Name: Pumpkin Pot Pie Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 tablespoons unsalted butter; 1 cup chopped onion; 1 cup diced celery; 4 cloves garlic, minced; 1/4 cup all-purpose flour; 1 (32 ounce) container reduced sodium chicken broth; 1/2 cup heavy whipping cream; 1 (15 ounce) can pure pumpkin; 1 and 1/2 teaspoons pumpkin pie spice; 3 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1 whole roasted chicken, shredded (about 4 cups); 1 (10 ounce) bag frozen diced butternut squash (about 3 cups); 1 cup frozen sweet peas; 1 cup frozen whole kernel sweet corn; 1/4 cup finely chopped fresh parsley

Hot, hearty Pumpkin Pot Pie Soup is a one-pot meal the family will love. Traditional pot pie flavors like shredded chicken, aromatics, corn and sweet peas gets an autumn makeover with pure pumpkin, pumpkin spice, and butternut squash in a hearty soup you’re sure to fall for!

A white bowl on a white fluted plate. The bowl is filled with pumpkin soup. There is a slice of baguette on the left edge of the plate and a gold toned spoon to the right.

A Perfect Fall Soup

Cooler weather calls for hearty, hot dinners that don’t take a lot of fuss. And this Pumpkin Pot Pie Soup is a filling, one-pot meal that the whole family will love. I am so excited to enjoy it all throughout fall. The creamy pumpkin puree, butternut squash and pumpkin pie spice add seasonal deliciousness to your favorite traditional pot pie flavors in this oh so scrumptious soup.

A ladle dishing out soup from white dutch oven filled with pumpkin pot pie soup on a white marble counter.

Easy Ingredients

I love how many of these autumn ingredients I already have on hand! I keep pumpkin puree and pumpkin spice stocked all season long for baking and making all of our favorite comfort foods. There’s almost always frozen corn and peas in our freezer. The slight sweetness from the corn, peas and even the butternut squash adds such a nice complement to the savoriness of this soup. A rotisserie chicken makes this dish such a breeze.

A serving of pumpkin pot pie soup on a white fluted plate.

Family-Friendly and Fast to Make

When I tell you this was an instant hit in our family, I’m not kidding. The kids and adults gobbled it up and asked for more. Knowing that I can have this dinner on the table in about 30 minutes and that everyone will enjoy it, makes me love it even more. It’s so flavorful and satisfying, you’ll be sure to add it to your list of comfort foods this fall season!

Two white bowls on white fluted plates. The bowls are filled with pumpkin soup. Two gold toned soup spoons are in the bottom right corner of the image.

Watch Me Make Pumpkin Pot Pie Soup

Step into the kitchen with me to make a pot of this hearty Pumpkin Pot Pie Soup!

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

Unsalted butter: starts the soup with richness. It helps sauté the veggies and later combines with the flour to make a roux (the thickener).
Onion (chopped): adds depth and sweetness. Totally foundational and if it’s missing, you’ll notice.
Celery (diced): adds a subtle, earthy flavor and texture. Classic in soups for a reason.
Fresh garlic (minced): brings in bold, aromatic flavor. It’s what makes your kitchen smell amazing.
All-purpose flour: mixed with butter to create a roux. It thickens the soup so it feels hearty, like a pot pie filling.
Reduced sodium chicken broth: the main liquid and flavor base. Using reduced sodium gives you control over the salt level.
Heavy whipping cream: adds that cozy creaminess and makes it feel indulgent and comforting which is exactly what you crave in fall.
Canned pure pumpkin: adds body, a subtle sweetness, and fall flavor. It also deepens the color and makes it feel like a seasonal dish.
Pumpkin pie spice: this is the wildcard! It’s unexpected in a savory dish but makes the soup feel special. It gives it those warm, nostalgic notes without being too sweet.
Kosher salt: essential for drawing out all the flavors. Soup without enough salt always tastes “flat”.
Freshly ground black pepper: adds a mild heat and balances the sweet/spice blend from the pumpkin spice.
Whole roasted chicken (shredded): the main protein. Using a rotisserie-style chicken makes this super weeknight-friendly. It adds both flavor and texture. You could also use shredded turkey for an unexpected Thanksgiving or Friendsgiving dish.
Frozen diced butternut squash: brings natural sweetness and creaminess once softened. Also makes the soup feel seasonal and colorful. You could also use fresh diced butternut squash or even diced sweet potato, but will just need to let the soup simmer a little longer until fork-tender.
Frozen sweet peas: adds pop and a little brightness. Plus, it’s a pot pie classic.
Frozen whole kernel sweet corn: adds a hint of sweetness and texture. Makes it feel like comfort food without being too heavy.
Fresh parsley (finely chopped): cuts through the richness with a little freshness and makes it feel “done”. Also adds visual appeal, which matters more than I thought it would until I started noticing it. Totally worth adding!

