Creamy Pumpkin Soup with Blue Cheese Sauce Recipe

Introduction

This creamy pumpkin soup is a comforting blend of sweet pumpkin and a savory blue cheese béchamel sauce that adds an unexpected twist. Perfect for cozy evenings or special occasions, it brings warmth and elegance to the table.

Ingredients

• 4 cups pumpkin puree (homemade or canned)
• 4 cups vegetable or chicken broth
• 1 small onion, finely chopped
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 4 ounces Cambozola Black Label or other soft blue cheese, crumbled
• Salt and freshly ground black pepper, to taste
• Optional: pumpkin gnocchi, cooked and crispy for topping

Instructions

1. Step 1: In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Step 2: Stir in the flour and cook for 1-2 minutes, whisking constantly to form a roux without browning.
3. Step 3: Gradually whisk in the milk, continuing to stir until the mixture thickens into a smooth béchamel sauce.
4. Step 4: Add the crumbled blue cheese to the béchamel and stir until melted and fully incorporated. Remove from heat.
5. Step 5: In a separate pot, combine the pumpkin puree and broth. Heat gently until warmed through, stirring occasionally.
6. Step 6: Slowly stir the blue cheese béchamel into the pumpkin mixture until well combined. Season with salt and pepper to taste.
7. Step 7: Simmer the soup on low heat for 10 minutes to meld the flavors, stirring occasionally to prevent sticking.
8. Step 8: Serve hot, optionally topped with crispy pumpkin gnocchi or your favorite garnish.

Tips & Variations

• If Cambozola is hard to find, substitute with Gorgonzola or another soft blue cheese for a similar creamy texture and flavor.
• For a smoother soup, blend the pumpkin and broth before adding the béchamel sauce.
• Add a pinch of nutmeg or smoked paprika to enhance the warming spices of the pumpkin.
• This soup pairs beautifully with crusty bread or a side green salad for a light meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently to prevent the cheese sauce from separating. Avoid boiling after reheating to maintain the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this soup?

Yes, canned pumpkin puree works perfectly and makes the recipe quick and easy without sacrificing flavor.

What if I don’t like blue cheese?

You can substitute the blue cheese with cream cheese or a mild cheddar for a less intense, creamy sauce while still enjoying the pumpkin base.

Creamy Pumpkin Soup with Blue Cheese Sauce Recipe

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4.9 from 370 reviews

This Creamy Pumpkin Soup blends the natural sweetness of pumpkin with the rich, earthy savoriness of a blue cheese béchamel sauce, creating a decadent, comforting soup perfect for holidays or cozy nights. Inspired by Dorie Greenspan’s innovative pairing, the recipe includes a luscious Cambozola Black Label blue cheese sauce and suggests a unique topping of crispy pumpkin gnocchi for an elegant twist.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

For the Pumpkin Soup

• 2 cups homemade pumpkin puree
• 4 cups vegetable or chicken broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil or butter
• Salt and freshly ground black pepper, to taste
• Optional: pinch of nutmeg or cinnamon

For the Blue Cheese Béchamel Sauce

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk, warmed
• 4 ounces Cambozola Black Label or other soft blue cheese, crumbled
• Salt and freshly ground black pepper, to taste

For the Pumpkin Gnocchi (Optional Topping)

• 1 batch homemade pumpkin gnocchi (can be frozen ahead)
• Butter or olive oil for pan-frying
• Salt, to taste

Instructions

1. Prepare the Pumpkin Soup: In a large pot, heat olive oil or butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Stir in the pumpkin puree and mix well. Pour in the broth and bring to a gentle simmer. Season with salt, pepper, and a pinch of nutmeg or cinnamon if using. Let the soup simmer gently while you make the béchamel sauce.
2. Make the Blue Cheese Béchamel Sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly so it doesn’t brown. Gradually add the warmed milk in a slow stream, whisking continuously to avoid lumps. Cook until the sauce thickens, about 5 minutes. Remove from heat and stir in the crumbled Cambozola cheese until melted and smooth. Season with salt and pepper to taste.
3. Finish the Soup: Once the pumpkin soup has simmered and flavors melded (about 15-20 minutes), taste and adjust seasonings. You can partially blend the soup with an immersion blender for a smoother texture if desired.
4. Optional – Prepare Pumpkin Gnocchi Topping: Pan-fry prepared or homemade pumpkin gnocchi in butter or olive oil over medium heat until golden and crispy on the outside and tender inside, about 3-4 minutes per side. Season lightly with salt.
5. Serve: Ladle the creamy pumpkin soup into bowls or mugs. Spoon a generous drizzle or swirl of blue cheese béchamel over the top. Garnish with the crispy pumpkin gnocchi if using. Enjoy warm as an elegant appetizer or a cozy meal.

Notes

• Use Cambozola Black Label for the best creamy blue cheese flavor, but any soft blue cheese works well.
• Homemade pumpkin puree intensifies freshness; canned pumpkin can be substituted.
• Blue cheese béchamel can be made ahead and reheated gently before serving.
• Pumpkin gnocchi adds a festive touch but is optional; store-bought gnocchi saves time.
• Adjust the thickness of the soup or sauce by varying the broth and milk amounts as desired.
• This soup pairs nicely with crusty bread and a light salad for a full meal.

Keywords: pumpkin soup, creamy pumpkin soup, blue cheese sauce, Cambozola, béchamel sauce, pumpkin gnocchi, fall soup, autumn recipe, holiday appetizer