8 Pumpkin & Squash Soup Recipes for Fall

Cool fall evenings call for a warm bowl of homemade soup, and pumpkin and squash are two of the best ingredients to keep in your kitchen this season. They turn simple vegetables into creamy, comforting soups with naturally sweet flavors that pair beautifully with garlic, warm spices, apples, coconut milk, and fresh herbs.

These 8 pumpkin and squash soup recipes for fall offer something for every kind of soup lover. You’ll find classic creamy pumpkin soup, a quick 30-minute version, spicy butternut squash and sweet potato soup, coconut curry pumpkin soup, and a few delicious combinations you might not have tried yet.

The best part? Most of these recipes use everyday ingredients, simple cooking methods, and one pot or a roasting pan. Serve them with crusty bread, grilled cheese, or a fresh fall salad for a cozy lunch or an easy weeknight dinner.

Quick Summary

• Best classic soup: Creamy Pumpkin Soup Recipe
• Best for busy weeknights: 30-Minute Creamy Pumpkin Soup Recipe
• Best spicy option: Spicy Butternut Squash Sweet Potato Soup Recipe
• Best dairy-free-inspired flavor: Coconut Curry Pumpkin Soup Recipe
• Best roasted squash soup: Acorn Squash Soup Recipe
• Best sweet and savory combination: Creamy Roasted Apple Pumpkin Soup Recipe
• Best cheesy fall soup: Apple Cheddar Sweet Potato Soup Recipe
• Best hearty dinner: Creamy Pumpkin Chicken Soup Recipe

Most recipes serve around 4 people. Cooking times can vary slightly depending on the size of your vegetables and the equipment you use.

1. Creamy Pumpkin Soup Recipe

Creamy Pumpkin Soup is a smooth, savory fall soup made with pumpkin puree, onion, garlic, broth, and a splash of cream. Its mild sweetness and velvety texture make it a lovely starter or a simple lunch on a chilly day. An immersion blender makes blending the soup right in the pot much easier and helps create a silky finish without transferring hot liquid to a countertop blender.

Prep time: 10 minutes
Cook time: 25 minutes
Servings: 4

Ingredients

• 2 tablespoons olive oil or butter
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 3 cups pumpkin puree, preferably unsweetened
• 3 cups vegetable or chicken broth
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup heavy cream
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• Pumpkin seeds or chopped fresh parsley, for serving (optional)

Instructions

1. Cook the onion. Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and cook for 5–6 minutes, stirring occasionally, until soft.
2. Add the garlic and spices. Stir in the garlic, cinnamon, and nutmeg. Cook for about 30 seconds, just until fragrant.
3. Add the pumpkin and broth. Stir in the pumpkin puree and broth until combined. Bring the mixture to a gentle simmer.
4. Let the soup cook. Reduce the heat and simmer for 15–20 minutes, stirring occasionally so the bottom doesn’t scorch.
5. Blend until smooth. Use an immersion blender to puree the soup. For a countertop blender, allow the soup to cool slightly and blend in batches according to the blender’s instructions.
6. Add the cream. Stir in the heavy cream, salt, and black pepper. Warm gently for 2–3 minutes without bringing the soup to a hard boil.
7. Serve warm. Ladle into bowls and finish with pumpkin seeds or parsley, if desired.

2. 30-Minute Creamy Pumpkin Soup Recipe

This 30-Minute Creamy Pumpkin Soup is a quick, comforting meal made with canned pumpkin, broth, aromatics, and cream. It skips the time needed to peel and roast a whole pumpkin, making it ideal for busy fall evenings. A stainless steel soup pot gives the ingredients room to simmer evenly while keeping preparation simple.

