Pumpkin Soup with Brandy combines canned pumpkin, warm spices, and optional cream in a smooth, savory autumn soup ready in just 30 minutes.
Brandy adds warm, fruity depth, while sautéed onion, ginger, and nutmeg balance the pumpkin's natural sweetness. Leave out the cream for a lighter soup, or stir it in for a richer finish. Because the recipe starts with canned pumpkin, there is no peeling, chopping, or roasting.
With olive oil and vegetable broth, this one-pot soup can also be made vegan. Serve it for an autumn lunch or brunch, or in smaller portions as an elegant first course for Thanksgiving dinner.
🔍 Quick Look: Pumpkin Soup with Brandy
- Ready in: 30 minutes
- Best Made: Same day or one day ahead
- Servings: 6 (1-cup servings)
- Calories: 211 kcal
- Main Ingredients: Canned pumpkin, chicken broth, salted butter, yellow onion, ground ginger, ground nutmeg, and brandy
- Flavor Profile: Savory • Earthy • Warmly Spiced • Rich
- Cooking Techniques: Sauté • Deglaze • Simmer
- Mixing Techniques: Stirring • Blending
- Difficulty: Easy
- Why You'll Love It: This adaptable one-pot soup turns canned pumpkin and pantry spices into a smooth, savory autumn soup in just 30 minutes.
- Perfect For: Autumn lunches and brunches, or as a Thanksgiving soup course
About This Recipe
This pumpkin soup has been in my recipe collection since the early 1980s. I made the original version only once because it was watery, underseasoned, and thin. Still, I knew the basic idea was worth saving. This revised version has a fuller flavor, a velvety texture, and plenty of room for customization.
The important lesson in this recipe is its foundational cooking sequence: sauté, deglaze, and simmer. First, the onion is sautéed and the spices are cooked until fragrant. Brandy deglazes the pan and adds depth before the pumpkin and broth are added. This same sequence builds layers of flavor in many soups, stews, and braised dishes.
For a richer soup, add the optional heavy cream. For a vegan version, use olive oil and vegetable broth and omit the cream.
The variations are endless once you learn the basics of this simple soup.
~ Jan
Ingredient Notes
Here's everything you'll need to make this Pumpkin Soup with Brandy. Please see the recipe card for the exact quantities.
- Salted Butter - Butter adds richness and is used to sauté the onion. Unsalted butter also works; simply adjust the salt after the soup is finished.
- Yellow Onion - Finely chopped yellow onion adds savory flavor without overwhelming the pumpkin.
- Ground Ginger - Ginger adds gentle warmth that complements the pumpkin.
- Ground Nutmeg - Just as in my Famous Pumpkin Pie, a small amount of nutmeg adds a warm, fragrant note.
- Brandy - Brandy adds warm, fruity depth and complexity to the soup.
- Canned Pumpkin - Use canned 100% pure pumpkin, not pumpkin pie filling, which contains added sugar and spices.
- Chicken Broth or Stock - Because this soup contains only a few ingredients, use a broth or stock whose flavor you enjoy.
- Fine Sea Salt - Taste the finished soup and add salt as needed to bring the flavors into balance.
- Heavy Cream - Optional - Stir it into the soup for a richer flavor and creamier finish.
Optional Garnishes:
- Fresh Chives - I like fresh green chives as a garnish. They taste delicious and add beautiful color contrast.
- Croutons - A few cheesy croutons make a nice garnish and add a delicious crunch.
- Heavy Cream, Sour Cream, or Crème Fraîche - Adds additional richness and softens the warm spices.
- Freshly Ground Black Pepper - Offer it at the table for anyone who would like a peppery finish.
Substitutions & Variations
- Substitute Curry Powder. Replace the ginger and nutmeg with your favorite curry powder, adding it to taste. Heavy cream can mellow a strong curry flavor and add richness.
- Substitute Calvados. Replace the brandy with Calvados for a fruitier soup with a subtle apple flavor.
- Make it Thinner. Add broth or stock, a little at a time, until the soup reaches your preferred consistency.
- Make it Vegan. Use 2 tablespoons of olive oil instead of butter, substitute vegetable broth or stock for the chicken broth, and omit the cream.
How to Make Pumpkin Soup with Brandy
♡ So, let's cook!
- Step 1 - Sauté. Melt the butter in a 3-quart saucepan or Dutch oven over medium-high heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened and translucent. Stir in the ginger and nutmeg and cook for 1 to 2 minutes, until fragrant. Add the brandy and cook for 2 to 3 minutes, until it has reduced slightly and its sharp alcoholic aroma has mellowed.
