Panera Fall Pumpkin Soup – Wholesome Deliciousness

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Panera Bread has been one of my favorite fast food places for years. (In fact, my popular 5 ingredients Broccoli Cheese Soup The recipes are simpler and healthier than theirs. ) so when I tried their pumpkin soup I knew I had to make a homemade version of pumpkin soup Panera Fall Pumpkin Soup Recipe!This copycat dish comes together quickly and captures all Autumn flavor with creamy texture pumpkin soup and Butternut Squash Soup.

Ingredients and Substitutions

This section explains how to choose ingredients for Panera’s Fall Squash Soup, what each ingredient does in the recipe, and substitution options.For measurements see Recipe card below.

Panera Pumpkin Soup Ingredients Revealed on their website. My version is based on theirs but simplified with fewer, more natural ingredients. It’s a little longer than my usual ingredient list, but they’re all easy to find:

• olive oil – Used in stir-fries. You can substitute avocado oil, coconut oil or even melted cream to add richness and flavor.
• onion – Use chopped large onions. I used yellow onions, but you can also use white or sweet onions. If you want the soup to taste closer to Panera’s, add a diced carrot or two.
• garlic – I like to use fresh garlic cloves, but 1 tsp canned minced garlic will work too.
• butternut squash – Panera Fall Squash Soup uses butternut squash, but you can also use other types of winter squash, such as acorn squash, kabocha pumpkineven Delicate pumpkin. Look for a pumpkin that’s heavy for its size, meaning it’s fresh and ripe, and cut it into cubes.Alternatively, you can use roasted pumpkin Gives the soup a deeper caramel flavor. (This will reduce cooking time.)
• pumpkin puree – Adds a rich, creamy texture and pumpkin flavor. If you prefer, you can substitute canned sweet potato mashed for a similar flavor and consistency.
• vegetable soup – This makes the soup vegetarian if that’s important to you, but you can also use chicken stock or make your own Homemade Bone Broth.
• Apple juice – Adds sweetness and subtle apple flavor. I recommend using the unsweetened version as there is absolutely no need for additional sugar and it is sweet enough without any added sugar.
• fall spices – include cumin, Cinnamon, sea salt and black pepper. You can also add nutmeg, grated ginger, or even a pinch of cayenne pepper or curry powder for a subtle kick.
• heavy cream – making it rich and creamy. You can substitute coconut milk or coconut cream for dairy-free options. If you want a closer copycat recipe, you can melt some plain cream cheese into the soup, which is what Panera does.
• Honey – This is optional, for a sweeter fall pumpkin soup – Panera Bread does include this in their soup.I prefer to use Natural sugar-free honey, but regular honey also works. They also add brown sugar, but I skipped that to avoid refined sugar.
• pumpkin seeds (Nuggets) – Optional decorations!

How to Make Panera’s Fall Squash Soup

This section shows how to make Copycat Panera Autumn Squash Soup, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including quantities and temperatures, see Recipe card below.

1. Fry aromatics. Heat olive oil in a large pot dutch oven Heat over medium heat. Add onions and sauté until translucent. Then add garlic and saute until fragrant.
2. Cook Panera Squash Soup. Add butternut squash, pumpkin puree, stock, apple juice, honey (if using), cumin, cinnamon, salt and pepper. Bring to a boil, then reduce heat and simmer until butternut squash is tender.

3. purée. use immersion blender Puree the soup or carefully transfer to mixer Beat in batches until smooth.

4. Stir in heavy cream. If desired, add more salt and pepper to taste. If you like, enjoy a warm cup of soup sprinkled with cinnamon and pumpkin seeds.

Storage instructions

• Shop: Transfer to an airtight container (or multiple containers for meal prep on busy days) and store in the refrigerator for 4-5 days.
• Reheat: For best results, heat on stovetop until heated through, stirring occasionally. Alternatively, reheat in microwave every 30 seconds until hot.
• freeze: To freeze Copycat Panera Fall Squash Soup, let it cool completely first. Then, transfer it to a freezer-safe container or zip-top bag, leaving some room for expansion. Stores in the refrigerator for up to 3 months.

What to Serve with Autumn Pumpkin Soup

This pumpkin soup recipe can serve as an appetizer for just about anyone dinner in autumn, or with healthy salad Or a sandwich for lunch.Taste something sweet Kale Saladcrisp Broccoli Cranberry Salador if you have more pumpkins to use up, Butternut Squash Salad.

More Fall Soup Recipes

Looking for a more soothing fall soup? Here are some of my favorite fall themed recipes:

Panera Autumn Pumpkin Soup

This easy Copycat Panera Fall Squash Soup recipe is the perfect blend of butternut squash, squash, apples, warm spices and a little cream.

Prepare: 10 Every minute

chef: 30 Every minute

All: 40 Every minute

Serving size: 10 (Adjust according to recipe proportion)

raw material

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instruct

Click on the time in the instructions below to start the kitchen timer while cooking.

1. Heat the olive oil in a large pot dutch oven Heat over medium heat.Add onions and sauté for approx. 5 minutesuntil translucent.

2. Add garlic and sauté for approx. 1 minuteuntil the fragrance comes out.

3. Add butternut squash, pumpkin puree, stock, apple juice, honey (if using), cumin, cinnamon, salt and pepper.

4. Increase heat and bring soup to a boil.Reduce to low heat and simmer until 20-30 minutesuntil the butternut squash is tender.

5. use immersion blender Puree the fall squash soup or carefully transfer to mixer Beat in batches until smooth.

6. Stir in heavy cream. If desired, add more salt and pepper to taste.

7. Sprinkle pumpkin seeds on top if desired.

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Recipe Notes

Serving size: 1 cup

Nutritional information does not include optional honey or pumpkin seeds.

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

Calories 145

fat 8 grams

protein 1.9 grams

total carbohydrates 18.5 grams

net carbs 15.6 grams

fiber 2.9 grams

sugar 7 grams

Nutritional facts are provided as a courtesy. Have questions about calculations or why you’re getting different results?Please check out our nutrition policy.

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