Looking for a quick and easy Autumn dinner idea? Try this pumpkin broccoli cheddar soup. It's a cheesy, creamy, and ultra-comforting weeknight dinner that your family will surely love.

I used pumpkin and cheese in my pumpkin sage mac and cheese and it was a huge hit. So, I decided to experiment with this cheese + pumpkin combination in other recipes. This soup is easy to make and tastes just like the most delicious broccoli cheddar soup. The pumpkin flavor is not very noticeable, it's a great way to add some nutrients to your weeknight dinner and use up any canned pumpkin you have.

That said, I think this soup is a great way to use up the leftover canned pumpkin from your Autumn pumpkin recipes like the banana pumpkin chocolate chip muffins, maple pumpkin steel cut oat muffins, or maple pumpkin coffee creamer.

Table of Contents

Ingredients:

Bone broth: We use our ultra healing dandelion root-infused bone broth. You can use any bone broth or chicken stock.
Garlic: Garlic is anti-bacterial and anti-inflammatory properties. I used 8 cloves of garlic in this soup.
Mirepoix: Otherwise known as onion, celery, and carrot, cooked together in a little butter for flavor.
Bell pepper: Great source of flavor, fiber, and vitamin A, which will help support your immunne system.
Broccoli: Fresh or frozen is fine here!
Canned pumpkin: Great source of fiber, and vitamin A, vitamin E, iron, and folate, all of which will help support your immunne system.
Fresh herbs: Herbs like rosemary, thyme and sage add additional healing benefits and flavor in this recipe.
Heavy cream: To make this soup extra rich and creamy!
All purpose flour: To help thicken the broth.
Canned pumpkin: Great source of flavor, fiber, and vitamin A, which will help support your immunne system.

1 tablespoon olive oil
2 tablespoons butter
8 cloves of garlic, minced
1 onion, diced
2 large carrots, chopped
2 celery stalks, chopped
1 bell pepper
1 cup canned pumpkin
2 cups cheddar cheese, shredded
4 cups broccoli florets
6 cups healing bone broth
1 cup heavy cream
½ cup all purpose flour
1 tablespoon onion powder
1 teaspoon freshly chopped herbs
½ teaspoon salt
Freshly ground black pepper

Instructions

If you live in a part of the world where cream is sold fresh, remove cream from the refrigerator and let it come to room temperature, or slightly heat it. Adding cold cream to your hot broth will cause it to curdle.
Place a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, cook for a minute.
Next, add in two tablespoons of butter, onions, carrots, celery, and your bell pepper.
Add onion powder, salt and pepper
Add in your broth and bring soup to a boil.
Reduce temperature to low and let it simmer for 10 minutes
Add in your pumpkin and cheddar cheese, let it melt, still on low, covered.
After cheese in melted, add in your heavy cream.
Add in your fresh herbs.
Add a cover to pot and continue to let the soup simmer for twenty minutes.
Serve hot topped with some fresh herbs and pepitas.

Serving and storage:

Serve soup hot with some fresh herbs and pepitas, and ideally a slice of sourdough! Keep in the refrigerator for up to one week.

Freeze this soup for up to six months in an airtight container, or freezer bag, for easy storage.

Saftey:

Don't put a large pot of hot soup directly into your refrigerator. According to the United States Department of Agriculture, it would take an 8-inch stock pot of steaming chicken soup a long time to cool to a safe temperature in your refrigerator. To be safe:

To speed cooling, transfer soup to shallow containers, making sure soup is no more than TWO inches deep. Refrigerate promptly.
Soup can also be chilled in an ice or cold water bath before refrigerating.
You can place loosely covered foods in the refrigerator while still warm; cover when food is completely cooled.
When serving soup a second time, reheat it until it's steaming hot throughout, at least 165 °F.