Pumpkin, onion, chicken stock, herbs, and cream make this cozy Salem Pumpkin Soup Recipe perfect for chilly autumn nights.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
So, here’s the thing—I didn’t plan to make pumpkin soup that day. I had driven back from a quick weekend in Salem (yes, that Salem, with the cobblestone streets and witch hats everywhere). The weather was this weird mix of crisp and damp—you know when your coat smells like rain but you still feel chilly inside? Anyway, I got home, saw this slightly sad pumpkin on the porch, and thought, forget carving, let’s cook it. Funny how the best recipes sneak up on you when you’re not trying too hard, right?
The first batch wasn’t perfect—too much rosemary, if I’m being brutally honest. But my husband said it “tasted like fall” (which I think was a compliment?). Ever since then, this soup has become my unofficial October tradition.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Salem Pumpkin Soup Recipe?
Listen, not every soup is worth peeling four pounds of pumpkin for. But this one? It’s hearty without being heavy, it’s creamy without making you feel like you just ate an entire cheesecake, and it fills the whole kitchen with that cozy herby smell that makes people wander in and ask, “What’s cooking?” I swear, even my neighbor—who pretends he doesn’t like pumpkin—kept “stopping by” just as it hit the table. Coincidence? I doubt it.
Ingredient Notes:
Okay, let’s talk players on the field. Because every ingredient here has a role to play:
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Pumpkin or squash: If you’re in Salem spirit, sugar pumpkin is the way to go. But honestly? Butternut squash is less fussy and works just as well. Don’t stress if your knife skills aren’t perfect—rustic chunks taste just as good.
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Onion or leek: Depends on your mood. Onions make it homier, leeks make it feel like you’ve got your life together.
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Chicken stock: The base. If you’re vegetarian, veggie stock is fine. I’ve even cheated once with bouillon cubes—didn’t tell anyone, and no one noticed.
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Herbs (thyme, rosemary, bay leaf): Don’t skip these, they’re what give it that witch’s cauldron vibe. Too much rosemary though, and it goes from cozy to Christmas tree real quick.
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Heavy cream: I know, I know, you could “lighten it up,” but honestly? Just go with the cream. It’s worth it.
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Parsley: Fresh little sprinkle on top. Looks fancy, takes two seconds.
How To Make Salem Pumpkin Soup?
Here’s where I’ll be straight with you—it looks like a lot, but once the chopping’s done, the soup practically cooks itself.
Step 1: Chop everything.
Peel and cube your pumpkin, chop that onion (or leek). This is the messy bit, and yes, your counter will look like a pumpkin massacre. Lean into it.
Step 2: Toss it all in.
Pumpkin, onion, stock, thyme, rosemary, bay leaf—into the pot they go. Salt and pepper too. Give it a stir and already the smell feels like October.
Step 3: Simmer and wait.
Bring it to a boil, then let it simmer away. About 50 minutes later, your pumpkin should be soft enough to fall apart if you poke it with a spoon. That’s the sweet spot.
Step 4: Cream it up.
Add the heavy cream. Stir. Taste. Adjust salt and pepper. Don’t overthink it—if it tastes good to you, it’s good soup.
Step 5: Serve.
Ladle into bowls, sprinkle parsley, and if you’ve got crusty bread lying around, please dunk it.
Storage Options:
Leftovers? Oh yes. They’re even better the next day. Keep the soup in the fridge for 3–4 days. Reheat gently (don’t boil it to death), and if it gets too thick, a splash of stock fixes it. Freezing works too, though the cream sometimes separates. It’s not Instagram-pretty after thawing, but whisk it and it’s still delicious.
Variations and Substitutions:
Honestly, this recipe is forgiving. Think of it more like a suggestion than a contract.
Want To Save This Recipe?
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Swap chicken stock for veggie stock if you’re keeping it vegetarian.
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Coconut milk works instead of cream for a dairy-free twist.
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Add a pinch of nutmeg or cinnamon if you like pumpkin pie vibes in your soup.
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Toss in roasted garlic for a little extra depth—because when has garlic not been a good idea?
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Want more protein? Shredded chicken stirred in at the end does the trick.
What to Serve with Salem Pumpkin Soup?
This soup doesn’t need a big stage partner, but it sure shines with a little company.
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Crusty bread—because dunking is non-negotiable.
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A fresh green salad—balances out the creaminess.
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Grilled cheese—because when has soup + sandwich ever failed us?
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Roast chicken—if you’re going full comfort food spread.
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For wine lovers: chardonnay if you like buttery, pinot noir if you want something lighter.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely. In fact, I think it tastes better the next day.
Do I have to use fresh pumpkin?
Nope. Pre-cut squash works, and yes, even canned pumpkin can work in a pinch (just adjust the liquid).
What if I hate rosemary?
Skip it. Use sage or just stick with thyme. No one will call the soup police.
And that’s my Salem Pumpkin Soup Recipe—messy counter, cozy smell, scarf-season vibes and all. I still make it every fall, usually when the leaves start crunching underfoot and the neighbor puts up Halloween decorations way too early.
So… are you team smooth and creamy, or do you like your pumpkin soup a little chunky and rustic?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Salem Pumpkin Soup Recipe
Ingredients
- 4 pounds pumpkin or squash peeled, seeded, and cut into 1-inch pieces
- 1 large onion or leek roughly chopped
- 5 cups chicken stock
- ½ teaspoon dried thyme
- ½ teaspoon fresh rosemary finely chopped
- 1 bay leaf
- 1 cup heavy cream
- 1 tablespoon fresh parsley chopped, for garnish
- Kosher salt and freshly ground black pepper to taste
Instructions
Prepare the vegetables.
- Peel, seed, and cube the pumpkin or squash into 1-inch pieces. Roughly chop the onion or leek.
Combine ingredients in a pot.
- In a large soup pot, place the pumpkin, onion (or leek), chicken stock, thyme, rosemary, and bay leaf. Season with salt and pepper.
Cook the soup.
- Bring the mixture to a boil over medium-high heat. Reduce to a simmer and cook uncovered for approximately 50 minutes, or until the pumpkin is very soft and begins to fall apart.
Incorporate the cream.
- Stir in the heavy cream, blending thoroughly with the softened vegetables and stock. Remove the pot from heat.
Season and serve.
- Adjust seasoning with additional salt and pepper if necessary. Ladle the soup into bowls, garnish with fresh parsley, and serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
