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Pumpkin Soup

February 26, 2015 by rachelle 13 Comments

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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.

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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?

 


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So anyway, I made pumpkin soup.  In February.

 

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I love it regardless of the time of year.  I hope you do too!

 

Print

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

  1. Melt 3 tablespoons of butter and the olive oil in a Dutch oven over medium-high heat
  2. Add onions and cook until almost translucent, 3-4 minutes
  3. Add garlic and cook for another minute
  4. Add ginger and cook while stirring for another minute, until all are soft
  5. Add pumpkin and chicken stock, stirring to combine
  6. Add spices
  7. Bring to a boil, reduce heat and simmer about 30 minutes
  8. Adjust seasoning, if necessary
  9. Stir in heavy cream and 1 tablespoon of butter
  10. Remove bay leaves
  11. 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
  12. 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!!

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Filed Under: Archives Tagged With: cream, pumpkin, soup

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Reader Interactions

Comments

  1. Gayle @ Pumpkin 'N Spice

    February 26, 2015 at 12:47 pm

    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!

    Reply
    • rachelle

      February 26, 2015 at 2:28 pm

      Thanks Gayle! I’m not surprised you understand the love of pumpkin! LOL

      Reply
  2. Olivia @ Olivia's Cuisine

    February 26, 2015 at 12:48 pm

    Pumpkin Soup is one of my favorites. I usually only make it in the Fall but now you got me craving it! 🙂

    Reply
    • rachelle

      February 26, 2015 at 2:29 pm

      Well it’s certainly cold enough for you to make some Olivia! 🙂

      Reply
  3. Mags

    February 26, 2015 at 4:26 pm

    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!

    Reply
  4. Mags

    February 26, 2015 at 4:30 pm

    I forgot to mention your website is SO EASY to print your recipes! I have a history of being challenged on occasion. Thanks!

    Reply
    • rachelle

      February 26, 2015 at 6:07 pm

      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.

      Reply
  5. Kathy @ Beyond the Chicken Coop

    February 26, 2015 at 10:40 pm

    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!

    Reply
    • rachelle

      February 27, 2015 at 9:50 am

      Thanks Kathy!

      Reply
  6. Stephanie

    February 28, 2015 at 6:37 pm

    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!

    Reply
    • rachelle

      March 1, 2015 at 11:30 am

      I think this would be fantastic made with a Vitamix! Let me know if you figure out the pumpkin creamer!

      Reply
  7. Mir

    March 1, 2015 at 3:43 pm

    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!

    Reply
    • rachelle

      March 1, 2015 at 4:29 pm

      Thanks, Mir! I really hope Spring is around the corner!

      Reply

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About Beer Girl Cooks


I’m Rachelle, an attorney by day with a passion for home brewing and cooking with craft beer.

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