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Savory Pumpkin Soup

Savory Pumpkin Soup

This rich, savory pumpkin soup is fabulous on a cool day.MORE+LESS-

1

sweet onion, finely diced

4

cups vegetable or chicken broth

1

tablespoon chopped fresh sage

1

tablespoon chopped fresh rosemary

1

tsp sweet Hungarian paprika

Salt and pepper, to taste

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  • 1

    Heat olive oil in a Dutch oven on a burner set to medium heat. Add the onion and cook until soft and browned, about 10 minutes.

  • 2

    Add the broth, garlic, pumpkin puree, apple cider, sage, rosemary, paprika, salt and pepper to the pot. Stir well. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes.

  • 3

    Remove the lid and stir well. Use a stick blender to puree the soup (you want to break down the onions and any large pieces of herbs).

  • 5

    If desired, garnish with crispy bacon, shallots or croutons.

No nutrition information available for this recipe

More About This Recipe

  • If all you associate pumpkins with is Jack O'Lanterns and pumpkin pies, then you are seriously missing out. Pumpkin is delightful in everything from pancakes to pastas. And, it even makes mouthwatering good soup.Yes, soup.Sweet dishes are certainly popular with this delicious squash, but it's also amazing in savory dishes too. Like its cousin, butternut squash, it works well with herbs (think sage, thyme, parsley) and spices (cloves, nutmeg, cinnamon, chile powders).My version of Pumpkin Soup (there are many, mine is but one) combines pumpkin puree with sweet caramelized onions, sage, rosemary, garlic and a hint of apple cider. The flavors cook slowly together, developing a mouthwatering aroma and flavor.Serve it with a sprinkling of crisp bacon on top. Or, for a vegetarian version, use crispy shallots (cut the shallots into thin strips and fry in a bit of oil until browned. Remove to a paper towel and sprinkle with salt).Want to make the presentation absolutely fabulous? Take this strategy from my family ... When my aunt used to make pumpkin soup for Thanksgiving, she'd serve hers in a hollowed out pumpkin shell. It's a beautiful (albeit fussy) presentation. If you have the time, and want to make the effort, you could also serve this in small, individual-sized pumpkin shells.And if you do that, save the pumpkin seeds and roast them. Delish!

Savory Pumpkin Soup

This, my friends is the first pumpkin recipe I have posted on my blog! And it’s a winner if I do say so myself. Savory Pumpkin Soup, rich and creamy and oh so comforting. I offer dairy free, Whole30 and Paleo options!
(This post contains affiliate links. I may make a commission from sales but your price remains the same)


  • One medium pie pumpkin (substitute with butternut squash)
  • 6 cups turkey, chicken, or veggie broth (homemade is best!)
  • 1 tablespoon of ghee, olive oil, or coconut oil
  • 1/3 cup chopped onion
  • 1/2 teaspoon cumin seed
  • 1/4 teaspoon brown mustard seed
  • 2 teaspoons minced, fresh ginger (substitute with 1 teaspoon dry ginger)
  • 1/2 teaspoon Agni Churna or turmeric
  • Optional pinch of cayenne pepper (omit for Pitta types)
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon pink Himalayan salt


How to make Pumpkin Soup:

  1. Prep work: Peel and cut the pumpkin into cubes until you make about 6 cups as this recipe calls for. Set aside.
  2. Sauté: In a large pot, sauté onion, garlic, and ginger in olive oil until the onions are see-through. Stir in the curry paste.
  3. Add the fruit: In a small bowl, mix a cup of broth with peanut butter until smooth. Add this to the pot. Then, stir in the cubed pumpkin, salt, and more broth. Let the whole thing boil, then, reduce to a simmer and cook until the pumpkin is soft enough when pierced with a fork.
  4. Season: Add the spices and then, the cream.
  5. Blend: Transfer the soup into a heat-resistant blender in batches. Then, put it back to the pot to season some more and to thin out the consistency with more broth.
  6. Serve: Top with cilantro, peanuts, and heavy cream.

What type of pumpkin is best to use for this soup?

You can use butternut squash, sugar pumpkin, or any hard kind. Soft ones can make your soup too thin.

How do you thicken Pumpkin Soup?

You can allow it to simmer without the lid to let some of the water evaporate. Or, you can add in heavy cream and blend the soup like what this recipe calls for.

You can also add a bit of slurry by dissolving a small amount of cornstarch or flour in water and then, adding it directly as the dish is simmering.

