Bourbon-Infused Pumpkin Soup Recipe

Most pumpkin soups are warm-ups for the season, but I love to elevate this classic with an unexpected splash of bourbon.

The smoky undertones and caramelized notes make each spoonful feel like a refined fall soirée. It’s not just comfort food; it’s a celebration of late October’s rich, earthy flavors.

As the leaves start to drift down, I crave this soup’s velvety texture and the way the spices linger in my mind.

The creaminess balances the bright burst of roasted pumpkin, while a hint of sage adds a subtle herbal lift. It’s surprisingly sophisticated for a bowl I’d normally think of as toaster oven-ready snack material.

I first added bourbon to pumpkin soup almost by accident, just a small splash while experimenting with ways to balance pumpkin’s natural sweetness. What surprised me was how mellow it became once cooked—less sharp, more rounded, and slightly smoky. After adjusting the amount and pairing it with simple aromatics, it became one of those recipes I save for nights when I want something comforting but a little different.

Recipe Origin or Trivia

Pumpkin soups have been around for generations, especially in colder climates where squash stored well through winter. Adding spirits like bourbon or brandy is a more modern technique, often used to deepen flavor and add warmth rather than noticeable alcohol bite.

Why You’ll Love This Recipe

• Warm, layered flavor: Bourbon adds depth without overpowering
• Naturally creamy: Pumpkin creates a smooth texture on its own
• Balanced sweetness: Savory notes keep it from tasting sugary
• Comforting but elevated: Familiar with a twist
• Great for make-ahead meals: Flavors improve over time
• Simple ingredients: Nothing fussy
• Seasonally perfect: Ideal for fall and winter evenings

Chef’s Pro Tips for Perfect Results

• Roast the pumpkin well: Color equals flavor
• Use bourbon sparingly: A little goes a long way
• Let the alcohol cook off: Simmer briefly after adding
• Blend thoroughly: Texture makes all the difference

Kitchen Tools You’ll Need

1. Large baking sheet: For roasting the pumpkin
2. Parchment paper: Optional, for easy cleanup
3. Large pot or Dutch oven: For simmering
4. Blender or immersion blender: To puree the soup
5. Sharp knife and cutting board: For prep

Ingredients in This Recipe

1. Pumpkin (fresh or canned): Provides body and natural sweetness
2. Olive oil or butter: Helps roast and build flavor
3. Onion: Forms the savory base
4. Garlic: Adds depth without overpowering
5. Vegetable or chicken broth: Keeps the soup smooth and balanced
6. Bourbon: Adds warmth and subtle smokiness
7. Smoked paprika: Enhances depth and richness
8. Salt: Brings all flavors together
9. Black pepper: Adds gentle heat
10. Optional cream or coconut milk: For extra richness
11. Optional maple syrup: Balances bitterness if needed

Ingredient Substitutions

• Fresh pumpkin → canned pumpkin: Use plain, unsweetened puree
• Bourbon → brandy: Similar warmth and depth
• Vegetable broth → chicken broth: Adds savory richness
• Cream → coconut milk: Keeps it dairy-free

Ingredient Spotlight

• Pumpkin: Naturally creamy and slightly sweet once cooked
• Bourbon: Adds warmth, depth, and subtle caramel notes

Bourbon-Infused Pumpkin Soup

This pumpkin soup features roasted pumpkin blended into a velvety base, enhanced with sautéed onions, garlic, and warm spices. A splash of bourbon adds depth, while the final texture is smooth and creamy with a rich, earthy flavor and a hint of herbal brightness from sage.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Soup

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• Pumpkin fresh or canned: Provides body and natural sweetness
• Olive oil or butter: Helps roast and build flavor
• Onion: Forms the savory base
• Garlic: Adds depth without overpowering
• Vegetable or chicken broth: Keeps the soup smooth and balanced
• Bourbon: Adds warmth and subtle smokiness
• Smoked paprika: Enhances depth and richness
• Salt: Brings all flavors together
• Black pepper: Adds gentle heat
• Optional cream or coconut milk: For extra richness
• Optional maple syrup: Balances bitterness if needed

