Pumpkin Cheese Soup

Ok: I already made my pumpkin apologies so whatever, I love it, my heart will go on, this isn’t ending anytime soon. Proceed.

This soup is destined to become one of my fall favorites, especially now that the weather is finally starting to cool off. It’s smoky and rich, but not too heavy; it’s warm and homey, but still elegant; it’s got a nice complexity of flavor, but it couldn’t be simpler to make. It’s not enough for a meal on it’s own, but it’d be perfect with a sandwich on pump or roasted veggie fall salad for lunch or as a first course in an autumn dinner.

Pumpkin Cheese Soup

  • 1 tbsp butter
  • ½ tbsp olive oil
  • 1 onion, diced
  • 4 cloves garlic, chopped
  • Salt & pepper
  • 2 tsp paprika
  • 1 tsp cumin
  • pinch cayenne
  • 4 cups chicken broth
  • 2 cups pumpkin puree (about 1 small sugar pumpkin, roasted and smashed, or 1 can)
  • 4 oz cheddar cheese, grated
  • ½ slice pumpernickel per serving, cubed and pan toasted with a little olive oil
  • chopped green onions for garnish

In a pot, heat butter and olive oil on medium heat. Add onion, garlic, generous salt & pepper, and saute until golden. Add paprika, cumin, and cayenne and stir for a minute or two, then add chicken broth (stirring well to scrape up any brown bits) and pumpkin puree.

Bring to a boil, then reduce to a low simmer and cover. Simmer for 20 minutes or so. Pour into a blender (don’t allow it to cool because you will be adding the cheese and want that to melt evenly) and carefully blend, making sure to hold the lid down with a dish cloth so you aren’t maimed by steam. Add grated cheese and blend again. Pour back into pot and gently warm back through, adding a pinch more salt if necessary.

Serve garnished with pumpernickel croutons and green onions.

This is beautiful in its simplicity, but I’d like to try variations as well, maybe trying smoked gouda instead of cheddar, or adding a splash of beer or slivers of mushroom.