- Step 2 - Add Pumpkin and Broth. Stir in the pumpkin and chicken broth until combined. Bring the soup to a gentle simmer and cook for 5 minutes, stirring occasionally.
- Step 3 - Purée Soup. Remove the pan from the heat. Using an immersion blender, purée the soup until smooth. Return the pan to low heat.
- Step 4 - Add Heavy Cream (Optional). If desired, stir in the heavy cream and cook over medium-low heat just until the soup is hot.
- Step 5 - Season and Serve. Taste the soup and add salt as needed. Ladle it into bowls and garnish with fresh chives, croutons, or a swirl of heavy cream, sour cream, or crème fraîche. If desired, offer freshly ground black pepper at the table.
My Top Tip
♡ Make the soup one day ahead for easy entertaining. For the best texture, wait to add the optional heavy cream until you gently reheat the soup for serving.
Equipment
I use an immersion blender, also called a stick blender, to purée the soup while it is still in the pan. This makes the soup smooth without transferring the hot liquid.
If you use a countertop blender let the soup cool slightly, and blend it in small batches according to the manufacturer's instructions for hot liquids.
You can also leave the soup unblended. It will have a more rustic texture with small pieces of onion but will still be delicious.
What to Serve with Pumpkin Soup
For a light lunch, serve Pumpkin Soup with Brandy with Garlic Parmesan Croutons and a crisp green salad. It also makes an elegant first course before roast turkey, chicken, or pork. For Thanksgiving dinner, serve smaller one-cup portions so the soup complements rather than competes with the main meal.
Make-Ahead, Storage, & Reheating Instructions
- Make-Ahead: Make the soup up to one day ahead and store it in an airtight container in the refrigerator. For the best texture, add the optional cream when reheating.
- Refrigeration: Refrigerate the soup in an airtight container for 3 to 4 days.
- Freezing: Freeze the soup without the cream for 2 to 3 months.
- Reheating: Thaw frozen soup overnight in the refrigerator. Reheat it gently over medium-low heat, stirring occasionally, until hot. Stir in the optional cream before serving.
- Special Note: If you have added the heavy cream, the soup may separate when frozen and reheated. For the best texture, freeze the soup before adding the cream.
More Cozy Soups for Cold Days
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📖 Recipe
Pumpkin Soup with Brandy
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Ingredients
- ¼ Cup Salted Butter, (½ Stick)
- ¾ Cup Yellow Onion, Finely Chopped
- 2 Teaspoons Ground Ginger
- 1 Teaspoon Ground Nutmeg
- ¼ Cup Brandy
- 2 ½ Cups Canned Pumpkin
- 2 ½ Cups Chicken Broth or Stock
- Fine Sea Salt, To Taste
- ½ Cup Heavy Cream, Optional
Optional Garnishes:
- Heavy Cream, Sour Cream, or Crème Fraîche
- Freshly Ground Black Pepper
- Freshly Cut Chives
- Croutons
Instructions
- Sauté. Melt the butter in a 3-quart saucepan or Dutch oven over medium-high heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened and translucent. Stir in the ginger and nutmeg and cook for 1 to 2 minutes, until fragrant. Add the brandy and cook for 2 to 3 minutes, until it has reduced slightly and its sharp alcoholic aroma has mellowed.¼ Cup Salted Butter, ¾ Cup Yellow Onion, 2 Teaspoons Ground Ginger, 1 Teaspoon Ground Nutmeg, ¼ Cup Brandy
- Add Pumpkin and Broth. Stir in the pumpkin and chicken broth until combined. Bring the soup to a gentle simmer and cook for 5 minutes, stirring occasionally.2 ½ Cups Canned Pumpkin, 2 ½ Cups Chicken Broth or Stock
- Purée Soup. Remove the pan from the heat. Using an immersion blender, purée the soup until smooth. Return the pan to low heat.
- Add Heavy Cream (Optional). If desired, stir in the heavy cream and cook over medium-low heat just until the soup is hot.½ Cup Heavy Cream
- Season and Serve. Taste the soup and add salt as needed. Ladle it into bowls and garnish with fresh chives, croutons, or a swirl of heavy cream, sour cream, or crème fraîche. If desired, offer freshly ground black pepper at the table.Fine Sea Salt, Freshly Ground Black Pepper, Freshly Cut Chives, Croutons, Heavy Cream, Sour Cream, or Crème Fraîche
Notes
Nutrition
Per 1 serving. All nutritional information on this site is an estimate. Your results may vary.
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Jan Nunes says
We love this hearty pumpkin soup with all kinds of toppings like toasted walnuts, crumbled bacon, and even a few pumpkin seeds sprinkled on top. 😊