Pumpkin Soup


  • 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


  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