Supplies:

Large soup pot or dutch oven
Whisk

Ingredients to make pumpkin pot pie soup in small glass dishes on a white marble counter.

How to Make Pumpkin Pot Pie Soup

Melt the butter in a large soup pot or dutch oven over medium heat. Add chopped onion and celery, and sauté about 5 minutes, stirring occasionally, until softened and lightly browned.
Add minced garlic and sauté for 2 more minutes, until fragrant.
Add flour and whisk continuously for 1 minute until golden.
Whisk in the chicken broth, heavy cream, pure pumpkin puree, pumpkin pie spice, salt and black pepper until well incorporated.

Bring to a simmer.
Stir in the shredded chicken and then the frozen butternut squash, peas and corn.
Bring back to a simmer and continue to cook for another 5 minutes or until butternut squash, peas and corn are tender.

Season to taste with more salt and pepper, if desired.
Serve warm garnished with chopped fresh parsley and with biscuits, dinner rolls or crusty bread on the side.

A white dutch oven filled with pumpkin pot pie soup on a white marble counter.

What to Serve with Pumpkin Pot Pie Soup

5-Ingredient Homemade French Bread: Perfectly crusty on the outside, light and fluffy on the inside, this 5-Ingredient Homemade French Bread is just waiting for a smear of butter. And with only five ingredients, it’s surprisingly simple to make and so delicious to eat!
Homestyle Buttermilk Biscuits: Bring flaky, buttery, comforting goodness to any meal with homemade biscuits. Made from simple ingredients, they’re wholesome, delicious and sure to be a crowd favorite!
Angel Biscuits: One bite of these divinely delicious creations and you’ll understand why they’re called Angel Biscuits. Light, fluffy, and perfectly buttery, they truly taste heaven-sent!
Beer Bread: Let this soft, fluffy, buttery Beer Bread bring a little slice of comfort to your meal. Made without yeast, it’s an easy quick bread that complements any dish or makes for a delicious and satisfying snack.

Storage

Store leftover Pumpkin Pot Pie Soup in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium low heat on the stove or in the microwave until heated through.

Unfortunately, soups that are cream based or thickened with flour (like this pot pie soup) do not always freeze well for long periods of time, or reheat with the same consistency. The soup can be frozen, but the cream may separate slightly upon thawing. Still totally edible, but you’ll need to whisk it back together when reheating. Freeze in portions using airtight containers or freezer bags for up to 2 months. When ready to enjoy the frozen soup, defrost in the refrigerator overnight and then reheat it over low heat stirring frequently.

More Hot and Hearty Soup Recipes

There’s no better way to warm up on a cold day than with a bowl of soup. My Hot and Hearty Soup Recipes are flavorful, filling and the perfect one-pot dinner everyone will love.

Creamy tomato soup, homemade Chick-Fil-A chicken tortilla soup, taco soup, and broccoli cheddar chicken soup.

If you make my Pumpkin Pot Pie Soup, be sure to snap a picture and share it on Instagram by tagging @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,