It snowed again. We didn’t get the 10 inches that was predicted, but we got a few. It was enough to make me want flannel PJ’s, blankets, a fire in the fireplace, and soup.
I know it’s not the usual time of year for pumpkin, but who cares? I can have pumpkin in August if I want. Who says pumpkin is just for Fall? Pumpkin is one of my absolute faves and I cook with it all year long. I mean, after all, Libby’s is kind enough to put it in a can and sell it to me year round, so I should be grateful and use it, right?
So anyway, I made pumpkin soup. In February.
I love it regardless of the time of year. I hope you do too!
Pumpkin Soup
Ingredients
- 1 tablespoon olive oil
- 4 tablespoons butter divided
- 1 medium onion diced
- 3 garlic cloves minced
- 1 piece of fresh ginger 1-1 1/2 inch, grated
- 1 16 ounce can pure pureed pumpkin not pie filling
- 3 cups chicken stock reduced sodium
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 bay leaves
- 1/2 cup heavy cream
Instructions
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Melt 3 tablespoons of butter and the olive oil in a Dutch oven over medium-high heat
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Add onions and cook until almost translucent, 3-4 minutes
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Add garlic and cook for another minute
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Add ginger and cook while stirring for another minute, until all are soft
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Add pumpkin and chicken stock, stirring to combine
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Add spices
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Bring to a boil, reduce heat and simmer about 30 minutes
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Adjust seasoning, if necessary
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Stir in heavy cream and 1 tablespoon of butter
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Remove bay leaves
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Using an immersion blender, blend until relatively smooth. You can use a regular blender or food processor if you don't have an immersion blender, but you will probably want to blend only a couple of coups at a time
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Serve in individual bowls. Add another tablespoon of heavy cream on top and swirl with a spoon
Recipe Notes
If you are feeling ambitious, a garnish of candied pumpkin seeds or pistachios would be nice
Update: I added “remove bay leaves” to the recipe. Don’t forget to remove them before blending like I did!!
This pumpkin soup looks fantastic! I could definitely eat pumpkin year round, so keep those recipes comin’! I love how creamy and full of flavor this is!
Thanks Gayle! I’m not surprised you understand the love of pumpkin! LOL
Pumpkin Soup is one of my favorites. I usually only make it in the Fall but now you got me craving it! 🙂
Well it’s certainly cold enough for you to make some Olivia! 🙂
I have been SO COLD for days on end! I wish I could taste it right now. It’s worth a trip to the store tomorrow to pick up the ingredients and will try it tomorrow! I think it just might warm me up. Thanks!
I forgot to mention your website is SO EASY to print your recipes! I have a history of being challenged on occasion. Thanks!
LOL! Thanks Mags. I’m glad you find the new site easy and it’s totally worth it to make the soup! I think you will like it.
Oh my goodness! Well, this pumpkin soup looks like the sunshine you need! I love a soup that has the same seasonings as a pie! Wishing you warmer days!
Thanks Kathy!
I love pumpkin all year, so this one will be a go-to recipe. I think I’d use my Vitamix. My next goal is homemade pumpkin creamer so I don’t have to wait all year!
I think this would be fantastic made with a Vitamix! Let me know if you figure out the pumpkin creamer!
This awful snow will not stop. I swear, I am SO done. But the snow does not agree.
This soup is a perfect antidote, though! I love it. Thank heaven for year-round canned pumpkin!
Thanks, Mir! I really hope Spring is around the corner!