Classic French Onion Soup with Crispy Roasted Pumpkin

If you’re craving a rich, comforting soup that feels straight out of a Parisian bistro but with a cozy autumn twist, this French Onion Soup with Roasted Pumpkin is it. Slow-caramelized onions, a deeply savory broth, and gooey melted cheese come together then topped with golden, crispy pumpkin cubes for a hint of sweetness and the most delicious fall crunch.

This is the kind of dish that instantly turns a chilly evening into something special. It’s classic comfort with a seasonal upgrade that’ll make you want to light a candle, pour a glass of red, and sink right in.

Why You’ll Love This Recipe

• Restaurant-quality at home → Save $$ and enjoy it fresh from your kitchen.

• Caramelized onion magic → Sweet, savory, and melt-in-your-mouth goodness.

• Cheesy topping → Swiss + Gruyère = the ultimate golden crust.

• Fall upgrade → Crispy roasted pumpkin takes it over the top.

• Comfort food perfection → Ideal for date nights, holidays, or Soup Sunday.

Tools You’ll Need

• Dutch oven (shop my favorite [here])

• Oven-safe soup crocks (get them [here])

• Baking sheet or air fryer

• Cutting board & sharp knife

Ingredients (Serves 6 cups of soup)

For the Soup

• 6 yellow onions, thinly sliced

• 4 cups beef broth (low sodium preferred)

• 1 Tbsp garlic powder

• 1 Tbsp sugar

• 1 tsp salt

• 3 Tbsp all-purpose flour

• 2 sticks butter (1 cup)

• 2 sprigs fresh thyme (plus more for garnish)

• 2 Tbsp Better Than Bouillon beef base (or similar beef paste)

• 1 cup Swiss cheese (I used Jarlsberg)

• 1 cup Gruyère cheese, shredded

For the Roasted Pumpkin

• 1 small sugar pumpkin, peeled and cubed

• 1 Tbsp olive oil

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp paprika

• ½ tsp dried thyme

Instructions

1. Caramelize the onions.

In a Dutch oven, melt butter over medium heat. Add sliced onions and thyme sprigs. Cook for 20–30 minutes, stirring occasionally, until onions are soft and golden brown. Patience is key here — the slow caramelization gives this soup its signature flavor.

2. Build the flavor.

Stir in flour until fully incorporated. Add salt, sugar, and garlic powder. Mix in the beef base until combined.

3. Simmer the soup.

Pour in beef broth, stir well, and bring to a boil. Reduce heat, cover, and let simmer for 40 minutes so the flavors deepen and the onions break down even further.

4. Roast the pumpkin.

While the soup simmers, prepare your pumpkin.

Toss the cubes with olive oil, thyme, salt, pepper, and paprika until evenly coated.

Air fry at 400°F for 15–18 minutes, shaking halfway through, until golden and crispy (or roast in the oven at 425°F for 25–30 minutes).

5. Broil the cheese topping.

Ladle soup into oven-safe crocks. Top each with a slice of crusty bread or croutons, then cover with Swiss and Gruyère cheese. Place crocks on a baking sheet and broil until the cheese is bubbly and slightly browned.

6. Finish and serve.

Top each bowl with a spoonful of roasted pumpkin and a sprinkle of fresh thyme. The sweet, spiced pumpkin contrasts perfectly with the rich, savory soup — it’s fall in a bowl.

Storage & Reheating

Refrigerator: Store leftovers (without pumpkin topping) in an airtight container for up to 3 days. Reheat gently on the stovetop and add the roasted pumpkin fresh before serving.

Freezer: Freeze the soup without bread, cheese, or pumpkin in airtight containers for up to 2 months.

Canning: Not recommended due to the butter, flour, and cheese topping.

Final Thoughts

This French Onion Soup with Roasted Pumpkin is cozy, elegant, and filled with layers of flavor — the perfect blend of French bistro and fall farmhouse. The caramelized onions and melty cheese are classic, but those crispy, thyme-kissed pumpkin bites? That’s the twist that’ll have everyone asking for seconds.

Serve it with crusty bread and a glass of Cabernet for the ultimate from-scratch comfort meal.