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Thanksgiving Soups

Pumpkin Soup

6 servings
Vegetarian Diet, American Simmering

As the leaves begin to turn and a chill fills the air, there's nothing quite like a warm bowl of pumpkin soup to welcome the autumn season. This recipe delivers a creamy and comforting soup with a hint of sweetness from maple syrup and a touch of spice from nutmeg....

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... Whether you choose to use fresh pumpkin or opt for the convenience of canned pumpkin puree (which significantly reduces prep time!), you'll have a delicious and satisfying soup ready to enjoy in no time. This Pumpkin Soup is perfect for a cozy weeknight dinner or a festive fall gathering.

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Chef Tom Chef Tom Founder
October 28, 2024
  • 50 min.
  • 50 min.
  • 1/5
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Ingredients:

Soup:

Optional final touch:

*Pumpkin Prep:

You can use any kind of pumpkin you like for this recipe. I usually go for a sugar pie pumpkin.

  1. Cut and Clean: Cut the pumpkin in half and use a spoon to scrape out the seeds and stringy membrane. Discard those.
  2. Peel: Use a vegetable peeler to remove the skin.
  3. Dice: Cut the pumpkin into large pieces.

Shortcut:

For convenience, substitute the fresh pumpkin with two 15-ounce cans of unsweetened pumpkin puree.

 

**This recipe assumes that you are working with a sodium-free broth (a broth with no salt added). If you are working with a broth that includes sodium, adjust the amount of salt based on your preference.

Tools:

Recipes

Best served with:

Croutons
Herb Baguette
Rustic Bread or Baguettes

Directions:

1. Sauté vegetables:

1.1. Preheat a medium pot on medium-high heat with 2 TBSP of frying oil and add:

1 large onion – chopped

Sauté with occasional stirring until glossy (about 2 – 4 minutes).

1.2. Add:

Diced pumpkin (skip for now if you are using pumpkin puree)
2 potatoes – diced

Sauté for an additional 2 minutes with constant stirring.

2. Simmering:

2.1. Add into the pot:

4 cups of vegetable or chicken broth
1 cup of water
Pumpkin puree (skip if you used fresh pumpkin)

Briefly stir and cover with a lid. Bring to a simmer (about 195°F) with occasional stirring.

2.2. Lower the heat to medium and cook for 30 – 40 minutes with occasional stirring.

Note:
If you use purée instead of fresh pumpkin, the cooking time can be as short as 20 minutes.

Important:
Before you proceed to the next step, make sure the pumpkin is soft. If it is not, extend the cooking time

3. Finishing phase:

3.1. Add:

1 cup of heavy cream
¼ cup of maple syrup
1 TSP of ground ginger
¼ TSP of ground nutmeg
1 TSP of salt
½ TSP of ground pepper

Process until smooth with an immersion blender (while still cooking in the pot).

3.2.

Cook with occasional stirring for an additional 5 minutes (now without the lid).

3.3.

Optionally, add water if the liquid evaporates more than it should, and then cook for an additional 3 minutes.

3.4.

Taste and add salt and/or pepper if needed.

4. Serve with a scoop of sour cream and optionally with roasted pumpkin seeds.

About the Author:
Chef TomFounder
# 1
  • Published Recipes: 240
  • Av. Recipe Evaluation:
  • Location: Iowa, USA
  • Member since: 2023-02-02
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