This thick and creamy pumpkin soup is made with garlic, pumpkin puree, coconut milk, and cheddar cheese.
Pumpkin Soup with CHEESE!
Is there anything better than a creamy, flavorful fall soup recipe? Today we’re cooking up a cheesy pumpkin soup recipe that’s sweet and savory all at the same time.
It’s made with canned pumpkin, coconut milk, garlic, turmeric, and cheddar cheese for the ultimate bowl of pumpkin soup!
Why you’ll love it!
- Easy to make
- Freezer friendly
- Seasonal
- Cheesy!
Featured Ingredients
Veggies
- Celery and onion: these two veggies make for an amazing base for pretty much any soup.
- Carrot: carrot adds a sweetness.
- Garlic: garlic adds so much flavor.
- Pumpkin puree: instead of using roasted pumpkin, we’re keeping things simple with canned pumpkin puree.
Spices
- Thyme
- Turmeric
- Salt and pepper
- Red pepper flake
Liquid
- Chicken broth: chicken broth adds salt and liquid.
- Coconut milk: coconut milk adds a smoothness and a bit of sweetness. We recommend full-fat.
Cheese
- Cheddar cheese: cheddar cheese adds the perfect amount of sharpness and cheesiness.
Get More
Cheddar Cheese Recipes
Looking for more recipes with cheddar cheese? Check out our cheesy collection of cheddar cheese recipes.
How to Make Pumpkin Soup
Cook Veggies
Add olive oil, celery, onion, and carrot to a large pot and cook for 3-4 minutes.
Add Flavors
Add minced garlic, thyme, turmeric, salt, pepper, and crushed red pepper to the Dutch oven and cook for an additional minute. Add the broth, coconut milk, and pumpkin puree. Whisk to mix.
Bring to a boil. Then turn the heat down to low and cover. Let simmer for 20 minutes.
Add Cheese & Simmer
Add the cheddar cheese and mix to stir and melt the cheese. Then, let simmer for 5 minutes.
Serve
Immediately serve the pumpkin soup with your favorite topper and more cheese.
Ritz Cracker Topper
Make our blue cheese and Ritz cracker topper for the ultimate way to eat pumpkin soup. Here’s what you need:
- 12 Ritz crackers
- 2 oz. crumbled blue cheese ⅓ cup
Place the ritz crackers on a baking sheet. Place 1-2 teaspoons of blue cheese crumbles onto each cracker. Broil the ritz crackers for 1-2 minutes in the oven.
Storage
Store leftover pumpkin soup in an airtight container in the fridge for up to 3-5 days.
Freezer Directions
- Let the soup cool completely.
- Transfer it into an airtight container and remove as much air as possible. Seal.
- Freeze for up to 3 months.
Cheesy Pumpkin Soup
Ingredients
- 2 tablespoons avocado oil
- 2 stalks celery minced
- ¼ medium white onion minced
- 1 small carrot minced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- ½ teaspoon dried turmeric
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ crushed red pepper flakes
- 3 cups chicken broth
- 1 15-oz. can coconut milk
- 1 15-oz. can pumpkin puree
- 8 oz. shredded sharp white cheddar ~2 cups
Ritz Cracker Topper
- 12 Ritz crackers
- 2 oz. crumbled blue cheese ⅓ cup
Instructions
- Heat avocado oil in a Dutch oven over medium/high heat. Add the celery, onion, and carrot and cook for 3-4 minutes.
- Next, add the minced garlic, thyme, turmeric, salt, pepper, and crushed red pepper to the Dutch oven and cook for an additional minute. Pour in the borth, coconut milk, and pumpkin puree. Whisk to mix.
- Bring to a boil. Then turn the heat down to low and cover. Let simmer for 20 minutes.
- Add the cheddar cheese and stir to combine. Cook for another 5 minutes.
- While the soup is simmering, place the ritz crackers on a baking sheet. Place 1-2 teaspoons of blue cheese crumbles onto each cracker. Broil the ritz crackers for 1-2 minutes in the oven.
- Serve each bowl with 3 blue cheese ritz crackers as garnish.
Tips & Notes
- Use 2 cups of heavy cream as a substitute for coconut milk.
- Use vegetarian broth to make this vegetarian.
- Be sure to buy pumpkin puree and not pumpkin pie filling.
