Festive Holiday Pumpkin Soup with Cranberry Walnut Relish

Looking for a cozy, elegant, and festive way to start your holiday dinner? This Holiday Pumpkin Soup recipe with Cranberry Walnut Relish is just the thing — warm, velvety, and full of seasonal flavour. The aromatic herbs, smoky spices, and sweet-tart topping make it a show-stopping starter for Thanksgiving or Christmas alike.

Hello folks, how are you doing? I hope you all had a great and restful weekend, and you are now having a productive week. And to all my readers from the United States – I hope you enjoy your Thanksgiving!

And who knows – maybe you still have time to make this hearty recipe for your holiday celebration. Now, let’s dive into this Festive Holiday Pumpkin Soup with Cranberry Walnut Relish.

Why You’ll Love This Holiday Pumpkin Soup Recipe

• Festive & Elegant: Perfect for holiday gatherings – looks gourmet, yet simple to prepare.
• Comforting Flavours: Butternut squash, herbs, and a touch of smokiness make every spoonful rich and warming.
• Seasonal Accent: The cranberry-walnut relish adds a tangy sparkle that balances the creamy soup beautifully.
• Make-Ahead Friendly: Can be made ahead and gently reheated before serving – ideal for stress-free entertaining.

Holiday Pumpkin Soup recipe with Cranberry Walnut Relish: Flavour & Texture Profile

Creamy and silky with subtle earthiness from roasted squash, herbaceous depth from rosemary and thyme, and a whisper of smokiness from paprika and chipotle. The cranberry-walnut topping adds crunch, brightness, and holiday flair – a perfect contrast to the smooth soup.

Ingredients You’ll Need for Holiday Pumpkin Soup

• Butternut squash: The creamy base of this holiday pumpkin soup recipe; pumpkin or sweet potatoes can substitute.
• Onions: Create the aromatic foundation; leeks also work beautifully.
• Garlic: Enhances savoury depth – roast for a milder sweetness.
• Olive oil: For sautéing onions and garlic; butter adds richness if you prefer.
• Broth: Vegetable or chicken broth keeps it light yet flavourful.
• Rosemary & thyme: Add a classic holiday fragrance; try sage or marjoram for variation.
• Smoked paprika: Brings a gentle warmth and colour; regular paprika works too.
• Chipotle powder: Adds subtle smokiness and mild heat — skip or replace with cayenne for spice lovers.
• Salt: Balances flavours and enhances the soup’s natural sweetness.
• Cheese: for added richness.
• Butter: for added richness and silkiness.
• Cranberry Walnut Relish

More Festive Soup Ideas

Looking for more soup ideas to enjoy during the holiday break? Please be sure to check some of the recipes below:

• Pumpkin Cranberry Soup
• Chestnut Soup with Brandy
• Parsnip Chestnut Soup
• Chestnut Onion Soup

I hope you like this Pumpkin Soup with Cranberry Walnut Relish, and you will make it a try.  If you make it, let me know in this post or send me an Instagram message or share your photos adding the hashtag #havocinthekitchen.

Cheers!

Print

Festive Holiday Pumpkin Soup with Cranberry Walnut Relish

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Christmas, Festive Mains, Soups for Every SeasonDifficulty: Easy

Holiday Pumpkin Soup recipe with cranberry walnut relish – cozy and perfect for the holidays, from Thanksgiving to elegant Christmas menus.

Servings

6

servings

Prep time

10

minutes

Cooking time

35

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 tbsp. (30) olive oil

• 2 medium onions, chopped

• 2-3 garlic cloves, minced

• 1 (3-pound / 1400 gr.) butternut squash, peeled, seeded, and cubed

• 4-5 cups (1000-1250 ml.) vegetable or chicken broth

• 1 tbsp. fresh minced rosemary

• 1/2 tbsp. fresh thyme

• 1/2 tbsp. smoked paprika

• 1/4 tsp. chipotle powder

• salt, to taste

• 1 cup (about 100 gr.) shredded cheddar or other cheese of your choice (optional)

• 1 tbsp. (15 gr.) butter, optional

• Cranberry Walnut Relish for serving

Directions

• Heat the olive oil in a large pot over low-medium heat and cook the onions, 5-7 minutes.
• Add the squash and cook until it begins to soften, stirring occasionally, for about 10 minutes.
• Add the garlic, herbs, smoked paprika, chipotle, and some salt. Cook, stirring, 1-2 minutes.
• Add 4 cups of broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
• When the butternut squash is soft, turn off the heat and if desired, stir in the shredded cheese and mix.
• Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. When blending, you can optionally add a little knob of butter, which will enrich the texture. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with Cranberry Walnut Relish. Enjoy!