Aside from those mentioned in this recipe, add some crunch and variation in the texture by topping it with any of the following:


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Savory Pumpkin and Sage Soup

This savory spin on everyones go-to autumn gourd is perfect for an evening in the garden.

large sweet onions, sliced

large leaves sage, chopped

fresh ginger, grated and peeled

lower-sodium vegetable or chicken broth

shiitake mushrooms, stemmed and very thinly sliced

  1. Make the Soup: In 5-quart saucepot, heat oil on medium. Add onions and salt. Cook 40 minutes or until deep golden brown, stirring occasionally. Add garlic, sage, ginger and nutmeg. Cook 5 minutes or until garlic is golden, stirring occasionally. Add broth and pumpkin. Heat to simmering on high, scraping up browned bits from bottom of pot. Reduce heat to maintain simmer cook 20 minutes stirring occasionally.
  2. With immersion blender or in batches in blender, puree soup until smooth. Stir in lemon juice, 1 teaspoon salt and 1/4 teaspoon black pepper. Makes about 10 cups. Soup can be made and refrigerated up to 2 days ahead. Reheat on medium. (If soup is too thick, add water or broth for desired consistency. Season to taste.)
  3. Make the Sage and Shiitake Garnish: In 2-quart saucepan, heat oil on high until hot but not smoking. Add sage leaves to oil. Fry 1 to 2 minutes or until leaves are browned, stirring occasionally. With slotted spoon, transfer to large paper-towel-lined plate sprinkle with pinch of salt. In batches, add shiitake mushrooms to hot oil. Fry 2 minutes or until deep golden brown, stirring occasionally. Transfer to same plate as sage sprinkle with pinch of salt. Cool completely. Garnish can be made up to 3 hours ahead. Let stand at room temperature.

ABOUT 215 CALS, 5 G PROTEIN, 32 G CARBS, 10 G FAT (1 G SAT), 9 G FIBER, 750 MG SODIUM.


Pumpkin and White Bean Soup

Courtesy of Marjorie Druker, executive chef and co-owner of New England Soup Factory in Newton, Massachusetts

  • 2 ½ pounds pumpkin, peeled and cut into ¾-inch cubes, divided
  • 1 ½ tablespoons olive oil
  • 4 tablespoons butter
  • 4 whole garlic cloves, peeled
  • 1 large Spanish onion, peeled and chipped
  • 2 ribs celery, diced
  • 5 carrots, peeled and sliced
  • 10 cups chicken stock
  • ½ teaspoon rubbed sage
  • ½ teaspoon ground nutmeg
  • ½ cup packed brown sugar
  • ½ cup freshly grated Parmesan, plus additional for garnish
  • ½ cup cream sherry
  • 2 cups cooked cannellini beans
  • ¼ cup torn fresh basil leaves for garnish
  • Kosher salt and freshly ground black pepper to taste

Preheat the oven to 425 degrees. Place 3 cups of the pumpkin in a roasting pan. Drizzle with olive oil and season with salt and pepper. Bake for 25 to 30 minutes or until soft and brown on the outer edges. Set aside.

Melt the butter in a stockpot over medium-high heat. Add the garlic, onion, celery and carrots. Saute for 5 minutes. Add the remaining pumpkin and sauté for an additional 5 minutes. Add the stock, sage and nutmeg. Bring to a boil. Reduce the heat to medium, cover the pot and simmer for 30-35 minutes, or until the vegetables are soft and tender. Remove from the heat and add the brown sugar, cheese and sherry.

Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth. Season with salt and pepper. Add the cannellini beans and the reserved pumpkin chunks. Stir well. Serve in big, deep bowls with the basil leaves and freshly shaved Parmesan cheese.


This Is Not Your Average Pumpkin Soup

Caramelized onions, apple cider and a touch of curry powder make this simple soup worthy of the Thanksgiving table.

A bowl of soup may not be a staple on every Thanksgiving table, but as Americans plan for holiday gatherings that are smaller than usual, or even virtual, serving a rich, comforting soup as a first course is an easy way to make sure the meal still feels special and celebratory.

In this recipe for creamy pumpkin soup, canned pumpkin purée is simmered with rosemary, caramelized onions, apple cider and a host of spices, then blended and finished with a bit of cream for a soup that’s brimming with fall flavors. It comes together in under an hour.

