Pumpkin Soup with Walnut Crispies is the kind of recipe that wraps you in a cozy hug with every spoonful. It’s creamy and silky, spiced just right, and finished with a crown of sweet, toasty walnuts that truly set it apart. Whether you’re looking for an autumnal centerpiece or a quick weeknight comfort meal, this vegetarian soup brings together the earthy richness of pumpkin, the warmth of spices, and the irresistible crunch of walnut crispies for a bowl that feels both indulgent and nourishing. Trust me, you’ll want to make it again and again.

Pumpkin Soup with Walnut Crispies Recipe - Recipe Image

Ingredients You’ll Need

What I love most about these ingredients is their simplicity and synergy. Each one plays a starring role, whether it’s in building flavor, lending creamy texture, or delivering a pop of color and crunch to your Pumpkin Soup with Walnut Crispies.

Olive oil: Adds smoothness and helps soften veggies while infusing a subtle, grassy undertone.
Unsalted butter: Melts beautifully with the oil to coax out sweetness from the onion and garlic.
Onion (1 medium, chopped): A crucial base for flavor, the onions melt into the soup for sweetness and depth.
Garlic (2 cloves, minced): Gives the soup a vibrant savory note; fresh garlic always makes a difference.
Fresh thyme leaves (1 teaspoon): These add a floral and earthy scent that pairs so well with pumpkin.
Pumpkin puree (4 cups): The star of the show; canned or homemade both work—just make sure it’s 100% pumpkin!
Vegetable broth (4 cups): Provides a flavorful foundation and keeps the soup vegetarian-friendly.
Heavy cream (1/2 cup): Swirled in for a luscious texture and a touch of richness.
Ground nutmeg (1/4 teaspoon): Just a pinch adds warmth and a classic hint of fall spice.
Salt and black pepper: Essential for balancing flavors and bringing everything to life.
Chopped walnuts (1/2 cup): When toasted and caramelized, they add a crave-worthy crunch as walnut crispies.
Maple syrup (1 tablespoon): Binds with walnuts for sweetness and a whisper of maple goodness.
Smoked paprika (1/2 teaspoon): Introduces a gentle smokiness to the walnut crispies for irresistible depth.
Fresh parsley (1 tablespoon, chopped): Adds a final pop of vibrant color and fresh flavor to your bowl.

How to Make Pumpkin Soup with Walnut Crispies

Step 1: Prep the Aromatics

Begin by heating olive oil and butter together in a large pot over medium heat. The oil keeps the butter from burning and the two together create a rich base for softening the onion. Once the butter melts, toss in your chopped onion. Cook for about five to six minutes, stirring occasionally, until it turns soft, sweet, and translucent—the foundation for an ultra-flavorful Pumpkin Soup with Walnut Crispies.

Step 2: Sauté the Garlic and Thyme

Add the minced garlic and fresh thyme right into the golden onions. Let them cook for just about a minute, stirring constantly. You want to bloom their flavors and aromas without scorching the garlic. Your kitchen will smell incredible, and these ingredients will layer extra fragrance and flavor throughout the soup.

Step 3: Add Pumpkin and Broth

Stir in your pumpkin puree and pour in the vegetable broth. Give everything a good mix so it’s smooth and combined. Bring the mixture up to a gentle boil, then immediately reduce the heat and let it simmer. Letting it bubble away for 15 to 20 minutes gives the flavors time to meld and the broth to develop its body.

Step 4: Blend for Creaminess

Now it’s time to create that dreamy, velvety texture. Use an immersion blender right in the pot to puree everything until smooth. If you don’t have one, ladle the soup into a blender in batches (be careful with the hot steam!). This step guarantees that your Pumpkin Soup with Walnut Crispies is restaurant-level silky.

Step 5: Finish with Cream and Spice

Turn the heat down to low and stir in the heavy cream and ground nutmeg. These two transform the soup, making it extra rich with an irresistible depth. Taste and add salt and black pepper until everything sings. This is when you’ll see just how irresistible and inviting your soup has become.

Step 6: Make the Walnut Crispies

While the soup simmers, make your walnut crispies. Toast the chopped walnuts in a dry skillet over medium heat for two to three minutes—they’ll start to smell fragrant and turn golden. Drizzle in the maple syrup and toss with the smoked paprika, stirring constantly as the nuts caramelize and become a little sticky. Pour out onto parchment paper and let them cool. These walnut crispies add crunch, sweetness, and a hint of smokiness—making Pumpkin Soup with Walnut Crispies truly unforgettable.

Step 7: Serve and Enjoy

Ladle the hot soup into bowls and top each with a generous handful of your walnut crispies and a sprinkle of fresh parsley. This final flourish brings color, flavor, and crunch to every single bite. Serve it up immediately, and prepare for rave reviews.