Prep time: 5 minutes
Cook time: 25 minutes
Servings: 4

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 can (15 ounces) pumpkin puree
• 3 cups vegetable or chicken broth
• ½ teaspoon dried thyme
• ¼ teaspoon ground nutmeg
• ½ cup heavy cream
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• 1 teaspoon maple syrup, optional

Instructions

1. Soften the onion. Heat the olive oil and butter in a soup pot over medium heat. Add the onion and cook for 4–5 minutes until softened.
2. Add the garlic. Stir in the minced garlic and cook for 30 seconds.
3. Mix in the pumpkin. Add the pumpkin puree, broth, thyme, and nutmeg. Whisk until the mixture is smooth.
4. Simmer the soup. Bring to a gentle boil, then reduce the heat and simmer uncovered for 15 minutes. Stir occasionally.
5. Make it creamy. Stir in the heavy cream and season with salt and black pepper. Add maple syrup for a subtle sweetness, if desired.
6. Adjust and serve. Simmer for another 2–3 minutes. Taste and adjust the seasoning before serving.

3. Spicy Butternut Squash Sweet Potato Soup Recipe

Spicy Butternut Squash Sweet Potato Soup combines roasted or simmered squash, sweet potatoes, garlic, broth, and warming spices for a thick, naturally sweet soup with a gentle kick. The sweet vegetables balance the heat, making this a great choice for anyone who likes a little spice in their fall dinner. A vegetable peeler helps prepare the squash and sweet potatoes more quickly.

Prep time: 15 minutes
Cook time: 30 minutes
Servings: 4

Ingredients

• 1 tablespoon olive oil
• 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
• 1 large sweet potato, peeled and cubed
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper, or less to taste
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• ½ cup coconut milk or heavy cream, optional
• 1 tablespoon lime juice

Instructions

1. Prepare the vegetables. Peel and cube the butternut squash and sweet potato into similarly sized pieces so they cook evenly.
2. Cook the onion. Heat olive oil in a large pot over medium heat. Add the onion and cook for 4–5 minutes.
3. Add the garlic and spices. Stir in the garlic, cumin, smoked paprika, and cayenne. Cook for 30 seconds.
4. Add the squash and sweet potato. Stir the vegetables into the onion mixture, then pour in the broth. Bring to a boil.
5. Simmer until tender. Reduce the heat and cook for 20–25 minutes, or until both vegetables are easily pierced with a fork.
6. Blend the soup. Puree with an immersion blender until smooth. Add a little extra broth if needed to reach your preferred consistency.
7. Finish with cream and lime. Stir in coconut milk or heavy cream, if using. Add lime juice and season with salt and pepper.
8. Taste and serve. Add more cayenne for extra heat or a splash of broth to make the soup thinner.

4. Coconut Curry Pumpkin Soup Recipe

Coconut Curry Pumpkin Soup combines pumpkin puree, creamy coconut milk, curry paste or powder, and vegetable broth for a rich soup with warm, fragrant spices. The coconut milk adds a silky texture while the curry brings a savory depth that makes this recipe feel different from traditional pumpkin soup. A microplane-style fine grater is useful for freshly grating ginger into the soup.

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

Ingredients

• 1 tablespoon coconut oil or olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 1–2 tablespoons red curry paste, to taste, or 2 teaspoons curry powder
• 1 can (15 ounces) pumpkin puree
• 1 can (13.5 ounces) coconut milk
• 2 cups vegetable broth
• 1 tablespoon soy sauce or tamari
• 1 tablespoon lime juice
• Salt, to taste
• Fresh cilantro, for serving (optional)

Instructions

1. Cook the onion. Warm the coconut oil in a large pot over medium heat. Add the onion and cook for 4–5 minutes until soft.
2. Add the aromatics. Stir in the garlic and grated ginger. Cook for about 30 seconds.
3. Bloom the curry. Add the curry paste or curry powder and stir for another minute to release its aroma.
4. Add the pumpkin and liquids. Mix in the pumpkin puree, coconut milk, and vegetable broth. Whisk until smooth.
5. Simmer. Bring the soup to a gentle simmer and cook for 12–15 minutes, stirring occasionally.
6. Season the soup. Stir in the soy sauce or tamari and lime juice. Taste before adding salt because the curry paste and soy sauce may already provide enough.
7. Blend if needed. For an extra-smooth finish, blend carefully with an immersion blender.
8. Serve. Ladle into bowls and top with fresh cilantro, if desired.