Equipment

• Large baking sheet: For roasting the pumpkin
• Parchment paper: Optional, for easy cleanup
• Large pot or Dutch oven: For simmering
• Blender or immersion blender: To puree the soup
• Sharp knife and cutting board: For prep

Method

 

1. Preheat the oven, then brush the pumpkin halves with olive oil and place them cut-side down on a baking sheet. Roast until the flesh is tender and slightly caramelized, about 40 minutes.
2. Once cooled enough to handle, scoop the roasted pumpkin flesh into a blender, discarding the skins. Puree until smooth and set aside.
3. In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until it turns translucent and fragrant, about 5 minutes.
4. Add the minced garlic, cinnamon, and nutmeg to the pot. Cook for another minute, until the mixture is aromatic and the garlic begins to brown slightly.
5. Pour in half of the broth and stir to loosen any browned bits from the bottom of the pot. Then add the pumpkin puree and stir well to combine everything into a smooth mixture.
6. Bring the mixture to a gentle simmer, then stir in the bourbon. Let it cook for 10 minutes to incorporate the flavors and slightly thickening the soup.
7. Add the remaining broth and the heavy cream to the pot. Use an immersion blender or transfer to a blender to purée until completely smooth and velvety in texture.
8. Taste the soup and season with salt and pepper as needed. Return to a gentle simmer to heat through and meld the flavors.
9. Meanwhile, lightly toast the sage leaves in a dry skillet until fragrant, about 1 minute, then crumble or chop for garnish.
10. Ladle the hot soup into bowls, garnish with the crispy sage, and drizzle with a little extra cream if desired. Serve immediately for a cozy, autumn-inspired presentation.

Notes

For a richer flavor, try adding a splash more bourbon or a drizzle of maple syrup to balance the spices. Make sure to taste and adjust seasoning before serving.

You can also try out other recipes

Christmas Deviled Eggs Recipe

Roasted Fall Vegetable Soup Recipe

Make-Ahead and Storage Tips

• Refrigerate: Keeps well for up to 5 days
• Freeze: Freeze in airtight containers for up to 3 months
• Reheat gently: Stir well and add broth if needed

How to Serve This Dish

• With bread: Crusty sourdough or toast
• As a starter: Small bowls before dinner
• For lunch: Paired with a simple salad

Creative Leftover Transformations

• Pasta sauce: Toss with cooked pasta
• Grain bowls: Spoon over rice or farro
• Savory oatmeal: Stir into oats
• Sauce base: Use under roasted vegetables

Additional Tips

• Use mild bourbon: Avoid overly smoky varieties
• Season gradually: Especially with smoked spices
• Let it rest: Flavor improves after sitting

Make It a Showstopper

• Cream swirl: Adds contrast and elegance
• Toasted seeds: Pumpkin seeds add crunch
• Finish with oil: A drizzle elevates the bowl

Variations to Try

• Spicy bourbon pumpkin soup: Add chili flakes
• Apple bourbon pumpkin: Roast apples with pumpkin
• Extra smoky: Add a touch more smoked paprika
• Coconut bourbon: Use coconut milk and lime
• Herb-finished: Add fresh thyme or sage

FAQ’s

1. Does the soup taste alcoholic?: No, the alcohol cooks off
2. Can I skip the bourbon?: Yes, it’s still delicious
3. Is this soup gluten-free?: Yes
4. Can I make it vegan?: Yes, with vegetable broth and coconut milk
5. Does it freeze well?: Very well
6. Can I use canned pumpkin?: Absolutely
7. How do I tone down bitterness?: Add a touch of maple syrup
8. Can I use an immersion blender?: Yes
9. How long does it last in the fridge?: About 5 days
10. Can I double the recipe?: Yes, it scales easily

Himani Jawa

Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.