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Home Eat Dinners Soups

Pumpkin Soup with Parmesan Popcorn Crunch

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By: Sarah BondUpdated: Oct 29, 2021 6 Comments

This post contains affiliate links.

This easy pumpkin soup is topped with parmesan crisps and lightly salted popcorn, transforming simple soup into a fun and memorable dinner for holiday get-togethers.

A white bowl filled with pumpkin soup and topped with parmesan crisps, popcorn, and spices

When I was living in Europe, each trip back to the states would gift me with quality time spent with friends and family… and pumpkin puree. Lots of pumpkin puree. One one trip in particular, said puree pushed me 2 lbs over the suitcase weight limit. The gate agent must have seen the desperation in my eyes (desperation to not toss out my cans of Libby’s pumpkin), as she helped me pick out the heaviest things to cram into my carry-on, bringing my delicious treasure trove of a suitcase to an even 50.0 lbs.

So obviously I had to make sure that whatever I used my beloved cans of pumpkin on was not only foolproof, but really really good. The recipe I discovered was this easy pumpkin soup!

But you can probably tell by now that this isn’t just any soup. This is popcorn soup. Crispy parmesan soup. Soup that knows no limits and doesn’t take no for an answer. Soup that makes dinner fun again. So in the name of throwing together ingredients that shouldn’t technically go together (see also Coffee Tofu, Beer Pancakes, Banana Curry), I bring to you this Easy Pumpkin Soup with Parmesan Popcorn Crunch!

Two white bowls filled with pumpkin soup with parmesan popcorn crunch surrounded by ingredients

Ingredients in parmesan pumpkin soup

To make this soup, we’re using a pumpkin base with puree, veggie broth, and cream cheese, followed by the crunchy toppings!

Pumpkin Soup

  • Olive Oil: Kick things off with 1 tablespoon of olive oil for sautéing the onion and garlic.
  • Yellow Onion: From there, use 1 cup of finely chopped yellow onion (about 1 whole onion).
  • Garlic: Use 2 cloves of minced garlic for delish flavor.
  • Pumpkin Puree: Now comes the best part — the pumpkin puree. Use 2 15-oz cans (about 4 cups).
  • Vegetable Broth: To thin out the soup, use 3 cups of veggie broth.
  • Seasonings: Add flavor with 1 tablespoons of fresh thyme leaves, 1 teaspoon of salt, and ½ teaspoon each of black pepper and smoked paprika.
  • Cream Cheese: Last but not least, ¼ cup of cream cheese adds silky creaminess.

Parmesan and Popcorn Toppings

  • Parmesan Cheese: Start the crunchy toppings with ½ cup of shredded parmesan!
  • Popcorn: Use 4 delish cups of popped popcorn.
  • Popcorn Seasoning: Finish things off with EVOO, salt, and pepper!
A white bowl filled with pumpkin soup with parmesan popcorn crunch

How to make This pumpkin soup

Step 1: Make the parmesan crisps
Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper and form heaping tablespoon-sized mounds of grated parmesan on the sheet. Flatten each mound slightly, then bake for 6 to 8 minutes, or until golden brown. Let cool on the baking sheet until crispy.

Step 2: Prepare the soup
Heat the oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and fragrant (about 5 minutes).

A pan filled with white onion, olive oil, and garlic

Add the rest of the pumpkin soup ingredients except the cream cheese. Cover and bring to a gentle simmer.

A pan filled with pumpkin puree, sautéed onion, salt, pepper, thyme, and smoked paprika

Step 3: Add the cream cheese
Remove the soup from the heat then whisk in the cream cheese. For a completely smooth soup, use a handheld blender to puree the mixture (or carefully puree in a countertop blender). 

Step 4: Add toppings and serve
Pop the popcorn and lightly coat with EVOO, salt, and pepper. Spoon the soup into bowls and top with parmesan crisps and popcorn.

How to make pumpkin soup with fresh pumpkins

You can make this easy pumpkin soup with fresh pumpkins! You’ll need 2 sugar pumpkins. Chop the tops off the pumpkins, cut them in half lengthwise, and scoop out the seeds/stringy bits with a spoon.

