If you’re looking for a cozy, soul-warming dish that feels like a gentle hug, you have to try this Pumpkin Soup with Walnut Crispies. It’s that perfect blend of creamy pumpkin goodness combined with the delightful crunch and sweet-spicy notes of walnut crispies. The roasting brings out deep, caramelized flavors from the pumpkin and garlic, while the walnut topping adds an irresistible texture and a hint of warmth from brown sugar and cayenne. Every spoonful invites comfort and sophistication at the same time—truly a dish to savor and share.

Pumpkin Soup with Walnut Crispies Recipe - Recipe Image

Ingredients You’ll Need

This Pumpkin Soup with Walnut Crispies recipe uses a handful of simple, wholesome ingredients that work harmoniously to deliver rich flavor and wonderful texture. Each component plays a crucial role, from the earthy pumpkin and fragrant herbs to the luxuriously toasty walnuts that add crunch and sweetness.

1 whole small pumpkin or 1 whole butternut squash: Choose a sweet, ripe squash for smooth, naturally sweet soup.
1 head garlic: Roasting mellows the garlic into a sweet, soft addition that elevates the soup’s depth.
A few sprigs of rosemary or thyme: Fresh herbs bring an aromatic freshness; thyme is my favorite for this dish.
Olive oil: For roasting and marrying the flavors together with a subtle fruitiness.
3-4 cups chicken or vegetable broth: The base for your soup; adjust depending on your desired thickness.
1 cup half and half or cream (optional): Adds creamy richness that makes the soup velvety smooth.
1 1/2 teaspoon salt: Essential for enhancing all the flavors without overpowering.
1 cup walnuts, chopped: The star of the crispies topping, providing crunch and nutty warmth.
1 tablespoon melted butter: Mixed with brown sugar to coat the walnuts for that crispy-sweet finish.
2 tablespoons brown sugar: Balances the savory soup with caramel sweetness in the crispies.
1/4 teaspoon cayenne pepper (optional): Adds a hint of spicy warmth to cut through the sweetness.
1/2 teaspoon kosher salt (more to taste): Used in the walnut mixture and for seasoning the soup.
Black pepper to taste: Freshly cracked for subtle heat.
Shredded Gruyere cheese and kale chips (optional for topping): For an extra layer of indulgence and textural contrast.

How to Make Pumpkin Soup with Walnut Crispies

Step 1: Roast the Pumpkin and Garlic

Begin by preheating your oven to 400 degrees. Cut your pumpkin or butternut squash in half, removing the seeds and pulp to make way for roasting. Scoring the surface helps the flavors penetrate deeply, creating a richer base. Rub the exposed flesh with garlic and tucking fresh thyme inside the cavities infuses the soup with those aromatic hints. A drizzle of olive oil and a sprinkle of salt lock in moisture and caramelize during roasting, transforming the pumpkin into soft, flavorful flesh in about 45 minutes.

Step 2: Toast the Walnuts with Sweet and Spicy Coating

Just before the pumpkin finishes roasting, mix melted butter, brown sugar, kosher salt, black pepper, and a touch of cayenne in a bowl. Toss the chopped walnuts in this mixture and scatter them on the baking sheet alongside the pumpkin for a final 8-10 minutes to toast. This step creates those irresistible walnut crispies, crunchy and caramelized with just the right amount of spice and sweetness. It’s the highlight of the dish’s texture.

Step 3: Puree the Soup

Once the pumpkin and garlic are roasted to perfection, scoop out the luscious flesh and combine it with the roasted garlic cloves in a blender. Add some of the broth to start pureeing until the soup is ultra smooth. Continue blending in broth until you reach your preferred consistency—whether silky thick or gently pourable. This is where the soup truly becomes comforting, with roasted flavors beautifully blended into a creamy base.

Step 4: Finish the Soup on the Stovetop

Transfer your pumpkin puree into a saucepan and gently warm it over medium heat. Now’s the time to taste and season with salt and pepper, adjusting as needed. Stir in half and half or cream if you want to elevate the richness. Simmer just long enough for all the flavors to meld together, creating a silky smooth, deeply satisfying soup.

How to Serve Pumpkin Soup with Walnut Crispies

Garnishes

The walnut crispies topping is the star garnish, bringing crunch and bursts of caramelized sweetness to each bite. Adding shredded Gruyere cheese lends a smooth, nutty creaminess that melts slightly on the hot soup. Scatter some kale chips or fresh thyme leaves for color contrast and a touch of earthiness, making your bowl look as vibrant as it tastes.

Side Dishes

This soup pairs beautifully with crusty artisan bread or a warm, buttery baguette to soak up every last drop. For a heartier meal, serve alongside a crisp autumn salad with apples and pecans or a lightly dressed kale salad to complement the flavors without overpowering. These sides keep the meal balanced and elegantly simple.

Creative Ways to Present

For a stunning presentation, serve the soup in rustic bowls with a drizzle of good-quality olive oil or a swirl of cream on top before adding the walnut crispies. Layer the toppings artistically — walnut crispies on one side, grated Gruyere on the other, sprinkled thyme for a fresh pop. You can also serve the soup in mini pumpkins or hollowed-out squash for a charming fall-themed touch that will wow guests.

