The deep, rich deliciousness of smoked pumpkin soup never ceases to amaze! Using smoked pumpkin is a great way to liven up pumpkin soup. The little hint of smoke will add a depth of flavor to this Fall-inspired smoked pumpkin soup. Simple and delicious, you’ll be happy for leftovers the next day! Use my method for smoking pumpkins. It is quick, easy, and useful in a variety of dishes! You will need a large pot or Dutch oven for this recipe.

Fall is my favorite season, and there is no better way to kick off this time of the year than with a smoked pumpkin soup! This is one of those “curl up with a blanket and read a good book” kinds of soup. It’s warm, comforting, and hearty. Depending on my mood, I will top this soup with toasted pumpkin seeds, fresh herbs, cream, parmesan, pomegranate seeds, steamed shrimp, or lump crab meat.

Ingredients for Smoked Pumpkin Soup

Chicken or vegetable stock
Smoked pumpkin flesh
Half and half
Olive oil
Onion
Garlic
Real maple syrup
Salt and black pepper
Red pepper flakes (optional)
Herbs (fresh sage or basil)
Parmesan (for garnish)

Making it:

Heat oil in a large pot or Dutch oven over medium-high heat. Bruise (rub together 4 of the sage leaves to release essential oils. Add them to the pot and cook for 30 seconds per side to infuse the oil. Remove sage from the pot and discard.
Reduce heat to medium.
Add diced onion and cook for about 3-5 minutes over medium heat, stirring often. The object is to sweat the onions, not brown them.
Add garlic, and cook for an additional 45 seconds.
Next, add stock, smoked pumpkin flesh, maple syrup, salt, black pepper, and pepper flakes to the pot.
Simmer for 30 minutes, stirring occasionally.
Add half and half and cook for an additional 5-7 minutes.
Remove pot from heat and let stand for 5-10 minutes.

Blending and Serving Smoked Pumpkin Soup:

Use an immersion blender to smooth out the soup. Taste for salt content and adjust as needed.
To serve: Scoop 2-3 ladles full of soup into a soup bowl. Top with a little olive oil, parmesan, and sage or basil leaves (micro-green of choice).

Storing Leftovers and Reheating:

Let smoked pumpkin soup cool completely—store leftovers in an airtight container in the refrigerator for 4-5 days. Store soup toppings in a separate container.
Reheat on the stovetop over medium-high heat until the soup is hot.

Smoked Pumpkin Soup Variations:

Make a vegan version of this pumpkin soup. Use vegetable stock, a creamy vegan milk alternative (like coconut or cashew milk), and nutritional yeast instead of parmesan. The texture of the soup might not be the same, but it will certainly be delicious!

Try our Smoked Pumpkin Pie Recipe!

Smoked Pumpkin Soup

The deep, rich deliciousness of smoked pumpkin soup never ceases to amaze! Using smoked pumpkin is a great way to liven up pumpkin soup.

5 from 1 vote

Print Pin Rate

Course: Soup

Cuisine: American

Keyword: pumpkin soup, smoked vegetable

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings:

Calories: 117kcal

Author: Sabrina Baksh

Ingredients

4 cups chicken or vegetable stock
4 cups smoked pumpkin flesh
1 cup half and half
1 tablespoon olive oil
4 sage leaves plus more for garnish
1/4 cup onion finely diced
2 cloves garlic minced
1 tablespoon real maple syrup
1 teaspoon salt use more if needed
1/2 teaspoon black pepper
1/4 teaspoon pepper flakes optional
1/2 cup shredded parmesan garnish
Olive oil for garnish

Instructions

Heat oil in large pot of Dutch oven over medium-high heat. Bruise (rub together) 4 of the sage leaves to release the essential oils. Add them to the pot and cook for 30 seconds per side. This will infuse the oil with a mild sage flavor.
Remove sage from the pot and discard. Reduce heat to medium.
Add diced onion and cook for 3-5 minutes over medium heat, stirring often. The object is to sweat the onions not brown them, so reduce the heat if needed. Add garlic, and cook for an additional 35-45 seconds.
Next, add stock, smoked pumpkin flesh, maple syrup, salt, black pepper, and pepper flakes to the pot. Let the mixture simmer for 30 minutes, stirring occasionally.
Add half and half and and cook for an additional 5-7 minutes. Remove pot from heat and let stand for 5-7 minutes or so.
Use an immersion blender to smooth out the soup. Taste for salt content and add more if needed.
To serve, place 2-3 ladles full of soup into a soup bowl. Top with a little olive oil, parmesan, and sage leaves (or a fresh herb or micro-green of choice).
Store leftover soup in an airtight container in the refrigerator for up to 4 days after preparation.
This recipe can be made vegan as well. Use vegetable stock, a creamy vegan milk alternative, and nutritional yeast instead of parmesan. The texture of the soup might not be the same, but it will certainly be delicious!