Pumpkin Soup with Walnut Crispies is a rich and comforting dish that blends creamy roasted pumpkin with aromatic herbs and a hint of garlic. Topped with sweet-and-savory walnut crispies, this soup delivers a delightful mix of textures and autumnal flavors perfect for any cozy meal.
Why You’ll Love This Recipe
- Deep, roasted pumpkin flavor enhanced with garlic and herbs
- Creamy, velvety texture ideal for cool weather comfort
- Walnut crispies add a unique, crunchy topping
- Easy to make ahead and reheat for busy days
- Elegant enough for holiday dinners yet simple for everyday meals
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the soup:
1 small pumpkin or butternut squash
1 head of garlic
Fresh rosemary or thyme
Olive oil
3–4 cups chicken or vegetable broth
1 cup half and half or cream (optional)
Salt to taste
For the walnut crispies:
1 cup chopped walnuts
1 tablespoon melted butter
2 tablespoons brown sugar
¼ teaspoon cayenne pepper (optional)
½ teaspoon kosher salt
Black pepper to taste
Optional toppings:
Shredded Gruyère cheese
Kale chips
Directions
- Preheat oven to 400°F. Halve the pumpkin and remove seeds. Score the flesh.
- Halve the garlic head and place it inside the pumpkin cavity with herbs. Drizzle with olive oil and salt. Roast for 45 minutes.
- While roasting, mix butter, brown sugar, cayenne, salt, and pepper. Toast walnuts during the last 10 minutes of pumpkin roasting. Toss with butter mixture.
- Scoop roasted pumpkin into a blender. Add garlic and 1 cup broth. Blend until smooth, adding broth for desired consistency.
- Transfer to a pot. Stir in cream (if using), season with salt, and heat through.
- Serve topped with walnut crispies and any additional toppings.
Servings and timing
Servings: 6
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Variations
- Vegan: Use plant-based cream and butter alternatives
- Nut-free: Replace walnuts with toasted pumpkin seeds
- Spicy: Add extra cayenne or red pepper flakes
- Extra creamy: Blend in more cream or a spoonful of Greek yogurt
Storage/Reheating
Storage: Refrigerate soup in an airtight container for up to 4 days. Store walnut crispies separately.
Freezing: Freeze soup (without cream) for up to 3 months.
Reheating: Warm gently on the stovetop, adding broth if needed to thin.
FAQs
Can I use canned pumpkin instead of fresh?
Yes, but roasting fresh pumpkin enhances the flavor significantly.
What kind of pumpkin should I use?
Sugar or pie pumpkins are best. Butternut squash is also a great option.
Can I make this soup vegan?
Yes, use vegetable broth and plant-based cream and butter.
Is this soup gluten-free?
Yes, all ingredients are naturally gluten-free.
Can I prepare the soup in advance?
Definitely. Store and reheat when ready to serve.
How spicy are the walnut crispies?
They’re mildly spicy if using cayenne; adjust to taste.
What if I don’t have a blender?
Use an immersion blender or mash well by hand for a chunkier texture.
How do I thicken the soup?
Simmer to reduce or blend in a cooked potato or more pumpkin.
What can I serve with this soup?
Crusty bread, a green salad, or a grilled cheese sandwich.
Can I double the recipe?
Yes, it scales up well for larger gatherings.
Conclusion
Pumpkin Soup with Walnut Crispies is a delightful mix of creamy comfort and crunchy contrast, perfect for chilly days or festive dinners. With its roasted depth of flavor and inviting aroma, this soup is a seasonal staple that will keep you coming back for more.
Print
Pumpkin Soup with Walnut Crispies
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Roast
- Cuisine: American
- Diet: Vegetarian
Description
A rich and creamy pumpkin soup made with roasted pumpkin, garlic, and herbs, topped with sweet and spicy walnut crispies for added texture and flavor.
Ingredients
- 1 whole small pumpkin or 1 whole butternut squash
- 1 head garlic
- A few sprigs of rosemary or thyme
- Olive oil
- 3–4 cups chicken or vegetable broth
- 1 cup half and half or cream (optional)
- 1 1/2 teaspoons salt
- 1 cup walnuts, chopped
- 1 tablespoon melted butter
- 2 tablespoons brown sugar
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon kosher salt (more to taste)
- Black pepper to taste
- Shredded Gruyere cheese for topping (optional)
- Kale chips for topping (optional)
Instructions
- Preheat the oven to 400°F (200°C). Cut the pumpkin or squash in half, scoop out the seeds and pulp, and score the surface with a knife. Place on a baking sheet.
- Remove most of the papery layers from the head of garlic and cut it in half horizontally. Rub the cut garlic over the surface of the pumpkin or squash. Place the garlic halves and sprigs of rosemary or thyme into the cavities of the pumpkin. Drizzle with olive oil and sprinkle with salt. Roast for 45 minutes, or until the flesh is tender.
- While the pumpkin is roasting, prepare the walnut crispies. In a small bowl, mix the melted butter, brown sugar, cayenne pepper (if using), kosher salt, and black pepper. Set aside.
- After the pumpkin has roasted for 45 minutes, add the chopped walnuts to the baking sheet and roast for an additional 8–10 minutes, until the walnuts are toasted.
- Remove the baking sheet from the oven. Toss the toasted walnuts with the butter and brown sugar mixture directly on the baking sheet. Set aside.
- Remove the herbs from the roasted pumpkin. Scoop out the flesh into a blender, adding 3–4 roasted garlic cloves. Add about 1 cup of broth and blend until very smooth. You may need to do this in batches, adding more broth as needed to reach your desired consistency.
- Transfer the pureed soup to a saucepan over medium heat. Stir in the half and half or cream (if using) and season with salt to taste. Heat until warmed through.
- Serve the soup hot, topped with the walnut crispies, shredded Gruyere cheese, and kale chips if desired.
Notes
- Using a small sugar pumpkin or butternut squash yields the best flavor and texture.
- For a dairy-free version, substitute the half and half or cream with coconut milk.
- The soup can be frozen in airtight containers for up to 3 months.
- Additional toppings like chopped apples, fresh herbs, or croutons can add extra flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 287
- Sugar: 4g
- Sodium: 600mg
- Fat: 24.3g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14.3g
- Fiber: 3g
- Protein: 7.5g
- Cholesterol: 30mg