This Harvest Pumpkin Soup celebrates everything wonderful about autumn. By combining roasted butternut squash with smooth pumpkin puree, you get a soup that's richer and more complex than either ingredient alone. It's the soup that belongs on your Thanksgiving table.
The secret is roasting the butternut squash before adding it to the soup. This extra step caramelizes the natural sugars, creating deep, sweet notes that blend beautifully with warm spices. Finished with cream and garnished with toasted pumpkin seeds and fresh thyme, it's a showstopper.
Why This Recipe Works
- Dual squash combination – Roasted butternut and pumpkin puree create layers of flavor and texture
- Caramelization magic – Roasting the squash concentrates sugars for deep, sweet notes
- Warm spice blend – Cinnamon, nutmeg, and allspice evoke autumn without being dessert-like
- Brown sugar balance – A touch of brown sugar enhances natural sweetness
- Make-ahead friendly – Flavors improve overnight, perfect for holiday planning
Ingredient Notes
Butternut Squash: Choose a medium squash (about 2 pounds) with a long neck – that's where the solid flesh is. The neck peels and cubes more easily than the bulbous end.
Pumpkin Puree: Use canned pure pumpkin (not pie filling) for convenience. For fresh, roast a sugar pumpkin and process until smooth.
Heavy Cream: This adds richness and silky texture. Half-and-half works for a lighter version, or use coconut cream for dairy-free.
Step-by-Step Guide
Start the butternut squash first since it takes the longest. Cut into 1-inch cubes, toss with olive oil, and spread on a baking sheet. Don't crowd them – single layer ensures caramelization rather than steaming.
While the squash roasts, sauté your aromatics. The onion should be soft and slightly golden before adding the garlic – this builds the flavor foundation.
Blend until completely smooth for the silkiest texture. A high-powered blender creates the best results, but an immersion blender works too – just blend longer.
Serving Suggestions
For holiday gatherings, serve as an elegant first course in smaller portions. Warm the bowls beforehand and garnish at the table for maximum impact. A swirl of cream, scattered pumpkin seeds, and fresh thyme sprigs make a stunning presentation.
As a main course, serve larger portions with crusty bread, a grain salad, or alongside roasted root vegetables.
Variations
- Apple Addition: Add a diced apple with the onions for subtle fruit sweetness
- Sage Brown Butter: Top with brown butter and fried sage leaves instead of thyme
- Curry Harvest: Replace autumn spices with 2 teaspoons curry powder for an unexpected twist
- Smoky Version: Add a teaspoon of smoked paprika and garnish with crispy bacon
Storage Tips
Store in an airtight container in the refrigerator for up to 5 days. The soup thickens when chilled – thin with broth when reheating. Freezes well for up to 3 months. Make it ahead for stress-free holiday entertaining.
Harvest Pumpkin Soup
Festive fall soup with roasted butternut squash and pumpkin. Rich, creamy, and perfect for Thanksgiving.
Nutrition per serving
Ingredients
Instructions
- Preheat oven to 400°F. Toss butternut squash cubes with olive oil and spread on a baking sheet in a single layer. Roast for 25-30 minutes until caramelized and tender, stirring halfway through.
- While squash roasts, melt butter in a large pot over medium heat. Add onion and cook until softened and lightly golden, about 6 minutes. Add garlic and cook 1 minute until fragrant.
- Add roasted butternut squash, pumpkin puree, broth, cinnamon, nutmeg, and allspice. Bring to a simmer and cook for 10 minutes to blend flavors.
- Blend until completely smooth using an immersion blender or in batches in a regular blender. Return to pot if needed.
- Stir in heavy cream, brown sugar, salt, and pepper. Taste and adjust seasonings. Heat through without boiling.
- Ladle into warmed bowls and garnish with fresh thyme leaves, toasted pumpkin seeds, and croutons.
Recipe Notes
- Roasting the squash is key – don't skip this step for best flavor.
- Make ahead up to 3 days in advance. Reheat gently, adding broth if too thick.
- For vegan version, use vegetable broth, coconut cream, and olive oil.
- Freezes well for up to 3 months.
Frequently Asked Questions
Why use both pumpkin and butternut squash?
The combination creates more complex flavor than either alone. Roasted butternut squash adds caramelized sweetness and velvety texture, while pumpkin puree provides the signature autumn flavor. Together they create a richer, more interesting soup.
Can I make this soup ahead for Thanksgiving?
Yes! Make it up to 3 days ahead and refrigerate. The flavors improve overnight. Reheat gently, adding a splash of broth if too thick. Add fresh garnishes just before serving.
How do I make this soup vegan?
Use vegetable broth, substitute coconut cream for heavy cream, and replace butter with olive oil. The soup will still be rich and creamy with a slightly tropical undertone from the coconut.
Can I skip roasting the squash?
You can simmer the squash in the broth instead, but you'll miss the caramelized flavor roasting provides. Roasting concentrates the sugars and adds depth that makes this harvest soup special.
What's the best way to serve this at a dinner party?
For elegant presentation, serve in small portions as a first course. Warm the bowls first, add the soup, and garnish at the table. A drizzle of cream in a spiral pattern with seeds and herbs looks impressive.