The Best Creamy Pumpkin Cheese Soup to Keep You Warm This Fall
Inside: This creamy pumpkin soup recipe is smooth, cozy, and full of fall flavor. Made with pure pumpkin puree, cream, and warm spices, it’s an easy, comforting bowl that tastes like autumn in every bite. Perfect as a holiday starter, weeknight dinner, or Thanksgiving soup course.
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It’s the season for sweaters and cider and pumpkin everything.
Maybe you’ve had your fill of sweet pumpkin with bread, cookies, and coffee. How about pumpkin in a savory way that’s warm, creamy, cheesy, and slightly spicy?
When it’s cold outside, there’s nothing better than sitting by the fire with a blanket and a bowl of homemade pumpkin soup. This version is silky smooth and savory, with just the right balance of pumpkin, cream, and spice. It’s elegant enough for holiday entertaining, yet simple enough for a quick cozy dinner at home.
The main ingredient of this yummy “fall in a bowl” comes with a bonus boost of health benefits for our immune system (a little extra vitamin A never hurt going into cold season).
Oh, but the best part? It takes less than an hour.
At a Glance:
- Sauté onion, jalapeno, and garlic in butter until soft
- Add canned pumpkin, chicken broth, and spices
- Simmer to blend flavors
- Stir in cream and cream cheese for creamy texture
- Add ham and cheddar
Pumpkin Cheese Soup Ingredients.
You’ll only need a handful of simple pantry ingredients to make this creamy pumpkin soup recipe. Using canned pumpkin puree keeps it easy while still tasting homemade.
- 1 tablespoon butter
- 4 oz. ham, chopped
- 1/2 yellow onion, chopped
- 1 jalapeno, seeded, de-veined, and chopped
- 2 cloves minced garlic
- 1/8 teaspoon nutmeg
- 10 oz. chicken broth or chicken stock
- 15 oz. can 100 percent pumpkin puree (not pie filling)
- Salt and black pepper
- 1/3 cup whipping cream
- 1 1/2 oz. cream cheese
- 1/2 cup grated medium cheddar cheese
Make sure to print the recipe card at the bottom of this post.
How to Make the Best Creamy Pumpkin Cheese Soup.
This recipe comes together quickly on the stovetop. In about 30 minutes, you’ll have a pot of warm, velvety pumpkin soup that fills your kitchen with all the fall feels.
- Heat a large pot or dutch oven over medium-high heat for 2-3 minutes.
- Melt the butter in the hot pan, stirring and being careful not to let it burn.
- Add the chopped ham and brown for 2-3 minutes stirring constantly. Remove the ham and set aside.
- Reduce to medium heat, and add onion, jalapeno, and garlic. Cook until the onion is transparent, about 3-5 minutes.
- Stir in the nutmeg.
- Add the chicken broth and pumpkin, stir and heat through until combined.
7. Add salt and pepper to taste.
8. Cover and simmer over low heat for 30 minutes, stirring occasionally.
9. Break the cream cheese up into smaller pieces. Add it and the whipping cream and stir until melted and combined.
10. Add the chopped ham and the cheddar cheese and stir until the cheese is melted.
What to Serve with Pumpkin Cheese Soup.
- For a pretty presentation, drizzle each bowl with cream, a sprinkle of nutmeg, and toasted pepitas or croutons.
- This creamy pumpkin soup recipe is filling and hearty on its own—enough to be the main dish. Just pair it with a crusty bread for dipping.
- Pair it with a simple fall salad.
- Or serve it with a toasted sandwich, like a panini. Or grilled cheese. Or you can even cut that grilled cheese into crouton-sized pieces and serve it on top!
- This perfect fall soup is also the perfect side or appetizer to fall’s biggest dinner, Thanksgiving.
Pumpkin Cheese Soup Options.
- The cheddar adds lots of extra flavor, but if you’re not a fan, use a milder cheese like asiago, or skip the cheese altogether.
- If you’re dairy-sensitive, substitute full-fat coconut milk for the heavy cream, skip the cheese, and use lactose-free cream cheese.
- Omit the ham and use vegetable stock to make it vegetarian.
- Leave out the jalapeno if you don’t like spice.
- Have a whole pumpkin you want to use? Instead of canned pumpkin puree, make your own. Brush pumpkin flesh wedges with oil and roast on a baking sheet at 400 degrees for 35-40 minutes. Remove the skin and puree the roasted pumpkin with an immersion blender or food processor.
Storage and Reheating.
This simple pumpkin soup makes great leftovers. Store it up to a week in the refrigerator or freeze for three months in an airtight container.
Reheat the leftover soup on medium-low heat on the cooktop adding a little milk or chicken stock if needed. (Don’t boil or the cream may separate).
Or take the easy way, and pop it in the microwave under a splatter cover.
SH&H Quick Tips:
- Save a little cheese and ham for sprinkling the top for a pretty presentation.
- Roast pumpkin seeds until golden and crispy to use as a textural garnish for an extra finishing crunch.
- Stir in a swirl of cream or milk at the end for silky richness—avoid adding earlier to prevent curdling during reheating.
- Blend in sautéed onion and garlic (not just raw) for deeper savory flavor.
Printable Recipe:
Creamy Pumpkin Cheese Soup
Ingredients
- 1 tablespoon butter
- 4 oz. ham chopped
- 1/2 yellow onion chopped
- 1 jalapeno seeded, de-veined, and chopped
- 2 cloves minced garlic
- 1/8 teaspoon nutmeg
- 10 oz. chicken broth or chicken stock
- 15 oz. can pumpkin puree not pie filling
- Salt and black pepper
- 1/3 cup whipping cream
- 1 1/2 oz. cream cheese
- 1/2 cup grated medium cheddar cheese
Instructions
- Heat a large pot or dutch oven over medium-high heat for 2-3 minutes.
- Melt the butter in the hot pan, stirring and being careful not to let it burn.
- Add the chopped ham and brown for 2-3 minutes stirring constantly. Remove the ham and set aside.
- Reduce to medium heat, and add onion, jalapeno, and garlic. Cook until the onion is transparent, about 3-5 minutes.
- Stir in the nutmeg.
- Add the chicken broth and pumpkin, stir and heat through until combined.
- Add salt and pepper to taste.
- Cover and simmer over low heat for 30 minutes, stirring occasionally.
- Break the cream cheese up into smaller pieces. Add it and the whipping cream and stir until melted and combined.
- Add the chopped ham and the cheddar cheese and stir until the cheese is melted.
This easy pumpkin soup recipe is proof that comfort food can be both simple and sophisticated. It’s cozy, creamy, and captures everything we love about fall—perfect for chilly nights, gatherings, or just curling up at home with a warm bowl.
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