Fall is pumpkin season, and there are tons of varieties. This Easy Pumpkin Soup recipe calls for the Sugar Pie type. It is sweeter and very nutritious.


1 tbsp. Extra-virgin olive oil

1 large onion coarsely chopped.

4 cloves garlic, minced.

4 lbs. Pumpkin (any kind but preferably sugar pie)

4 c. low-sodium chicken broth

Kosher salt

Freshly ground black pepper

1/2 c. heavy cream, plus more for garnish


Heat oil in a heavy soup pot or Dutch oven over medium heat. Add onion and garlic and cook until golden.

Meanwhile, halve, peel, and scrape out the seeds of the pumpkin. Cut into chunks.

Add pumpkin chunks and broth to the pot. Season with salt and pepper. Bring to a boil, uncovered, then reduce heat to a simmer. Simmer until pumpkin is fork-tender, about 30 minutes.

Remove the pot from heat, and using an immersion blender, blend mixture until smooth. (Alternatively, let soup cool, then blend in a blender.) Stir in cream and season to taste.

To serve, ladle soup into bowls, add a swirl of cream, and garnish with pepper.



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