If pumpkin pie is on the menu, doubling down with a spiced pumpkin soup to start might seem like overkill, but it’s also an opportunity to showcase the versatility of winter squash. The key is to differentiate the two: The line that separates a savory pumpkin dish from one that tastes like the ubiquitous “pumpkin spice” can be a fine one. This soup uses nutmeg and cloves, along with mild curry powder, but steers clear of cinnamon and ginger in order to plant itself firmly on the savory side of that line.

Together with the aromatics and fresh rosemary, the spices transform canned pumpkin purée, which can be a bit watery and bland, into a sublimely silky and nuanced soup. (On that note, don’t skimp on the cooking time — every last minute works toward concentrating the flavor.) If you happen to stumble upon a pie pumpkin at your farmer’s market (look for varieties like sugar or Long Island cheese, and stay away from the jack-o’-lanterns), you could consider roasting your own squash. The flavor will be even deeper and more complex.

Unadorned, or with a grilled cheese sandwich on the side, this soup is a satisfying lunch, but for a holiday dinner, a garnish of fried sage leaves or a swirl of cream makes for a festive presentation. Bonus points if you have delicate demitasse cups for serving.

And just a note that this recipe may be made vegan: Substitute olive oil for the butter, full-fat coconut milk for the heavy cream, and vegetable broth for the chicken broth. The soup will have a slight coconut flavor that works beautifully.


Savory Pumpkin Recipes

Penny De Los Santos

We love pumpkin desserts, but sometimes they can overshadow the more savory side of this wonderful, fleshy winter vegetable. These recipes highlight pumpkin’s hearty, filling potential to shine in savory dishes like Pumpkin Chickpea Curry and Mussel and Pumpkin Soup.

See the Recipe David Sawyer See the Recipe André Baranowski See the Recipe Richard Ross A much loved dish in Mexico’s Yucatán, this version has sesame seeds, pistachio nuts, and tomatillos. We suggest a glass of full-bodied white wine, such as a rich Chardonnay, to marry the flavors. Roger Sherman See the Recipe Christopher Boas This recipe proves that the flesh isn’t just for pies but makes a delicious soup as well. We found it best to use a heavy pumpkin, with thick flesh that keeps it intact during baking. See the recipe for Pumpkin Soup in a Pumpkin » Christopher Boas Don’t try to make this elegant soup with Halloween pumpkins. Instead, try kabocha squash, or Cinderella or cheese pumpkins, often available in autumn at farm stands and specialty markets. See the recipe for Light Mussel and Pumpkin Soup » Martin Schreiber Toasted pepitas (pumpkin seeds) give this vibrant Mexican-inspired pesto a warm, toasty flavor. Todd Coleman This classic Pueblan sauce is made with pumpkin seeds and tomatillos. Todd Coleman This earthy toasted pumpkin seed salsa, a specialty of the Yucatan, is rich, thick, and satisfying. Serve it with tortilla chips for dipping. See the recipe for Sikil P’ak » Todd Coleman This savory pumpkin soup is served in Haiti on January 1, the anniversary of Haiti’s liberation from France. Tequila Minsky Helen Rosner Penny De Los Santos


10 Savory Ways to Use Pumpkin This Fall

Food Network Kitchen’s Pumpkin Pasta for Food Network One-Offs, as seen on Food Network.

I don't know about you, but every year when fall rolls around I stock up on massive quantities of pumpkin. Canned, or fresh from the farmers market, it doesn't matter. But by the time I'm done making the requisite pumpkin cookies, pumpkin bread and pumpkin pie, I'm sort of pumpkin-ed out with all of the sweet stuff. Going savory with pumpkin should seem obvious, since it's so similar in taste to other winter squashes (I make a mean butternut squash mash) but I almost never remember to use it at dinnertime.

This year I'm making a focused effort to try out pumpkin in every savory way I can think of. Pro tip: For these savory recipes, you're going to want to make sure you've picked up pumpkin puree, rather than pumpkin pie filling, which has sugar and spices added in.

Find a few of our favorite savory pumpkin recipes, below. But don't worry, there's always room for a pumpkin spice latte.

All you need to make this homemade pasta is flour, pumpkin puree and a pinch of salt. It comes together in the food processor, meaning you can have homemade pasta on the table in just 30 minutes. A pasta machine helps achieve really thin noodles, but you can also use a rolling pin – just know that cooking time may vary depending on the thickness of the pasta. In case you're thinking six servings is too much food, know that you can freeze the pasta before you cook and save it for up to a month.


Watch the video: Roasted Pumpkin Soup Recipe (November 2021).