Pumpkin Soup with Brandy is a velvety, flavorful, and indulgent pumpkin soup with a splash of brandy that can be made in just 30 minutes.
This flavorful and cozy pumpkin soup is the perfect way to warm up on a crisp autumn evening. Made with an array of aromatic spices, creamy pumpkin, and a splash of brandy, this soup will wow your family and impress your dinner guests.
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This versatile recipe can be made with or without dairy. Plus, it can also be made without butter and with vegetable broth or stock for a vegan version.
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Why You’ll Love This Pumpkin Soup with Brandy Recipe
- Made in One Pot.
- Simple Ingredients.
- Quick and Easy to Make – a 30-Minute Recipe.
- Can Be Made 2 Ways - With or Without Heavy Cream.
- A Great Soup to Welcome Fall.
About This Recipe
Pumpkin is a winter squash that we often associate with autumn. Its great strength is versatility because it can be a backdrop for many flavorings and seasonings. Slightly sweet with mild earthy flavors, pumpkin is a favorite flavor for soups, side dishes, and desserts.
This particular pumpkin soup has been in my recipe collection since the early 1980's. Back then, I only made it once because it was watery in consistency and lacked adequate seasoning and flavor. In short, it was thin and tasteless. But I knew the basic recipe could be tweaked, and this new version is filled with flavor and can be made easily to suit any cook's taste.
This pumpkin soup is as simple as it is delicious. Cook aromatic onion in butter. Add spices & deglaze with brandy. Then add pumpkin and broth in a 1 to 1 ratio, puree until smooth, and heat thoroughly. Take one last taste and season with salt and freshly ground pepper. If you like a creamy flavor, add a bit of cream. Or if you are vegan, use vegetable stock and omit the cream.
The variations are endless once you learn the basics of this simple soup.
So, let's cook!
Ingredient Notes
Here's what you need for this Pumpkin Soup with Brandy:
- Salted Butter - I prefer to use salted butter, but you can use unsalted butter and adjust the seasoning by adding salt after the soup is made. You will need ½ Stick.
- Yellow Onion - Finely chopped yellow onion is not too sharp and perfect to make this soup savory and not too sweet.
- Ground Ginger - Warm and gently spicy, ginger is a great companion with pumpkin.
- Ground Nutmeg - Just like my "Famous Pumpkin Pie" I add a small amount of nutmeg to this soup to add a sweet and fragrant note.
- Brandy - A small amount of brandy adds a deluxe touch to this soup.
- Canned Pumpkin - Using canned pumpkin allows you to make this soup quickly. I use the famous "Libby's Canned Pumpkin". Do not substitute pumpkin puree or pumpkin pie mix.
- Chicken Broth or Stock - Use the very best broth or stock to make a flavorful soup. This is key to making the best-tasting soup.
- Fine Sea Salt - After making the soup, you may need to add more salt to bring out the flavors.
- Freshly Ground Black Pepper - Freshly ground pepper is spicy and flowery and can be added after the soup is made to balance the flavors to your taste.
- Heavy Cream - Optional - Add heavy cream if you like your pumpkin soup to have a creamy flavor. You can also swirl a small amount into individual portions as a garnish.
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.
Please see the recipe card for the exact quantities.
How to Make Pumpkin Soup with Brandy
Sauté. In a large 2-quart pan, melt the salted butter over medium-high heat. Add the chopped onion and cook for 4 to 5 minutes or until the onion is transparent, stirring occasionally. Add the ground ginger and the ground nutmeg and stir for 1 to 2 minutes until the spices are fragrant. Stir in brandy and let cook for 2 to 3 minutes to allow the alcohol to cook off.
Add Pumpkin and Broth. Stir in the pumpkin, followed by the chicken broth.
Puree Soup. Using a stick blender, puree the soup until it is smooth. Bring soup to a boil, reduce heat to a slow simmer, cover, and cook until fully heated through.
Optional, Add Heavy Cream. If desired, whisk in the heavy cream and continue to cook over medium-low heat until the soup is again simmering and hot.
Season, Serve, & Enjoy. Taste and add salt and pepper as needed. Serve and garnish as desired with freshly cut chives, croutons, or a swirl of heavy cream.
My Top Tip
♡ Make the soup the day before for easy entertaining the next day. Simply reheat the soup just before serving.
Substitutions & Variations
- Substitute Curry Powder. Instead of ground ginger and nutmeg, use your favorite curry powder. Consider adding cream to the soup if the curry flavor is too strong to balance it with the pumpkin.
- Substitute Calvados. Instead of brandy you can substitute an aged Calvados, a brandy made from apples and pears, making the soup slightly sweeter and with a hint of butterscotch.
- Make it Thinner. If you prefer a thinner consistency, add a small amount of broth or stock until it is to your liking.
- Make it Vegan. Use two tablespoons of olive oil instead of butter. Substitute vegetable broth or stock for the chicken and omit the cream.
Equipment
I use a stick blender, also called an emersion blender, while the soup is still hot and in the pot to make the soup silky smooth. However, if you do not have a stick blender, you can use a regular blender or a food processor by letting the soup cool and then blend it in batches.
You can also not blend the soup. The consistency will then be less smooth with bits of onion, but the soup will still be delicious.
Make-Ahead, Storage, & Reheating Instructions
- Make-Ahead: The soup can be made ahead and stored in an airtight container in either the refrigerator or freezer. Do not add any cream if you plan to freeze the soup. Dairy does not freeze well, and the soup will split.
- Refrigeration: You can store the soup in the refrigerator for up to 3 days.
- Freezing: You can freeze it for up to 3 weeks.
- Reheating: If the soup is frozen, defrost it overnight in the refrigerator. Gently heat the soup over medium heat until it simmers and is thoroughly heated through.
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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
- 2 ½ Cups Canned Pumpkin
- 2 ½ Cups Chicken Broth or Stock
- ¼ Cup Brandy
- Fine Sea Salt, To Taste
- Freshly Ground Black Pepper, To Taste
- ½ Cup Heavy Cream, Optional
Optional Garnishes:
- Freshly Cut Chives
- Croutons
- Sour Cream or Crème Fraiche
Instructions
- Sauté. In a large 2-quart pan, melt the salted butter over medium-high heat. Add the chopped onion and cook for 4 to 5 minutes or until the onion is transparent, stirring occasionally. Add the ground ginger and the ground nutmeg and stir for 1 to 2 minutes until the spices are fragrant. Stir in brandy and let cook for 2 to 3 minutes to allow the alcohol to cook off.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, followed by the chicken broth.2 ½ Cups Canned Pumpkin, 2 ½ Cups Chicken Broth or Stock
- Puree Soup. Using a stick blender, puree the soup until it is smooth. Bring soup to a boil, reduce heat to a slow simmer, cover, and cook until fully heated through.
- Optional, Add Heavy Cream. If desired whisk in the heavy cream and continue to cook over medium-low heat until the soup is again simmering and hot.½ Cup Heavy Cream
- Season, Serve, & Enjoy. Taste and add salt and pepper as needed. Serve and garnish as desired with freshly cut chives, croutons, or a swirl of sour cream.Fine Sea Salt, Freshly Ground Black Pepper, Freshly Cut Chives, Croutons, Sour Cream or Crème Fraiche
Nutrition
Per 1 serving. All nutritional information on this site is an estimate. Your results may vary.
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