Pumpkin soup is perfect for the fall season! This recipe has been a family favorite in my house for several years. It’s simple, savory, and healthy comfort food for weeknight dinners. Great to keep warm in a crockpot to share with friends or take to potlucks.


1 tbsp extra-virgin olive oil

2 tbsp butter

2 sticks celery, finely diced

1 medium onion, finely diced

3 tbsp flour

2 tsp poultry seasoning, or more to taste*

2 tsp hot sauce

6 cups chicken stock (more if you prefer thinner soup)

1 (28 oz) can pumpkin puree

½ cup heavy cream

*I use 1 tsp. McCormick Montreal Chicken Seasoning + 2 tsp Trader Joe’s Italian style Soffritto Seasoning Blend


1 crisp apple, finely diced (I use Pink Lady or Honeycrisp)

¼ cup red onion, diced

2 tbsp lemon juice

½ cup dried sweetened cranberries

1 tsp chili powder

2 tsp honey

½ tsp ground cinnamon


  1. Heat a soup pot over medium-to medium high heat. Add oil and butter until melted. Add celery and onion; sprinkle with the Chicken Montreal and Soffritto seasoning and cook 6-7 minutes, until tender. Stir in flour and hot sauce until combined.


  1. Whisk in chicken stock and bring liquid just to a boil. Whisk in pumpkin (large spoonfuls at a time) to incorporate it into the broth. Simmer for 10 minutes to thicken; add in cream. Reduce heat to low and keep warm until ready to serve.


  1. While soup cooks, prepare the relish by combining all the ingredients. To serve, ladle soup into a shallow bowl and top with a few spoonfuls of relish. Enjoy!