Pumpkin Soup

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Pumpkin Soup

Here’s a quick post for a delicious fall Pumpkin Soup! I’ll be making this soup on live television tomorrow – Let’s Talk Live sometime between 11am & 12pm. I’ll be talking about other fall soups you can make, too, so be sure you don’t miss it!

In the meantime, here’s this yummy recipe. I’ll be posting a pumpkin dessert recipe later in the week along with some tips on making your own pumpkin puree – so much better than the canned version!

Pumpkin Soup

  • 1 T extra-virgin olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1/4 t dried thyme (or 1 tsp fresh)
  • 4 cups roasted pumpkin (or 2 15 oz canned pumpkin)
  • 6-7 cups reduced sodium chicken stock (depending on how thick you like your soup)
  • 1 tsp salt & lots of freshly ground black pepper (both approximate, season to taste – don’t be afraid to season liberally)
  • garnish with finely minced parsley
Heat a T of olive oil in a dutch oven. Saute onions over medium heat until translucent; add garlic and thyme and saute a few minutes more.
Add pumpkin and chicken stock, stir to combine. Simmer for 15-20 minutes, then blend with an immersion (hand) blender. Alternatively you can use a standard blender. Season with kosher salt and freshly ground pepper; garnish with finely minced parsley. (Add a small dollop of creme fraiche and swirl, if desired).  Enjoy!