Make Ahead and Storage

Storing Leftovers

Allow your Pumpkin Soup with Walnut Crispies to cool completely before transferring to airtight containers. It keeps nicely in the fridge for up to 4 days. Keep the walnut crispies separate and add them just before serving so they stay delightfully crunchy.

Freezing

This soup freezes very well without the cream, so consider adding dairy after reheating. Portion it into freezer-safe containers or bags, leaving headspace for expansion. Frozen soup lasts up to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating gently.

Reheating

Reheat your soup slowly on the stovetop over medium-low heat, stirring frequently to prevent sticking or burning. If it thickens too much, add a splash more broth or cream to restore that smooth, silky texture. Remember to add the walnut crispies fresh to keep the perfect crunch.

FAQs

Can I use canned pumpkin for this soup?

While fresh pumpkin or butternut squash provides the best flavor and texture, you can use canned pumpkin in a pinch. Just be sure to choose pure pumpkin puree without added spices or sugars. You might want to boost flavor with extra roasted garlic and herbs.

How spicy does the cayenne make the walnut crispies?

The cayenne in the walnut crispies is very subtle and merely adds a gentle, warm kick that balances the sweetness of the brown sugar. It’s completely optional and can be omitted if you prefer no heat.

Can I make this recipe vegan?

Absolutely! Use vegetable broth instead of chicken broth and swap the half and half or cream with a plant-based milk like coconut cream or cashew cream. Use olive oil instead of butter for the walnut crispies, and skip the Gruyere or replace it with a vegan cheese alternative.

What herbs work best in this soup?

Thyme shines wonderfully here because of its earthy, slightly minty notes that complement pumpkin. Rosemary is also lovely but should be used sparingly as it can be quite strong. Fresh sage or a combination of mixed herbs could be interesting twists too.

Can I prepare the walnut crispies in advance?

Yes! Walnut crispies keep well in an airtight container at room temperature for up to a week. Just add them right before serving to maintain their signature crunch with every spoonful of Pumpkin Soup with Walnut Crispies.

Final Thoughts

This Pumpkin Soup with Walnut Crispies is a personal favorite that never fails to impress and comfort. Its luxurious warmth, topped with that irresistible crunch, makes it a perfect dish for chilly days or when you want to bring a little autumn into your kitchen. Trust me, once you make this, it’s going to be a repeat in your rotation—for weeknight dinners or special occasions alike. So grab that pumpkin, preheat your oven, and get ready to create something truly delicious and welcoming.

Pumpkin Soup with Walnut Crispies Recipe

★★★★★

4.9 from 18 reviews

Author: Sophie
Total Time: 1 hour 10 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A comforting and creamy roasted pumpkin soup paired with sweet and crunchy brown sugar walnut crispies, garnished with Gruyere cheese and fresh thyme. This flavorful fall-inspired recipe blends the natural sweetness of roasted pumpkin with aromatic herbs and a touch of heat from cayenne, offering a perfect starter or main dish for cooler days.

Instructions

Preheat and Prepare Pumpkin: Preheat your oven to 400°F (200°C). Cut the pumpkin or butternut squash in half—side to side for pumpkin, lengthwise for squash. Scoop out seeds and pulp. Score the surface with a knife to help flavors penetrate while roasting. Place on a baking sheet.
Prepare Garlic and Roast: Peel away most of the papery skin from the garlic head and cut in half horizontally. Rub the cut garlic around the surface of each pumpkin half and tuck some thyme sprigs and garlic halves into the cavities. Drizzle with olive oil and sprinkle with salt. Roast for about 45 minutes, adjusting time depending on pumpkin size, until flesh is tender.
Toast Walnuts: While roasting finishes, mix melted butter, brown sugar, kosher salt, black pepper, and cayenne pepper (if using) in a small bowl. After 45 minutes, add walnuts to the pan with the pumpkin and roast together for an additional 8-10 minutes until walnuts are toasted and crisp.
Prepare Soup Puree: Remove herbs from pumpkin. Scoop the roasted pumpkin flesh and about 3-4 roasted garlic cloves into a blender. Add approximately 1 cup of broth and blend until very smooth, adding more broth in batches to reach desired consistency.
Finish Soup: Transfer the pureed pumpkin mixture to a saucepan. Season with salt, add half and half or cream if using, and warm gently while adjusting seasoning to taste.
Serve and Garnish: Ladle the creamy soup into bowls and top with the brown sugar walnut crispies, shredded Gruyere cheese, kale chips, chopped apples if desired, and fresh thyme. Serve immediately and enjoy!

Notes

Use a small pumpkin or butternut squash for a sweeter, less watery soup.
The amount of broth depends on the pumpkin size and your desired soup thickness.
Half and half or cream is optional; omit for a lighter soup.
Kale chips and chopped apples add texture and flavor but can be omitted or substituted.
The cayenne pepper in walnut crispies is optional and adds a subtle kick.
Make sure to roast pumpkin until very tender for a smooth puree.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Soup
Method: Roasting and blending
Cuisine: American