Rub a touch of olive oil on the inside of each then place face down on a baking sheet and roast for about 1 hour at 350° degrees F (175° C), until fork tender. Scoop out the flesh and blend until smooth, then use it in place of the canned pumpkin in this recipe.

A white bowl filled with pumpkin soup and topped with parmesan crisps, popcorn, and spices

Try these pumpkin recipes next

You can’t go through the autumn season without exhausting every possible pumpkin recipe out there! Well, I guess you can, but I personally cannot. If you’re like me, you’ll want to try these recipes next!

  • Spiced Pumpkin Oatmeal
  • Healthy Pumpkin Smoothie
  • Pumpkin Soup With Smoky Roasted Chickpeas
  • Pumpkin Spiced Kombucha
  • Creamy Pumpkin Pasta

Easy Pumpkin Soup with Parmesan Popcorn Crunch

No ratings yet
Prep: 10 minutes
Cook: 15 minutes
Total: 20 minutes
Author: Sarah Bond
Calories: 282kcal
Servings: 4 servings
Print Rate
This easy pumpkin soup is topped with parmesan crisps and lightly salted popcorn, transforming simple soup into a fun and memorable dinner for holiday get-togethers.

Ingredients

Easy Pumpkin Soup

  • 1 Tbsp olive oil 15 mL
  • 1 cup finely chopped yellow onion about 1 onion
  • 2 cloves garlic minced
  • 2 15-oz cans pumpkin puree 4 cups, 850 g
  • 3 cups vegetable broth 720 mL
  • 1 Tbsp fresh thyme leaves
  • 1 tsp salt
  • ½ tsp ground black pepper
  • ½ tsp smoked paprika
  • ¼ cup cream cheese about 2 oz, 50 g

Parmesan and Popcorn Toppings

  • ½ cup shredded parmesan cheese 60 g
  • 4 cups popped popcorn
  • Popcorn seasoning: EVOO, salt, pepper

Instructions 

  • Parmesan Crisps: Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper and form heaping tablespoon-sized mounds of grated parmesan on the sheet. Flatten each mound slightly, then bake for 6 to 8 minutes, or until golden brown. Let cool on the baking sheet until crispy.
  • Pumpkin Soup: Heat oil in a large pot over medium heat. Add onion and garlic, sautéing until soft and fragrant, about 5 minutes. Add in the rest of the pumpkin soup ingredients except the cream cheese. Cover and bring to a gentle simmer.
  • Add Cream Cheese: Remove soup from heat then whisk in the cream cheese. For a completely smooth soup, use a handheld blender to puree the mixture (or carefully puree in a countertop blender). 
  • Serve: Pop popcorn and lightly coat with EVOO, salt, and pepper. Spoon soup into bowls. Top with parmesan crisps and popcorn.

Nutrition Information

Serving: 1serving Calories: 282kcal (14%) Carbohydrates: 31.3g (10%) Protein: 12.8g (26%) Fat: 13.5g (21%) Saturated Fat: 6.2g (39%) Cholesterol: 23mg (8%) Sodium: 1381mg (60%) Potassium: 774mg (22%) Fiber: 9.3g (39%) Sugar: 9.9g (11%) Calcium: 232mg (23%) Iron: 5mg (28%)
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  1. Brandon @ Kitchen Konfidence says

    Posted on 10/15 at 11:12 pm

    Yum, this is soup is so fun and vibrant! Love that crispy, crunchy topping. Happy Pumpkin Day!!

    Reply
    • Sarah says

      Posted on 10/17 at 5:37 pm

      Thanks so much, Brandon!!

  2. Kelsey @ Appeasing a Food Geek says

    Posted on 10/16 at 12:14 pm

    That crisp parm topping! And the popcorn, so interesting! Love this idea šŸ™‚ And Happy Pumpkin day! xo

    Reply
    • Sarah says

      Posted on 10/17 at 5:39 pm

      Thanks so much, Kelsey! šŸ˜€

  3. Sara @ Cake Over Steak says

    Posted on 10/25 at 8:57 pm

    I never would have thought to put popcorn on a soup but that is so fun! Such a great addition the VPP. Thank you! xoxo

    Reply
    • Sarah says

      Posted on 10/26 at 11:08 am

      Thanks so much, Sara!! It’s such a fun event, thanks for hosting! šŸ˜€

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