Creamy Pumpkin Pistachio Soup: Creamy, dreamy, cheesy perfection.

The Story of My Orange Soup

I first made this soup on a very rainy afternoon. My kitchen window was all fogged up. I wanted something warm and happy to eat.

I had a can of pumpkin and some pistachios left from baking. I thought, why not put them together? I still laugh at that crazy idea. It turned into something wonderful.

Why This Soup is Good For You

This soup is like a cozy hug for your body. The pumpkin is full of good things that help you see in the dark. Really!

The turmeric is a bright yellow spice. It helps if your knees feel achy after playing. Food should make you feel strong and happy. That is why this matters.

Let’s Talk About the Flavor

This soup is creamy and a little bit nutty. The nutmeg makes it taste like the holidays. Doesn’t that smell amazing?

Fun fact: The cardamom in this soup is a spice from a seed pod. It adds a little bit of a sweet, flowery taste. I love how all the flavors dance together in your mouth.

What is your favorite cozy soup? Is it creamy or brothy? Tell me about it.

A Little Tip From My Kitchen

Be careful when you blend the hot soup. I once got too excited and splashed some on my arm. Ouch! Now I always put a towel over the blender lid.

This is a good lesson for cooking and for life. It is okay to go slow. Taking your time keeps you safe. That is why this matters.

Do you have a cooking mistake that taught you something? I would love to hear your story.

Making It Just For You

The best part is making the soup your own. You can add more broth if you like it thinner. You can skip the sour cream if you want.

I love the crunch from the extra pistachios on top. It is a nice surprise in every spoonful. What would you put on top of your soup?

Ingredients:

Ingredient	Amount	Notes
Russet potatoes	2	washed and peeled
Yellow onion	1 small	diced
Garlic	3-4 cloves	minced
Unsalted butter	3 Tbsp.
Unsalted shelled pistachios	1/3 cup
Chicken broth (or vegetable broth)	6 cups	divided
100% pumpkin puree	1, 15 oz. can
Nutmeg	1 tsp.
Cardamom	1/2 tsp.
Turmeric	1/2 tsp.
Paprika	pinch
Salt and pepper		to taste
Sour cream	1/4 cup	optional
Parsley		for garnish (or green onions)
Pistachios		additional, for garnish

A Bowl of Cozy Autumn Sunshine

Hello, my dear. Come sit with me for a moment. The air is getting crisp, isn’t it? This is my favorite time for soup. This pumpkin pistachio soup is like a warm hug. It is creamy and a little bit nutty. I love the cheerful orange color. It just makes me feel happy.

Making it is a simple, soothing process. We will use the blender for a wonderfully smooth texture. (A hard-learned tip: always be careful with the blender lid when the soup is hot. It can pop right off and make a mess!) Let’s get our pot ready. Are you excited to fill the kitchen with a wonderful smell?

Step 1: Cook the Potatoes

First, we cook the potatoes. Peel and cube them, then boil them in the broth. They are done when a fork slides in easily. Don’t pour that broth away. We will use it later. It is full of potato-y goodness.

Step 2: Cook the Onions and Garlic

Now, let’s cook the onions and garlic. Melt the butter in a pan. Ah, that sizzle is the best sound. Cook them until they are soft and smell amazing. This simple step adds so much flavor. I still laugh at how my cat wakes up from a nap when he smells this.

Step 3: Blend the Ingredients

Time for the magic. Blend the pistachios first until they are like dust. Then add the potatoes, onions, and all the other ingredients. Blend it all until it is perfectly smooth. Be patient, it will be very thick. See how the color changes? It looks like autumn in a bowl.

Step 4: Finish the Soup

Pour everything back into the big pot. Now we thin it out. Add the reserved broth, a little at a time. Stir until it is just right for you. Finally, stir in the sour cream for extra creaminess. Do you prefer your soup super thick or a little thinner? Share below!

Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4-6 servings
Category: Lunch, Soup

Make It Your Own

This soup is a wonderful friend. It loves to be dressed up in different ways. You can change its personality with just one new ingredient. Here are a few of my favorite twists to try on a cozy weekend.

The Green Goddess

Stir in a big handful of fresh spinach before you blend it. The soup will turn a beautiful, deep green.

The Sweet & Smoky

Add a tiny drizzle of maple syrup and a pinch of smoked paprika. It tastes like a bonfire in the best way.

The Coconut Dream

Use coconut milk instead of the sour cream. It makes the soup taste tropical and rich. Which one would you try first? Comment below!

The Perfect Cozy Setup

Now, how shall we serve our masterpiece? A good bowl of soup deserves good company. I love to toast some thick, crusty bread for dipping. A simple green salad on the side is perfect, too. For garnish, those extra crushed pistachios add a lovely little crunch.

What to drink? For a grown-up treat, a glass of chilled apple cider pairs wonderfully. For everyone, a mug of warm spiced chai tea is just the thing. It completes the cozy feeling. Which would you choose tonight?

Keeping Your Cozy Soup Perfect

This soup is a wonderful make-ahead meal. Let it cool completely before storing. It will keep in your fridge for about four days. You can also freeze it for up to three months. I use old yogurt containers for freezing.

I once put hot soup right in the fridge. The whole container warped! Now I let it sit on the counter first. When reheating, add a splash of broth or water. This brings back its creamy texture. Stir it gently on the stove over medium heat.

Batch cooking this soup saves busy weeknights. Making a double batch takes little extra time. You will thank yourself later on a cold evening. This matters because a good meal should bring comfort, not stress. Have you ever tried storing it this way? Share below!

Simple Fixes for Soup Troubles

Is your soup too thick? Do not worry. This happens to everyone. Just stir in more broth, a little at a time. You are in control of how thick it is.

I remember when my soup tasted a bit bland. The secret is enough salt. Salt makes all the other flavors wake up. Always taste your soup at the end. Then add more salt and pepper if it needs it.

Be careful when blending hot soup. Your blender can create a lot of steam. I always hold the lid down with a towel. This keeps everything safe and clean. Getting the texture right builds your cooking confidence. Which of these problems have you run into before?

Your Soup Questions, Answered

Q: Is this soup gluten-free? A: Yes, if you use a gluten-free broth. Always check the label on your broth carton.

Q: Can I make it ahead? A: Absolutely. Its flavor gets even better the next day.

Q: What can I use instead of sour cream? A: Plain yogurt works just as well. It gives the same creamy tang.

Q: Can I double the recipe? A: Of course. Your stockpot might just be very full.

Q: Is the nutmeg important? A: It gives a warm, cozy flavor. But you can use a pinch of cinnamon instead. Which tip will you try first?

Share Your Kitchen Creations

I hope this soup warms your kitchen and your heart. It is one of my favorite autumn traditions. Cooking for others is a way to show you care.

I would love to see your beautiful bowls of soup. Your photos always make my day. Have you tried this recipe? Tag us on Pinterest! Let’s fill the internet with cozy food. Thank you for cooking with me today.

Happy cooking! —Chloe Hartwell.