5. Acorn Squash Soup Recipe

Acorn Squash Soup is a cozy fall favorite made with roasted acorn squash, onion, garlic, broth, and a touch of cream. Roasting the squash first develops its natural sweetness and gives the soup a deeper, slightly nutty flavor. A sturdy rimmed baking sheet makes roasting the squash easier and helps catch any juices.

Prep time: 15 minutes
Cook time: 45 minutes
Servings: 4

Ingredients

• 2 medium acorn squash
• 2 tablespoons olive oil, divided
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable or chicken broth
• ½ teaspoon dried thyme
• ¼ teaspoon ground nutmeg
• ½ cup heavy cream or coconut milk
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper

Instructions

1. Heat the oven. Preheat to 400°F (200°C). Carefully cut each squash in half and scoop out the seeds.
2. Roast the squash. Brush the cut sides with 1 tablespoon olive oil and place them cut-side down on a baking sheet. Roast for 35–45 minutes, until the flesh is very tender.
3. Scoop out the flesh. Let the squash cool until comfortable to handle, then scoop the flesh from the skins. Discard the skins.
4. Cook the onion and garlic. Heat the remaining olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes. Stir in the garlic and cook for 30 seconds.
5. Add the squash and broth. Add the roasted squash, broth, thyme, and nutmeg. Bring to a gentle simmer and cook for 10 minutes.
6. Blend until smooth. Use an immersion blender to puree the mixture. Add extra broth if the soup is too thick.
7. Stir in the cream. Add heavy cream or coconut milk, then season with salt and black pepper. Warm gently for 2–3 minutes.
8. Serve warm. Enjoy with crusty bread or a simple fall salad.

6. Creamy Roasted Apple Pumpkin Soup Recipe

Creamy Roasted Apple Pumpkin Soup brings together roasted pumpkin, sweet-tart apples, onion, and warm spices for a smooth soup with a lovely balance of savory and fruity flavors. Roasting the apples and pumpkin gives the soup extra depth, while a little cream softens the edges. An apple corer and slicer can speed up apple preparation before roasting.

Prep time: 15 minutes
Cook time: 40 minutes
Servings: 4

Ingredients

• 1 small sugar pumpkin, about 2–3 pounds, or 4 cups peeled pumpkin cubes
• 2 medium apples, cored and cut into wedges
• 2 tablespoons olive oil, divided
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable or chicken broth
• ½ teaspoon dried thyme
• ¼ teaspoon ground cinnamon
• ½ cup heavy cream
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• 1–2 teaspoons apple cider vinegar, to taste

Instructions

1. Heat the oven. Preheat to 400°F (200°C). Peel and seed the pumpkin, then cut it into cubes. Place the pumpkin and apple wedges on a baking sheet.
2. Season and roast. Toss the pumpkin and apples with 1 tablespoon olive oil. Roast for 25–30 minutes, turning once, until tender and lightly caramelized.
3. Cook the onion. Heat the remaining olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes.
4. Add the garlic and herbs. Stir in the garlic and thyme, cooking for 30 seconds.
5. Add the roasted produce. Transfer the roasted pumpkin and apples to the pot. Pour in the broth and add the cinnamon.
6. Simmer. Bring to a gentle simmer and cook for 8–10 minutes so the flavors combine.
7. Blend the soup. Puree until smooth, working in batches if using a countertop blender.
8. Finish with cream and vinegar. Stir in the cream, salt, pepper, and 1 teaspoon apple cider vinegar. Taste and add a little more vinegar when needed to balance the sweetness.
9. Serve. Ladle into bowls and enjoy while warm.

