Pumpkin Potato Soup
- Dakota Delights
- Date Created:
Pumpkin Potato Soup
- Dakota Delights
- Date Created:
There’s nothing quite like a bowl of creamy Pumpkin Potato Soup to capture the essence of fall. Made with tender potatoes, fresh pumpkin, and a blend of garlic, thyme, and nutmeg, this soup wraps you up in all the cozy flavors of the season. The cheddar adds just the right amount of richness, while a touch of paprika gives it warmth and depth — perfect for chilly evenings or holiday gatherings.
Simple to make, perfectly seasoned, and finished with crisp rosemary croutons for the coziest bite of the season.
WHY YOU'LL LOVE THIS RECIPE
This soup is pure comfort in a bowl. The combination of pumpkin and potato gives it a creamy, hearty texture without being too heavy, while cheddar adds a subtle richness that ties everything together. Warm spices like nutmeg and thyme make every spoonful taste like fall, and the rosemary croutons add that perfect touch of crunch and aroma.
It’s simple enough for a weeknight meal yet elegant enough for your Thanksgiving table. Whether you serve it as a starter or a cozy main dish, this Pumpkin Potato Soup delivers all the creamy, savory, soul-warming flavors you crave in the cooler months.
My Most Recent Videos
xxxxxxxxxxxxxxxxxxxxxxx This is a tiny ad banner xxxxxxxxxxxxxxxxxxxxxxx
PRO TIPS
When I created this Pumpkin Potato Soup, I knew I wanted something cozy and comforting, but not too heavy. I wanted subtle pumpkin flavor to complement the season, balanced by creamy potatoes, sharp cheddar, and just the right amount of spice. The goal was a delicious texture that feels luxurious yet approachable — something that could fit just as well on a weeknight table as it could at a fall dinner party. Here are my pro tips to achieve all these things!
Use real pumpkin: Fresh pumpkin (especially pie pumpkin) gives the soup a natural sweetness and richer texture than canned.
Don’t rush the simmer: Letting the soup cook gently helps the flavors meld and deepens that cozy fall taste.
Taste before serving: Adjust your seasoning with a pinch of salt, pepper, a bit more nutmeg, or even another handful of cheddar at the end.
Top like a pro: Finish with a sprinkle of black pepper, a drizzle of cream or melted butter and a handful of crispy rosemary croutons for that restaurant-style touch.
KEY INGREDIENTS
xxxxxxxxxxxxxxxxxxxxxxx This is a tiny ad banner xxxxxxxxxxxxxxxxxxxxxxx
These are the main ingredients you need for making pumpkin potato soup. Find the full ingredients and measurements in the recipe card below
Pumpkin: Use a pie pumpkin (also called sugar pumpkin) for the best flavor and texture. It’s naturally sweet and velvety when cooked — perfect for creamy soups.
Potatoes: Russet or yukon gold potatoes both work beautifully. They add heartiness and help thicken the soup without needing extra cream.
Onion & Garlic: These aromatic staples build a flavorful base that balances the sweetness of the pumpkin.
Butter: Adds richness and a smooth mouthfeel — a little goes a long way in making the soup taste indulgent.
Chicken Broth: Adds savory flavors and keeps your soup from being overly thick and goopy. Use vegetable broth to keep it vegetarian!
Milk: Whole milk keeps the soup creamy and balanced without being too heavy. You can also use half-and-half for extra richness.
Cheddar Cheese: Sharp cheddar melts right in, giving the soup a savory, cheesy depth that complements the mild pumpkin flavor.
Seasonings (Salt, Pepper, Paprika, Thyme, Nutmeg): This blend brings cozy fall warmth — nutmeg enhances the pumpkin’s sweetness, while paprika and thyme add savory balance.
Rosemary Croutons: Crunchy, aromatic, and just a touch earthy — they make every bowl feel special and add a satisfying contrast to the creamy texture.
VARIATIONS TO TRY
Have more fun with your pumpkin shaped dinner rolls with these variations / additions!
Add bacon or pancetta: For a smoky, savory twist, stir in crisped bacon or pancetta just before serving. It adds texture and depth that pairs beautifully with the creamy soup base.
Make it vegetarian: You can use vegetable broth instead of chicken broth… and for a lighter touch, skip the cheese or swap in a dairy-free alternative — it’s still rich and satisfying!
Spice it up: Add a pinch of cayenne or a drizzle of chili oil for gentle heat that complements the sweetness of the pumpkin.
Add more veggies: Stir in sautéed carrots, broccoli, leeks, or roasted cauliflower for extra body and nutrition.
Make it extra creamy: Blend in a splash of heavy cream, coconut milk, or a dollop of sour cream for a thicker, luxurious texture.
Top it your way: Try pumpkin seeds, crumbled feta, crispy shallots, or even a drizzle of brown butter to elevate each bowl.
xxxxxxxxxxxxxxxxxxxxxxx This is a tiny ad banner xxxxxxxxxxxxxxxxxxxxxxx
HOW TO MAKE
Below I’ve highlighted proportions with step-by-step process images, along with instructions for making pumpkin potato soup. You can find the full set of instructions in the recipe card below.
- Heat oven to 375 F (bake). Cut rosemary sourdough into crouton size pieces. Crisp for about 10 minutes.
- Heat oven to 400 F (bake), cut tops of pumpkins, remove seeds and strings. Roast for 25 minutes or until fork tender
- How croutons should look after crisping.
- How pumpkins should look after roasting.
3. While pumpkin roasts, melt butter in a soup pan and add diced onion. Cook for 5-6 minutes. Add garlic and stir until fragrant (About 30 seconds)
4. Stir in chicken broth and milk, add pumpkins. Bring to a gentle boil, then reduce to a simmer and cover. Simmer for 10-15 minutes, until potatoes are fork tender.
