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A close-up shows several warm, golden-brown Pumpkin Spice Chocolate Chip cookies cooling on a wire rack, with visible melted chocolate chips.

Creamy Pumpkin Spice Chocolate Chip Soup

This uniquely comforting soup blends the autumnal warmth of pumpkin spice with delightful pockets of melted chocolate, offering a surprisingly delicious sweet-and-savory experience. Perfect as a cozy dessert or a special occasion starter.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Appetizer, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 can pumpkin puree 15 oz, not pumpkin pie filling
  • 2 cups vegetable broth low sodium
  • 1/2 cup heavy cream or full-fat coconut milk
  • 1/2 cup milk dairy or non-dairy
  • 1/4 cup brown sugar packed, or maple syrup
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup mini chocolate chips plus more for garnish

Equipment

  • Large Pot or Dutch Oven
  • Whisk
  • Ladle

Method
 

  1. In a large pot or Dutch oven, melt the unsalted butter over medium heat.
  2. Add the entire can of pumpkin puree to the pot. Stir well to coat the pumpkin in butter. Gradually whisk in the vegetable broth until smooth. Bring the mixture to a gentle simmer.
  3. Stir in the brown sugar (or maple syrup), pumpkin pie spice, vanilla extract, and salt. Continue to simmer for 5-7 minutes, stirring occasionally, allowing the flavors to meld and the soup to thicken slightly.
  4. Reduce the heat to low. Stir in the heavy cream (or coconut milk) and milk. Heat gently for another 3-5 minutes, ensuring the soup does not boil, which can cause the cream to separate.
  5. Remove the pot from the heat. Add the mini chocolate chips and stir until they are mostly melted and distributed throughout the soup, creating delightful chocolate pockets.
  6. Ladle the warm Creamy Pumpkin Spice Chocolate Chip Soup into bowls. Garnish with a sprinkle of extra mini chocolate chips, if desired. Serve immediately.

Notes

For an extra decadent touch, serve with a dollop of whipped cream and a sprinkle of cinnamon. This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring frequently.