rich, earthy flavor of pumpkin taking center stage. Every ingredient is carefully chosen to reflect the flavors and warmth of the season. Whether you’re curled up on a chilly evening or setting the table for a fall dinner, this soup feels like a tradition waiting to happen.
Made For Sharing:
Hosting this season? This soup is your best friend. It’s simple to prepare, full of flavor, and actually tastes even better the next day—making it perfect for prepping ahead of a gathering. Whether it’s Thanksgiving or just a casual get-together, your guests will remember this cozy, soul-warming dish.
What You’ll Need
- Carrots – Sweet, earthy, and perfect for thickening naturally.
- Pumpkin puree – Make sure to use pure pumpkin puree—not pumpkin pie filling, which often includes added sugars and spices that can alter the natural flavor of your recipe.
- Apple – it balances the soup beautifully.
- Vegetable broth – Keeps things light and lets the flavors shine.
- Maple syrup – Adds fall sweetness with a hint of caramel.
- Ground cumin – Brings out pumpkin’s savory side.
- Cinnamon – Warm and cozy—just a little goes a long way.
- Cayenne pepper – Just a tiny pinch brings all the flavors to life.
- Bay leaf – Subtle but essential while simmering.
- Nutmeg – A tiny grating rounds out all the spices.
- Salt & pepper – Simple, but they pull everything together.
- Toasted pumpkin seeds – Crunchy, salty topping magic.
- Crème fraîche or sour cream – A final touch of tangy richness.
Ingredient Additions and Substitutions
Vegan-Friendly Substitutes
Want to keep things plant-based? Totally doable! Just swap out the chicken broth for a rich vegetable stock—it keeps all the cozy flavor without the meat. And instead of heavy cream, go for coconut cream or even cashew cream if you want a nutty twist. It adds that same silky texture with a bit of extra depth.
Root Vegetables You Can Add
This soup is like a blank canvas for fall flavors. Feel free to toss in chopped carrots, sweet potatoes, or parsnips—they all melt beautifully into the pumpkin base and make the soup feel heartier. A few shallots can also add a subtle sweetness that plays really well with the earthy pumpkin.
Additional Herbs and Spices
We kept it simple with just onions and a smoky base, but there’s room to build! Add some garlic, fresh thyme, or even a pinch of nutmeg or smoked paprika if you’re feeling bold. Leeks and celery are also great for layering in that classic soup depth—like a fall day in a bowl.
How to Cook Harvest Pumpkin Soup
1. Gather the ingredients for your cozy harvest pumpkin soup.
2. Set a large soup pot or Dutch oven over medium heat.
3. Drop in the chopped bacon and let it sizzle, stirring occasionally. Sauté it for roughly 3 minutes, or until the edges start to brown and develop a crispy, golden texture.
4. Once the bacon is cooked through and slightly crispy, use a slotted spoon to transfer it to a plate lined with paper towels. Allow it to rest as you begin preparing the soup base.
5. In the same pot, with all that flavorful bacon drippings, add in the chopped onions. Cook them for approximately 3 minutes, until they become tender, aromatic, and begin to turn translucent.
6. Toss in the diced apples and stir for another 1–2 minutes. Their natural sweetness will deepen the flavor of the soup. Once they’ve softened a bit, return the cooked bacon to the pot.
7. Now stir in the pumpkin purée—it should smell warm and earthy right away.
8. Add the chicken stock and a splash of apple cider to the pot. Add a splash of orange liqueur if you have it—it brings a beautiful brightness to the soup.
9. Now it’s time to season. Add in the Chinese five-spice, cinnamon, ground ginger, nutmeg, a pinch of cayenne, smoked paprika, brown sugar, a couple of bay leaves, a few sprigs of thyme, a hint of sriracha for subtle heat, and a light drizzle of pure maple syrup to balance it out.
10. Stir everything well to combine and reduce the heat to medium-low. Allow the soup to simmer gently, uncovered, for approximately 30 minutes. Give it an occasional stir and let the flavors mingle and deepen.
11. Once the soup has finished simmering, gently take out the bay leaves and thyme stems. Pour the soup into a blender in batches, or blend it directly in the pot using an immersion blender. Puree the mixture until it reaches a smooth, luxurious consistency.
