This hearty Loaded Pumpkin Broccoli Soup is the perfect comfort food for cool autumn days. Creamy, warming, and full of flavor, a blend of savory pumpkin, tender broccoli, and melted cheese. It's quick to make, satisfying, and adds color to any bowl.
Heat butter in a large pot and sauté both until translucent and fragrant.
Stir in the flour and sauté for 1–2 minutes, stirring constantly, until a light roux forms.
Prepare creamy soup
Slowly pour in the vegetable broth, whisking vigorously until no lumps are visible.
Stir in the plant-based cream and slightly reduce the heat.
Once the liquid thickens slightly, add the pumpkin.
Cook vegetables
Simmer the soup for about 8 minutes until the pumpkin is tender.
Then stir in the cheese until melted and everything has combined into a creamy base.
Add the broccoli and cook for another 5 minutes until it's al dente but still vibrant green.
Season & refine
Season with salt, pepper, and paprika.
Puree briefly if desired (for an extra creamy consistency) or leave as is if you prefer small pieces.
Serve
Ladle the soup into bowls.
Top with chili flakes and serve with a slice of toasted bread.
Optional: A squeeze of lemon juice or a dollop of plant-based crème fraîche adds freshness.
Notes
Tip: The soup can be prepared in advance and keeps in the refrigerator for up to 3 days. When reheating, simply add a little water or broth if it has become too thick.
Nutrition
Nutrition Facts
Pumpkin Broccoli Soup
Amount per Serving
Calories
142
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Cholesterol
0.4
mg
0
%
Sodium
575
mg
25
%
Potassium
839
mg
24
%
Carbohydrates
27
g
9
%
Fiber
5
g
21
%
Sugar
7
g
8
%
Protein
5
g
10
%
Vitamin A
2731
IU
55
%
Vitamin C
88
mg
107
%
Calcium
99
mg
10
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
