French Vanilla Pumpkin Soup Recipe

this French pumpkin soup It’s a sweet and delicious fall treat! It’s made with roasted pumpkin, pears, and onions mixed with Herbes de Provence to create the most decadent flavor.

Easy Pumpkin Soup Recipe

Pumpkin is used to make soup. seriously. When it’s roasted until tender and then mixed into soup, the texture becomes incredibly soft, creamy, and mouth-watering.

This French Pumpkin Soup is a perfect example. This recipe is a fun take on a typical butternut squash soup. It’s made with roasted butternut, acorn or kabocha squash mixed with onions, pears, herbs and seasonings and broth. Very few ingredients but incredible results! Thanks to the pumpkin, this soup is so thick and creamy without any added dairy.

This recipe is adapted from Simon Miller’s cookbook, Paleo Soups and Stews This book contains over 100 delicious recipes for every season and occasion. There are also condiments such as oyster crackers and baguettes. It’s gorgeous, functional, and a must-have for any kitchen!

This is a fall dinner everyone will love! Plus, it stores well so you can make a batch and enjoy it all week long.

What is pumpkin soup made of?

• squash: Butternut squash is the classic pumpkin, but you can also use acorn squash, kabocha squash, or any combination of the three.
• Ghee or oil: You’ll need a little ghee or avocado oil to roast the squash and a little bit to sauté the onions. Ghee provides a mouth-watering depth of flavor, but avocado oil is a great dairy-free option.
• seasoning: You need a simple but powerful combination of herbs de Provence, salt and pepper. Herbs de Provence is a vibrant blend of dried rosemary, fennel, thyme, basil and more.
• onion: Sauteed onions create the perfect flavor base for the soup.
• pear: Pears may be an unusual addition to the soup, but their sweetness only enhances the sweetness of the pumpkin.
• broth: I used chicken stock, but feel free to use vegetable stock to keep this soup vegetarian.
• Fresh tarragon: The slightly sweet flavor of tarragon is the perfect garnish for your bowl of soup.

How to Make French Pumpkin Soup

This pumpkin soup recipe is smooth and delicious, but only takes 10 minutes to prepare!

1. Roasted pumpkin: Cut the squash in half and scoop out the seeds and flesh with a spoon. Brush the cut side with ghee or oil, season with salt and pepper, and place cut side up on a baking sheet. Bake at 425°F until very tender, then set aside to cool.
2. Mix the soup ingredients: In a Dutch oven or stockpot, heat ghee or oil over medium heat. Once hot, add the onions and a pinch of salt and cook until golden brown. Add the pears and cook for a few more minutes. When the pumpkin has cooled, scoop out the pulp and add to the pot with the broth and herbs de Provence. Bring to a boil, then reduce the heat to low and cook until the pears are tender.
3. mix: Puree soup in batches in blender until smooth. Garnish with tarragon and serve!

Do you peel butternut squash to roast?

No! While I wouldn’t recommend actually eating the pumpkin skin, let alone blending it into soup, there’s no need to peel it before starting this recipe.

All you have to do is cut the squash in half and bake cut side up. This will soften the “meaty” part of the squash enough to be scooped out of the peel with a spoon. I find this much easier than peeling the pumpkin before cooking.

How to thicken pumpkin soup?

If you follow this recipe as is, you really shouldn’t have any issues with the texture. The pumpkin is mixed with the other ingredients to create a thick, creamy soup.

Now, if you happen to end up with pumpkin soup that’s a little too watery, just pour it back into the stockpot on the stove and simmer until it’s thickened to your liking.

Alternatively, you can stir a cornstarch slurry with 3 tablespoons water and 1 tablespoon cornstarch. Add to the soup a little at a time until you reach your desired texture.

Food recommendations

This French Pumpkin Soup is a delicious main dish or side dish served with toasted pumpkin seeds, Air Fryer Chickpeas, croutonseven cooked and broken bacon!

If you’re serving this as a main dish, try the following pairings:

If you’re serving this as a side dish, try it with:

How to store

Leftover pumpkin soup can be stored in an airtight container in the refrigerator for 3-4 days, or in the refrigerator for up to 2 months.

To serve again, simply freeze leftovers and thaw in the refrigerator overnight, then reheat in the microwave or on the stove until warm.

Keep in mind that the soup will thicken as it sits, so you may need to add some broth to thin it out when you reheat it.

More Soup Recipes You’ll Love

• 2 medium walnut acorn, or kabocha squash, or combination
• 2 spoon Melted ghee or avocado oil divided into
• 2 teaspoon Salt divided into
• 1 teaspoon black pepper powder
• 1 green onion Chopped
• 2 pear Peel, core and dice
• 6 cup chicken soup
• 1 teaspoon Herbs of Provence
• fresh tarragon For decoration (optional)

• Preheat oven to 425°F. Cut the squash in half and scoop out the seeds. Brush the cut sides with a tablespoon of ghee and sprinkle with a teaspoon of salt and pepper. Place the squash, cut side up, on a baking sheet and bake until very tender, 60 to 75 minutes. Set aside to cool.

• About 15 minutes before the pumpkin is done, heat the remaining tablespoon of ghee in the pan dutch oven Heat over medium heat. When the ghee is hot, add the onions and remaining teaspoon salt and cook, stirring occasionally, until golden brown and soft, 8 to 10 minutes. Add pears and cook for another 5 minutes.

• When the squash is cool enough to handle, scoop out the pulp and add it to the pot with the onions and pears. Add the stock and herbs de Provence and bring to a boil. Reduce heat to low and cook for 10 minutes, or until pears are tender.

• Put the soup into the pot in batches and puree mixer until smooth. Garnish with tarragon, if desired.

slow cooker Instructions: Instead of roasting the squash, peel it and cut it into large chunks. After completing step 2, transfer the onions and pears to the slow cooker. Add the diced pumpkin, salt, pepper, chicken stock and herbs de Provence and simmer for 6 to 8 hours. Continue to step 4.
Pressure Cooker Instructions: Instead of roasting the squash, peel it and cut it into large chunks. After completing step 2, transfer the onions and pears to the pressure cooker. Add the diced pumpkin, salt, pepper, chicken stock and herbs de Provence and cook on high pressure for 15 minutes. Quickly release the pressure and continue with step 4.
For vegetarians: Substitute oil for butter and use vegetable stock.
This recipe is shared with permission from Simone Miller’s Cookbook, Paleo Soups and Stews.

Calories: 226kilocaloriescarbohydrate: 43Gprotein: 10Gfat: 3.4GSaturated fat: 0.8Gsodium: 2100milligramsfiber: 11.1Gsugar: 16.8G