Cheese-Pumpkin Soup
A creamy pumpkin cheese soup with warm spices and savory cheddar, perfect for cozy gatherings and autumn cravings, blending smooth textures with rich flavors.
Ingredients
Instructions
- In a large, heavy saucepan, lightly sauté green onions in butter.
- Stir in flour, seasoned salt, nutmeg, and cinnamon. Remove from heat.
- Add milk and chicken broth to the saucepan.
- Cook, stirring, about 15 minutes, until the mixture thickens.
- Blend in pumpkin.
- Simmer for 5 minutes longer, stirring frequently.
- Add shredded Cheddar cheese; stir until melted.
- Ladle the soup into bowls.
- Optional: Top each serving with a slice of tomato, sprinkled with cheese and green onions.
Tips & Substitutions
For a creamier texture, use half-and-half instead of milk. If you want a bit of heat, add a pinch of cayenne pepper. To save time, you can use pre-cooked pumpkin puree instead of canned pumpkin. Fresh herbs like thyme or sage can also enhance the flavor profile. If you prefer a thicker soup, increase the flour slightly.
Serving Suggestions
This Cheese-Pumpkin Soup is perfect as a hearty starter or main dish. Pair it with a fresh green salad or crusty bread for a complete meal. For an extra touch, top each bowl with a slice of tomato and a sprinkle of cheese and green onions. It also pairs beautifully with Herb Chicken And Gravy for a satisfying dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup gently on the stovetop over low heat, stirring frequently to prevent sticking. You can also microwave it in short intervals, stirring in between, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese-Pumpkin Soup contains roughly 1177 calories, with 40g protein, 98g carbohydrates, and 69g fat. It is an excellent source of protein (81% of the Daily Value), calcium (70% of the Daily Value), and vitamin A (53% of the Daily Value). Note that it is relatively high in sodium, at 2562mg per serving (111% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegan?
Yes, you can make a vegan version by substituting the butter with olive oil or vegan butter and using plant-based milk like almond or soy milk. Replace the Cheddar cheese with a dairy-free cheese alternative or nutritional yeast for added flavor.
How can I adjust the spice level of the soup?
To adjust the spice level, you can decrease the nutmeg and cinnamon for a milder flavor. If you enjoy a bit of heat, consider adding a pinch of cayenne pepper or some diced jalapeños to the mix. Always taste as you go to find your perfect balance.
Can I freeze the leftovers?
Yes, this soup can be frozen for up to 2 months. Allow it to cool completely, then transfer it to a freezer-safe container. To reheat, thaw in the refrigerator overnight and warm on the stovetop, adding a splash of milk if the soup is too thick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).