pumpkin broccoli cheddar soup in a sourdough bread bowl
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Pumpkin Broccoli Cheddar Soup

Creamy, cheesy, and better than any restaurant, this Pumpkin Broccoli Cheddar Soup is hiding a fall veggie addition that you and your family are going to love! Made in one pot in less than an hour, you can be on your way to comfort food any night of the week.
Course Soup
Cuisine American
Keyword broccoli cheddar soup, broccoli cheese soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 479kcal
Author Erica

Ingredients

  • 6 tablespoons unsalted butter divided
  • 1 cup onion diced
  • 1 stalk celery chopped
  • 2 cloves garlic minced
  • 1 teaspoon kosher salt plus more to taste
  • ½ teaspoon nutmeg
  • Pinch ground cloves
  • Pinch cayenne pepper
  • Ground black pepper to taste
  • ¼ cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups heavy cream or half & half
  • 15 ounces pumpkin puree fresh or canned
  • 1 pound coarsely chopped broccoli florets 1 head
  • 1 cup shredded carrots
  • 8 ounces Cabot cheddar cheese hand-shredded
  • ¼ cup pepitas toasted

Instructions

  • Melt 2 tablespoons butter in a Dutch oven over medium heat. Saute onion and celery about 5 minutes, until softened. Add garlic, salt, nutmeg, cloves, and peppers and stir, cooking an additional 1 minute.
  • Add remaining butter and melt. Once melted, add flour and cook 2-3 minutes, whisking constantly, until thickened.
  • Gradually stir in chicken broth, whisking constantly. Gradually whisk in cream and pumpkin puree, reduce heat to medium-low, and simmer for 5 minutes, stirring occasionally.
  • Add broccoli and carrots to pot and simmer until vegetables are crisp-tender, 15-20 minutes. Stir occasionally. Taste and season with salt and pepper, as desired.
  • If you would like a smoother soup, you can choose to use an immersion blender at this point to break up some of the vegetables.
  • Remove soup from heat and stir in cheese until melted. Taste and season if needed. Ladle into bowls or bread bowls, sprinkle with pepitas and additional shredded cheese and serve.

Nutrition

Calories: 479kcal | Carbohydrates: 17g | Protein: 12g | Fat: 42g | Saturated Fat: 25g | Cholesterol: 134mg | Sodium: 956mg | Potassium: 538mg | Fiber: 4g | Sugar: 5g | Vitamin A: 12253IU | Vitamin C: 64mg | Calcium: 304mg | Iron: 2mg