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Pumpkin Soup

Pumpkin Soup

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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!

More delicious soup recipes:

Kristy Bernardo
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Annemarie

Friday 5th of January 2018

Hello, I would love to try this recipe, but is it possible to substitute the cubed pumpkin for canned pumpkin? We grow our own pumpkins, and since pumpkins are out of season at the moment the only pumpkins we had were canned last fall.

Kristy Bernardo

Friday 5th of January 2018

I'm sure that would be fine!

Shelly

Sunday 6th of November 2016

I will be making this today and can't wait. I am substituting the cream for coconut milk (canned), since I can't have dairy products. Thanks for such a clear and easy recipe!

Kristy Bernardo

Monday 7th of November 2016

Hi Shelly! I'll be the coconut milk will be really delicious! Great sub, thanks for sharing it. Cheers :)

Ulalume

Wednesday 11th of January 2012

I'm not the biggest fan of pumpkin, but I appreciate the effort you put out to come up with new recipes pretty frequently. I never would have thought the taste of pumpkin would translate well into a soup form, as the closest I get to pumpkin is in the form of the very sweet pie around Thanksgiving. On the issue of sweetness, is this soup generally a sweet tasting creation? Or is it more mild. Honestly, I'm not even sure what a regular pumpkin tastes like. One thing I know about food I'm not used too: I have to ask questions before trying them out. That is what happens when you are a picky person when it comes to food though, I guess.

lauren

Sunday 27th of November 2011

My mom is fond of soup recipes.Me? not that much. But this one looks really creamy. I think I'll show her this recipe, let her prepare this and perhaps i could rethink my take on soup recipes.

Elena

Friday 25th of November 2011

 I've only had a cream pumpkin soup recipe, but this on looks like a much healthier alternative. I can't wait to try it out! Thank you!

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