7. Apple Cheddar Sweet Potato Soup Recipe

Apple Cheddar Sweet Potato Soup is a savory fall soup that combines sweet potatoes, apples, broth, and sharp cheddar cheese for a creamy bowl with a sweet-and-tangy flavor. The cheddar adds richness while the apples keep the soup bright, making it a lovely alternative to traditional pumpkin soup. A box grater helps you shred cheddar fresh, which melts more smoothly than many pre-shredded varieties.

Prep time: 15 minutes
Cook time: 30 minutes
Servings: 4

Ingredients

• 1 tablespoon olive oil or butter
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 medium apple, peeled, cored, and chopped
• 4 cups vegetable or chicken broth
• ½ teaspoon dried thyme
• ¼ teaspoon smoked paprika
• 1 cup shredded sharp cheddar cheese
• ¼ cup milk or heavy cream, optional
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper

Instructions

1. Cook the onion. Heat the olive oil or butter in a large pot over medium heat. Add the onion and cook for 4–5 minutes.
2. Add the garlic. Stir in the garlic and smoked paprika. Cook for 30 seconds.
3. Add the vegetables and apple. Add the sweet potatoes, chopped apple, thyme, and broth. Stir to combine.
4. Simmer until tender. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, until the sweet potatoes are soft.
5. Blend until creamy. Puree the soup with an immersion blender until smooth.
6. Add the cheddar. Reduce the heat to low. Gradually stir in the shredded cheddar, allowing each addition to melt before adding more. Avoid boiling the soup after adding cheese.
7. Adjust the texture. Stir in milk or cream for a richer finish, if desired. Season with salt and black pepper.
8. Serve warm. Add a little extra cheddar on top, or serve with toasted bread.

8. Creamy Pumpkin Chicken Soup Recipe

Creamy Pumpkin Chicken Soup turns pumpkin puree, tender chicken, vegetables, broth, and cream into a hearty one-pot meal. The pumpkin gives the broth a naturally thick texture, while the chicken makes the soup filling enough for dinner. A digital instant-read thermometer is helpful for checking that chicken reaches a safe internal temperature of 165°F (74°C).

Prep time: 15 minutes
Cook time: 30 minutes
Servings: 4–6

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 1 can (15 ounces) pumpkin puree
• 4 cups chicken broth
• ½ teaspoon dried thyme
• ½ teaspoon dried sage
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• ½ cup heavy cream
• 2 cups baby spinach, optional
• 1 tablespoon lemon juice, optional

Instructions

1. Cook the vegetables. Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally.
2. Add the garlic. Stir in the garlic and cook for 30 seconds.
3. Cook the chicken. Add the chicken pieces, thyme, sage, salt, and pepper. Cook for 3–4 minutes, stirring to coat the chicken with the seasonings.
4. Add pumpkin and broth. Stir in the pumpkin puree and chicken broth until well combined.
5. Simmer until cooked. Bring to a gentle boil, then lower the heat and simmer for 15–20 minutes, or until the chicken is fully cooked and the vegetables are tender. Check that the chicken reaches 165°F (74°C) internally.
6. Make it creamy. Stir in the heavy cream and simmer gently for another 2–3 minutes.
7. Add spinach and lemon. Stir in the baby spinach, if using, and let it wilt. Add lemon juice for a fresher flavor, if desired.
8. Taste and serve. Adjust the seasoning and ladle into bowls. Serve with warm bread or crackers.

Final Thoughts

Fall soup doesn’t have to be complicated to taste wonderful. A few seasonal vegetables, a flavorful broth, and the right combination of herbs or spices can turn everyday ingredients into a meal everyone looks forward to.

Start with the classic creamy pumpkin soup when you want something simple, try coconut curry pumpkin soup when you’re in the mood for bolder flavors, or make creamy pumpkin chicken soup for a satisfying dinner. Keep a batch in the fridge for easy lunches, and serve it with your favorite bread for a cozy meal all season long.