This easy pumpkin soup uses canned pumpkin and is a total comfort soup that's healthy. It's savory from a little onion, and sweet with a little maple syrup and apple cider.
What makes this soup special is the steamed Half & Half that's whipped up until it's super-frothy, like a cappuccino, and then stirred into the soup.
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Believe it or not, cappuccino soups are popular in Prague and elsewhere in the Czech Republic. I saw them no less than three times on menus while we were there earlier this month. They were all very different from each other, and my favorite was a Pumpkin Cappuccino Soup.
We were in Brno (pronounced Berno), the historic capital of Moravia, very close to Slovakia. The restaurant was by far the most gourmet restaurant we ate in the entire trip. The kind of place that probably does celery root foam and candied saffron, and would fit right into San Francisco or NYC's inventive restaurant scene.
Is Pumpkin Healthy?
Pumpkin is high in carbs, no lie. It boasts 12 grams carbohydrates per cup of cooked pumpkin. But don't turn your nose up at this healthy vegetable.
It also provides 3 grams fiber, 2 grams protein, and zero fat.
And not all carbohydrates are the same. The glycemic index (GI) of pumpkin is 75, which is on the high side, but its glycemic load (GL) is a mere 3. This relates to the effect the carbohydrates have on your blood sugar. For more information on GI and GL, here's a good article that sums it up.
What Makes This Soup Cappuccino Style?
The milk or cream (in this case, Half & Half) is heated up, whipped to a froth, and then gently stirred into the soup. Just like your morning cappuccino.
Ingredients
- Extra virgin olive oil
- Yellow onion
- Canned pumpkin puree - be sure to get pumpkin puree, not pumpkin pie filling.
- Apple cider
- Maple syrup
- Ras-el-hanout spice - a Moroccan spice blend that can be made up of as many as 50 spices (see below for more information). If you don't have it, use pumpkin pie spice.
- Half & Half
What is Ras-el Hanout?
Ras-el-hanout is a spice everyone should have in their pantry. Think of it as a Moroccan version of pumpkin pie spice. And like pumpkin pie spice, it's a spice blend of aromatic spices.
Ginger, cardamon, cinnamon, mace and nutmeg are often included. But not always. In fact, the original versions featured as many as 50 different spices.
Legend has it that North African spice dealers would mix together the best of what they had to offer, thus creating an aromatic signature blend. It's a perfect combination with any squash, and particularly in this pumpkin soup.
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Make it Vegan
The Half & Half isn't added until the end, cappuccino style, so it's easily optional, so you can nix it altogether for a vegan version. Or use coconut milk, full fat, instead.
For best results in frothing up coconut milk, first refrigerate the can of coconut milk. The creamy part of the coconut milk will solidify. When ready to froth it, scoop out the creamy part and whip it up with an immersible blender or hand mixer.
More Ways to Do Pumpkin
If you're interested in more pumpkin eats and treats, you might want to check out these Pumpkin-Apple Sauce Muffins. They totally melt in your mouth!
And pumpkin puree is perfect for adding to bean soups like this Black Bean Chili for the Instant Pot. (Note-you don't need an Instant Pot to make it!)
Or if you're interested in a cake-like cookie - make these Pumpkin-Coconut Cookies, topped with a Cream Cheese Frosting.
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Creamy Spiced Pumpkin Soup - Cappuccino Style (Recipe)
Equipment
- Chef's knife
- Dutch oven or other heavy-bottomed pot
- Immersion blender
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup yellow onion slices, or coarsely chopped
- 2 15-ounce cans pumpkin puree or when measured, 3 cups
- 1 cup water
- 1 cup apple cider
- 1 ½ tablespoons maple syrup
- 1 teaspoon ras el hanout spice or pumpkin pie spice
- ½ teaspoon kosher salt
- ½ cup Half & Half milk
Instructions
- Warm the olive oil in a heavy bottomed pot over medium heat, and add the onion. Cover the pot and sweat the onion until very tender, 5 - 10 minutes.
- Add the pumpkin puree and the remaining ingredients except for the Half & Half. Simmer on low for 10 minutes.
- Use an immersible blender to blend the onions into the soup, or use a large blender or food processor and puree . If you use a blender or food processor, pour the soup back into the same pot to keep warm after it's puréed.
- Heat up the Half & Half without bringing it a boil. I use the microwave oven. Pour into a small mixing bowl and beat it with an immersible blender (or hand held mixer) until it becomes super-frothy.
- Pour the soup into bowls (or large coffee cups for fun) and top with the frothy milk.
Liz
I'd love one of your gorgeous mugs full of this delicious pumpkin soup. I'll be searching for ras el hanout---so fun to try new spices. And I'm envious of all your terrific travel experiences 🙂
Jenni
Sounds like both of your recent trips were spectacular, Susan! I'm so glad you guys had such a wonderful time! I am loving this cappuccino soup idea--for pumpkin or any soup. So cool. I think it would even be a great way to serve oatmeal! Yum. =)
Ansh
What a fun way to see a new place! I am glad your trips were awesome and that you brought back a delicious pumpkin cappucino soup recipe for us. Looks so dreamy and creamy.
Jeanette | Jeanette's Healthy Living
I love the name - pumpkin cappuccino! Perfect for Halloween night!
Heather | All Roads Lead to the Kitchen
So does the cappuccino in the name come from the frothy milk finish on top then? I really thought I was going to see some coffee in the recipe. Sounds delicious! 🙂
Miss @ Miss in the Kitchen
This sounds like my kind of soup! So rich and flavorful. I love the connections we make while traveling, always so interesting!
Christin@SpicySouthernKitchen
What a beautiful soup! It's always fun to travel and get inspired to cook new things!
Laura @MotherWouldKnow
What an incredibly easy and delicious-looking soup. I happen to have ras el hanout, which I bought last year and have never used (despite all my good intentions) - this recipe could alleviate my guilt every time I see it in the spice drawer, as well as make an incredible first course for a chilly fall night's dinner.
GiGi Eats
OMG so much better than PSL! 😮
cheri
Hi Susan, love all the spices that you used in this soup.
macronutrient calculator
I love the fact that it's in a mug 😀 great concept!
Aditi
Awesomoe one. gonna try this soon, Thanks for sharing
Kayla DiMaggio
This pumpkin cappuccino soup was so delicious! I loved how cozy and warm it was!
The Wimpy Vegetarian
Thank you so much! I'm so happy you liked it!
Anaiah
This looks wonderful and such a great way to enjoy soup! I've never heard of cappuccino soups but I mean, why not? It's so much more convenient drinking it out of a mug lol!
The Wimpy Vegetarian
My husband got me hooked on drinking soup from a mug. So I guess it's a mug soup, lol!