How to Serve Pumpkin Soup with Walnut Crispies

Garnishes

Garnishing makes this already gorgeous soup extra special. Aside from the signature walnut crispies and a dusting of fresh parsley, try a swirl of heavy cream or a drizzle of good olive oil for an even richer mouthfeel. Add a crack of fresh black pepper or a pinch of smoked paprika for color contrast—presentation matters just as much as taste!

Side Dishes

Pumpkin Soup with Walnut Crispies pairs beautifully with slices of crusty bread, warm baguette, or even garlic toast. For a heartier meal, serve alongside a crisp green salad (think arugula, apple, and goat cheese) or a platter of roasted vegetables. This soup also shines as a starter for festive holiday dinners or cozy gatherings with friends.

Creative Ways to Present

Planning a dinner party? Try serving the soup in small cups or shot glasses topped with a mini spoonful of walnut crispies for a stunning autumn appetizer. For family nights, hollow out miniature pumpkins and use them as bread bowls for a fun and rustic presentation. The beauty of Pumpkin Soup with Walnut Crispies is just how easily it can be dressed up or down!

Make Ahead and Storage

Storing Leftovers

Cool leftover soup to room temperature before transferring it to an airtight container. Stored in the fridge, Pumpkin Soup with Walnut Crispies (minus the crispies, which should be stored separately in a sealed jar) keeps well for up to 4 days. This makes it a wonderful option for meal prep or make-ahead lunches.

Freezing

Good news: the soup itself freezes incredibly well! Allow it to cool fully, then pour into freezer-safe containers, leaving a little space for expansion. Freeze for up to 3 months. The walnut crispies, however, should be made fresh, as freezing can make them lose their satisfying crunch.

Reheating

To reheat, pour the desired amount into a saucepan and warm gently over medium-low heat, stirring occasionally until hot. If the soup thickens too much after chilling, add a splash of broth or water until it’s back to its creamy consistency. Always top reheated soup with freshly made or stored walnut crispies for that signature crunch.

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely! Simply roast or steam your fresh pumpkin until tender, then blend or mash it into a smooth puree. You’ll need about 4 cups, just as you would with canned. Using fresh pumpkin gives Pumpkin Soup with Walnut Crispies a naturally sweet flavor and beautiful color.

Is this soup suitable for vegans?

For a vegan version, use plant-based butter and swap the heavy cream for coconut cream or a rich oat milk. Double check that your broth is vegan. The walnut crispies section of Pumpkin Soup with Walnut Crispies is already vegan-friendly!

Can I make this nut-free?

Certainly—while the walnut crispies are a highlight, you can omit them or use roasted pumpkin seeds instead for a nut-free, equally delightful crunch. The rest of the Pumpkin Soup with Walnut Crispies recipe remains unchanged.

What’s the best way to get a silky smooth soup?

An immersion blender works wonders right in the pot and saves you washing extra dishes. If using a countertop blender, blend the soup in small batches to avoid splatters. Straining through a fine sieve afterward (optional) results in the ultimate silky Pumpkin Soup with Walnut Crispies.

Can I double the recipe?

Yes! This recipe scales up perfectly. Make a large batch for meal prep, lunchboxes, or feeding a hungry crowd. Just ensure your pot is big enough to handle all that Pumpkin Soup with Walnut Crispies goodness.

Final Thoughts

If you’re searching for a dish that’s as comforting as it is impressive, look no further than Pumpkin Soup with Walnut Crispies. Its creamy texture, soothing spices, and delightfully crisp topping promise warmth and happiness in every bite. I can’t wait for you to invite this into your kitchen and savor all the coziness it brings!

Pumpkin Soup with Walnut Crispies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 23 reviews

Author: Emma
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in the comforting flavors of fall with this creamy Pumpkin Soup topped with crunchy Walnut Crispies. This vegetarian soup is easy to make and perfect for a cozy dinner on a chilly evening.

Ingredients

Scale

Soup:

1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
4 cups pumpkin puree (canned or homemade)
4 cups vegetable broth
1/2 cup heavy cream
1/4 teaspoon ground nutmeg
Salt and black pepper, to taste

Walnut Crispies:

1/2 cup chopped walnuts
1 tablespoon maple syrup
1/2 teaspoon smoked paprika
1 tablespoon chopped fresh parsley

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Instructions

Soup: Heat olive oil and butter in a large pot over medium heat. Add onion and cook until soft. Stir in garlic and thyme. Add pumpkin puree and broth, bring to a boil, then simmer. Puree the soup until smooth. Stir in cream, nutmeg, salt, and pepper.
Walnut Crispies: Toast walnuts in a skillet, add maple syrup and paprika. Remove from heat and cool on parchment paper. Serve soup topped with walnut crispies and parsley.