12. Pour the soup back into the pot and stir in the heavy cream. If you like it extra creamy, blend again for a few more seconds to make it even more luscious.
13. Ladle the hot soup into bowls. Garnish with a swirl of cream, a few extra thyme leaves, or even some toasted pumpkin seeds for crunch.
14. Serve it warm and savor every spoonful of this autumn-hug-in-a-bowl.
Tips for Success
- Don’t be afraid to go beyond canned pumpkin! If you’ve got fresh pumpkins on hand, roasting them brings out an incredible depth of flavor. I usually cut them in half, scoop out the seeds, and roast them at 400°F for about 40–45 minutes until they’re soft and caramelized around the edges. Just make sure to peel off the skin once they’re cool enough to handle before blending into your soup.
- Seasoning is everything in a dish like this, especially with the cozy fall spices involved. I always recommend starting light on the salt, cinnamon, nutmeg, or whatever spice blend you’re using. Taste as you go—it’s easy to add more, but much harder to fix an over-seasoned pot!
- Texture is a personal thing. I usually blend mine until it’s silky smooth because I love that rich, smooth feel in each spoonful. But if you’re more into a rustic vibe, you can just blend part of the soup and leave some chunks in there. It gives it a hearty, homemade feel that’s perfect for chilly evenings.
Harvest Pumpkin Soup Recipe
Equipment
- Pot
- Slotted spoon
- Paper towel
- Ladle
- Blender
- Serving bowl
Ingredients
- 3 slices thick-cut bacon, diced
- 1 medium yellow onion, chopped fine
- 2 small apples (Honeycrisp or Fuji), peeled & chopped
- 1 cup pure pumpkin purée (not pumpkin pie filling)
- 2 cups chicken broth (or veggie broth for a vegetarian version)
- 1/4 cup apple cider
- 1 tbsp orange liqueur (optional)
- 3/4 tsp Chinese five-spice powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- Pinch freshly grated nutmeg
- Pinch cayenne pepper (to taste)
- 1/4 tsp smoked paprika
- 2 tbsp light brown sugar
- 2 dried bay leaves
- 5 sprigs fresh thyme (or 1 tsp dried)
- 2 tsp sriracha (adjust to taste)
- 2 tsp pure maple syrup
- 4 tbsp heavy cream (plus extra for garnish)
Instructions
- Gather all your ingredients for this comforting harvest pumpkin soup.
- Place a large pot on the stove and warm it over medium heat.
- Start by adding a few strips of chopped bacon to the pot. Let it cook for about 3 minutes, just until the edges start to turn golden and crisp up.
- Once the bacon is browned and fragrant, scoop it out with a slotted spoon and lay it on a paper towel-lined plate so it can drain off any extra grease.
- In the same pot — don’t waste all that flavor — toss in your chopped onions. Let them cook for around 3 minutes, stirring occasionally, until they turn soft and translucent.
- Gently mix in the diced apples, making sure they are evenly spread throughout the mixture. Let the apples cook for another minute or two, just enough to start releasing their sweetness.
- Now, return the bacon to the pot. Gently mix in the pumpkin purée, stirring until the texture is smooth and everything is fully blended.
- Next, pour in the chicken stock and apple cider. Add a splash of orange liqueur to give it a little extra depth. Season with Chinese five-spice powder, ground cinnamon, ginger, nutmeg, a pinch of cayenne, smoked paprika, and a spoonful of brown sugar. Tuck in a couple of bay leaves and a few sprigs of fresh thyme. For a subtle kick, add a dash of sriracha and a drizzle of maple syrup. Stir well to bring all those autumn flavors together.
- Turn the heat down to medium-low and let the soup simmer gently for about 30 minutes. Stir it now and then so nothing sticks and the flavors have a chance to meld.
- Once everything’s cooked through and the kitchen smells like fall, remove the bay leaves and thyme stems. Carefully ladle the soup into a blender (you may need to do this in batches), and blend until the texture is silky smooth.
- Stir in the heavy cream, then give the soup one last quick blend to make sure it’s completely incorporated.
- Serve warm, garnished with a swirl of cream, a sprinkle of fresh herbs, and maybe even a few crisp bacon bits on top.
- Savor each spoonful of your homemade harvest pumpkin soup — it’s like a cozy hug in a bowl.
