If a lush, beautiful, creamy and deeply delicious pumpkin something isn’t gracing your table, did fall even happen? Does the Soup Series even count if you didn’t slowly stir through this velvety, rich, golden little number?

Well, we’re here to make sure all seasonal promises are kept with this simple mellow star of a pumpkin soup.

It’s super easy, like, even with roasting a whole (tiny) pumpkin, easy. The soup is nothing short of luxurious and the little walnut crispies in there, all sweet with a hint of spicy, deliver *big time* on texture and yum. Do you also want to sprinkle a little shredded gruyere on top so you get occasional salty little cheese pulls throughout? Of course you do, why are you even asking. Some fresh little thyme specks for color and flavor? NOW YOU’RE TALKING.

Minimal Ingredients, Big Flavor

As you may or may not know, we love a good fake-fancy around here and this soup definitely fits nicely into that category. The ingredient list is actually quite short to make these big fall flavors happen. Even the roasting process is fancy-looking, what with the two whole pumpkin halves roasting away with the garlic and herbs, but it’s just a chop, scoop and slap on the pan situation. Then just let those mellow, lovely fall smells fill your kitchen.

But what you get after the roasting…blending up that savory pumpkin infused with garlic and thyme along with a few of those caramelly-roasted garlic cloves and broth, and then slowly incorporating that with a touch of creaminess until silky smooth is the stuff dreams are made of, friends.

Yes, A Whole Roasted Pumpkin!

We really do recommend using a whole little pumpkin here if you can because:

• It really is so easy and the flavor is a little deeper and more complex.
• It is SO. DARN. BEAUTIFUL.
• You have to roast up that garlic anyway because that flavor is A+ delicious.
• Seriously, that pan of golden roasted pumpkin halves filled with garlic and sprigs of thyme will have you feeling like a total fall food star. ‘Gram that business, you deserve it.

Roasting a whole gourd also just feels like a very fun fall activity, no? But if you are gourd-less and don’t want to pull one from your decorative porch display, you could probably use canned pumpkin but we haven’t tested it. It would require the whole shebang to be transferred over to the stovetop and no in-pumpkin garlic roasting would be involved which would honestly be a sad loss.

How To Make Pumpkin Soup From Scratch

We first came across this method / idea watching a very old Gordon Ramsay video on YouTube that is full of all kinds of holiday-ish vibes. Gordon (can we call him Gordon?) used a much larger, extremely festive pumpkin, but we are v v in love with these cutie little sugar pumpkins that are about the size of a butternut squash (which could totally be used too if you want to go that route with this soup). It roasts up in about 45 minutes, but this could vary depending on the size of your pumpkin. Roast, blend, assemble, eat. We love an easy roadmap.

1. Cut the pumpkin in half, scoop the guts, and place on sheet pan.
2. Cut garlic bulb in half, remove papery bits, and rub that all around the pumpkin first. Then plop it right in the pumpkin halves with some thyme sprigs, drizzle it all with oil. Take a picture.
3. Roast it up, then scoop out the flesh and puree along with a few cloves of the garlic and broth until verrrrry smooth.
4. Transfer pureed soup to your stovetop, add a little half and half, and season to taste.
5. Enjoy forever.

Now that that’s done, you can start deciding on toppings. YOU KNOW WE LOVE TOPPINGS. Cheese, little thin apple bits, more herbs, crunchy roasted kale chips, all of the above. And you will not regret for one tiny second making yourself some toasted little walnut crispies for this. Just, definitely do it, okay? Promise?

Let’s Chat Walnut Crispies

We could write an entire love letter to these walnut crispies. Like, they are ridiculously good. They are borrowed from this pumpkin pasta of years past and they just needed to be brought back into the rotation. And they’re just a quick toss on the pan while you’re already roasting that cutie little pumpkin anyway.

After the walnuts get all roasty and fragrant, you toss them around in a little brown sugar/cayenne buttery treatment right there on the pan, sprinkle a little salt & pepper, and then just let them soak all that in, turning into the most exquisite little wondercruncher there ever was.

Subtly peeking through each velvety, creamy bite of soup with their savory, hint-of-sweet, nutty crisp to cut the richness. Oof, walnut crispies, you really do have our hearts.

But also, this soup. This bright beautiful luxe bowl of autumn, we’d marry it any day of the week.

Pumpkin Soup: FAQs

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More Delicious Pumpkin Recipes To Make This Season

• Pumpkin Energy Bites (the perfect afternoon pick-me-up)
• 5 Ingredient Pumpkin Alfredo (creamy, luscious, and super simple)
• Super Moist Pumpkin Bread (easy, classic, and topped with turbinado sugar)

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