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Cozy Pumpkin Cauldron Soup Recipe with Easy Cheesy Breadstick Broomsticks

cozy pumpkin cauldron soup - featured image
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A comforting and creamy pumpkin soup paired with crispy, cheesy breadstick broomsticks, perfect for chilly evenings and festive gatherings.

Ingredients

Scale
  • 2–3 pounds (900-1350g) pumpkin (peeled, seeded, and cubed) – sugar pumpkins preferred
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups (32 fl oz) vegetable or chicken broth (homemade or low-sodium store-bought)
  • 1 cup (8 fl oz) heavy cream or coconut milk for dairy-free option
  • 2 tablespoons olive oil or unsalted butter (for roasting and sautéing)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 1 package (about 13.8 oz or 390g) refrigerated pizza dough or homemade breadstick dough
  • 1 cup (100g) shredded mozzarella cheese (or blend of mozzarella and cheddar)
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 tablespoon melted butter (for brushing)
  • Fresh parsley or chives, finely chopped (optional, for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Line a roasting pan or baking sheet with parchment paper.
  2. Peel, seed, and cube 2-3 pounds of pumpkin. Toss cubes with 1 tablespoon olive oil, salt, pepper, and half the cinnamon and nutmeg. Spread evenly on baking sheet.
  3. Roast pumpkin for 30-35 minutes until tender and lightly caramelized, flipping once halfway through.
  4. Heat remaining olive oil or butter in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for 1 more minute.
  5. Add roasted pumpkin and 4 cups broth to the pot. Bring to a gentle simmer and cook for 10 minutes.
  6. Use an immersion blender to puree soup until smooth but with some texture. Alternatively, blend in batches in a countertop blender.
  7. Stir in 1 cup heavy cream or coconut milk. Add remaining cinnamon and nutmeg, adjust salt and pepper to taste. Keep warm on low heat.
  8. Preheat oven to 425°F (220°C). Roll out pizza dough on floured surface and cut into 1-inch wide strips about 8 inches long.
  9. Twist each strip gently, brush with melted butter, then sprinkle with garlic powder, mozzarella, and Parmesan cheese. Make small cuts about 1.5 inches long at one end to create broom bristles and fan out slightly.
  10. Place breadsticks on lined baking sheet and bake for 12-15 minutes until golden and cheese is bubbly.
  11. Serve warm pumpkin soup in bowls with cheesy breadstick broomsticks on the side or perched on the bowl rim.

Notes

Roast pumpkin to deepen sweetness and flavor. Blend soup until creamy but leave some texture for rustic feel. Temper cream or coconut milk before adding to soup to prevent curdling. Watch breadstick baking time to avoid over-crisping; tent with foil if browning too fast. Multitask by roasting pumpkin while prepping aromatics and dough. Use sugar pumpkins for best flavor. For dairy-free, substitute cream with coconut milk and use dairy-free cheese or omit cheese on breadsticks.

Nutrition

Keywords: pumpkin soup, cheesy breadsticks, autumn recipe, Halloween food, cozy soup, easy pumpkin soup, breadstick broomsticks

Find it online: https://yumyep.com/cozy-pumpkin-cauldron-soup-recipe-with-easy-cheesy-breadstick-broomsticks/