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Take your pumpkin soup up a notch with this quick and easy recipe that tops it with Parmesan popcorn crunch. The simple topping transforms soup into a fun and memorable dinner for holiday get-togethers.
save this recipe!When I lived in Europe, each trip back to the States would bring me quality time spent with friends and family, and pumpkin puree—lots of pumpkin puree.
One trip, said puree pushed me 2 lbs over the suitcase weight limit. After cramming some things into my carry-on, I was able to get my delicious treasure trove of a suitcase to an even 50.0 lbs. And keep my precious pumpkin puree!
So obviously, I had to make sure that whatever I used my beloved cans of pumpkin on was not only foolproof, but really, really good. The recipe I discovered was this easy pumpkin soup!
But you can probably tell by now that this isn’t just any soup. This is popcorn soup. Crispy parmesan soup. Soup that knows no limits and doesn’t take no for an answer. Soup that makes dinner fun again!
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This is just an overview. Jump to the recipe card for the full quantities.
- Soup Basics: Kick things off with olive oil for sautéing chopped yellow onion and fresh minced garlic.
- Pumpkin Puree: Now comes the best part — the pumpkin puree. Make sure it’s pure pumpkin puree, not pie filling!
- Vegetable Broth: Use 3 cups of veggie broth to thin out the soup.
- Seasonings: Add flavor with fresh thyme leaves, salt, black pepper, and smoked paprika.
- Cream Cheese: Last but not least, cream cheese adds silky creaminess.
- Parmesan Cheese: Start the crunchy toppings with freshly shredded parmesan!
- Popcorn: Air-popped popcorn works best for this. Or use bagged popcorn that doesn’t have any added flavorings or butter.
- Popcorn Seasoning: Finish things off with EVOO, salt, and pepper!
How to make this pumpkin soup
This is just an overview. Jump to the recipe card for the full instructions.
Step 1: Make the Parmesan Crisps
Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper and form heaping tablespoon-sized mounds of grated parmesan on the sheet. Flatten each mound slightly, then bake for 6 to 8 minutes, or until golden brown. Let cool on the baking sheet until crispy.
Step 2: Prepare the Soup
Heat the oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and fragrant (about 5 minutes).
Step 3: Add the Cream Cheese
Remove the soup from the heat then whisk in the cream cheese. For a completely smooth soup, use a handheld blender to puree the mixture (or carefully puree in a countertop blender).
Step 4: Add the Toppings and Serve
Pop the popcorn and lightly coat with EVOO, salt, and pepper. Spoon the soup into bowls and top with parmesan crisps and popcorn.
you can make this with fresh pumpkin too!
You can make this easy pumpkin soup with fresh pumpkins! You’ll need 2 sugar pumpkins. Chop the tops off the pumpkins, cut them in half lengthwise, and scoop out the seeds/stringy bits with a spoon.
Rub a touch of olive oil on the inside of each, then place face down on a baking sheet and roast for about 1 hour at 350°F (175° C), until fork tender. Scoop out the flesh and blend until smooth, then use it in place of the canned pumpkin in this recipe. Want more details? Check out how to make pumpkin puree.
try these pumpkin recipes next
Easy Pumpkin Soup with Parmesan Popcorn Crunch
Ingredients
Easy Pumpkin Soup
- 1 Tbsp olive oil, 15 mL
- 1 cup finely chopped yellow onion, about 1 onion
- 2 cloves garlic, minced
- 2 15-oz cans pumpkin puree, 4 cups, 850 g
- 3 cups vegetable broth, 720 mL
- 1 Tbsp fresh thyme leaves
- 1 tsp salt
- ½ tsp ground black pepper
- ½ tsp smoked paprika
- ¼ cup cream cheese, about 2 oz, 50 g
Parmesan and Popcorn Toppings
- ½ cup shredded parmesan cheese, 60 g
- 4 cups popped popcorn
- Popcorn seasoning: EVOO, salt, pepper
Instructions
- Parmesan Crisps: Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper and form heaping tablespoon-sized mounds of grated parmesan on the sheet. Flatten each mound slightly, then bake for 6 to 8 minutes, or until golden brown. Let cool on the baking sheet until crispy.
- Pumpkin Soup: Heat oil in a large pot over medium heat. Add onion and garlic, sautéing until soft and fragrant, about 5 minutes. Add in the rest of the pumpkin soup ingredients except the cream cheese. Cover and bring to a gentle simmer.
- Add Cream Cheese: Remove soup from heat then whisk in the cream cheese. For a completely smooth soup, use a handheld blender to puree the mixture (or carefully puree in a countertop blender).
- Serve: Pop popcorn and lightly coat with EVOO, salt, and pepper. Spoon soup into bowls. Top with parmesan crisps and popcorn.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Thanks so much, Brandon!!
Thanks so much, Kelsey! 😀
Thanks so much, Sara!! It’s such a fun event, thanks for hosting! 😀