5. Stir in seasonings, gently scoop pumpkin out of roasted pumpkins and add to soup. Add cheddar cheese, a handful at a time and stirring to melt in evenly.
6. Look at that golden goodness!
Serve in pumpkins if desired. Top with black pepper and croutons. Enjoy.
xxxxxxxxxxxxxxxxxxxxxxx This is a tiny ad banner xxxxxxxxxxxxxxxxxxxxxxx
Bring a Little Delight to Your Table
All my best recipes, straight to your email!
Pumpkin Potato Soup
Equipment
- 1 cutting board
- 1 utility knife
- 1 sheet pan
- 1 soup pot
- 1 large spoon / ladle
Ingredients
- 1/2 loaf rosemary sourdough
- 2 pie pumpkins
- 4 russet potatoes (diced)
- 1 yellow onion (chopped)
- 2 cloves garlic (minced)
- 3 c chicken broth
- 1 c milk
- 1-2 c sharp cheddar cheese (shredded)
- 3 tbsp butter
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp thyme
- ¼ tsp paprika
- ⅛ tsp nutmeg
Instructions
- Preheat oven to 375 °F. Cut 1/2 loaf rosemary sourdough into crouton sized pieces. Crisp in oven for about 10 minutes, until crunchy
- Increase oven temperature to 400 °F. Cut the tops off of 2 pie pumpkins. Remove seeds and strings. Roast for 25 minutes until fork tender.
- Heat 3 tbsp butter on medium heat in a soup pot. Add 1 yellow onion and cook for 5-6 minutes. Add 2 cloves garlic, stir until fragrant. About 30 seconds.
- Add 3 c chicken broth, 1 c milk, 4 russet potatoes. Bring to a gentle boil and then reduce to a simmer. Cover and simmer for 10-15 minutes, until potatoes are fork tender.
- Add 1 tsp salt, ½ tsp black pepper, ½ tsp thyme, ¼ tsp paprika, ⅛ tsp nutmeg. Stir.
- Carefully scoop the centers of the pie pumpkins and add the pumpkin pulp to soup. Stir. Add 1 handful at a time of 1-2 c sharp cheddar cheese, stirring in between to make sure it melts evenly.
- Optional: Blend soup if desired. I like it chunky.
- Serve in pumpkins or bowls, add a handful of croutons to the top and sprinkle black pepper.
- Optional: Top with bacon, crispy shallots, a drizzle of cream or melted butter.
xxxxxxxxxxxxxxxxxxxxxxx This is a tiny ad banner xxxxxxxxxxxxxxxxxxxxxxx
MAKE AHEAD INSTRUCTIONS
Make Ahead:
This soup actually tastes even better the next day! You can make it up to 2 days in advance and store it in an airtight container in the fridge. Reheat gently on the stove over low heat, stirring occasionally. Add a splash of milk or broth if it thickens too much.
Freeze:
Pumpkin Potato Soup freezes beautifully. Let it cool completely, then portion into freezer-safe containers or bags (leaving a little room for expansion). Freeze for up to 3 months. Thaw overnight in the fridge before reheating on the stove or in the microwave.
xxxxxxxxxxxxxxxxxxxxxxx This is a tiny ad banner xxxxxxxxxxxxxxxxxxxxxxx
Storage:
-Leftovers will keep well in the fridge for up to 3 days. Store without the croutons so they stay crisp — just add them right before serving.
xxxxxxxxxxxxxxxxxxxxxxx This is a tiny ad banner xxxxxxxxxxxxxxxxxxxxxxx
FREQUENTLY ASKED QUESTIONS
Can I use canned pumpkin instead of fresh?
Yes — use plain canned pumpkin (not pumpkin pie filling) and adjust seasoning as needed. The soup will be slightly smoother.
Can I make it dairy-free?
You can swap milk and cheddar for plant-based alternatives like almond or oat milk and dairy-free cheddar. The soup will still be creamy but slightly different in flavor.
What can I serve it with?
Rosemary croutons are classic, but you can also top with bacon, toasted pumpkin seeds, a drizzle of olive oil, a sprinkle of fresh herbs, crispy shallots, whatever you please!
Can I make it spicier?
Yes! Add a pinch of cayenne pepper or a small dash of smoked paprika to give it gentle heat that complements the sweetness of the pumpkin.
Can I make this soup ahead of time?
Yes! You can prepare it 1 day in advance. Store it in the fridge in a covered container and gently reheat on the stove before serving.
How long does it keep in the fridge?
Cooked soup can be safely stored for up to 3 days. Make sure it’s fully cooled and kept in an airtight container.
Can I freeze the soup?
Absolutely! Cool completely, transfer to freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
MORE RECIPES TO TRY
Love the pumpkin theme? Try my Pumpkin Shaped Dinner Rolls as pictured above.
Subscribe to my newsletter to never miss a recipe 🙂
If you’ve tried this _this recipe title_ recipe, then don’t forget to rate it and let me know how it went for you in the comments below. I love hearing from you!
xxxxxxxxxxxxxxxxxxxxxxx This is a tiny ad banner xxxxxxxxxxxxxxxxxxxxxxx
Meet Dakota
Hi I’m Dakota! Welcome to my kitchen. I’m obsessed with the beauty of fresh, whole foods and embracing the best of the season.
I believe the most wonderful recipes in the world shouldn’t be complicated or intimidating. I use reliable methods for delicious, crowd-pleasing dishes that you’ll be proud to make again and again.
My goal is simple: To give you the skills and confidence to explore new cuisines, discover new flavors, and find joy in your own kitchen!
Bring a Little Delight to Your Table
