This is one of the warmest, most inviting soups you will ever taste! Even if you aren’t a pumpkin person I invite you to try this mild yet very flavorful soup.
I typically use less stock than what I did for this batch, as I love a thicker soup (especially for the little ones – easier/less messy on the spoons!), but this go around I amped it up. We just started my oldest’s first week of preschool last week, and I’m trying to do all I can to get immune boosting homemade stock in the girls to keep us healthy. I ended up putting their soup in a straw cup to keep from the big runny mess and they LOVED it that way 🙂 And since they were drinking it up, I ended up with mine in a mug the next day and it was just perfect!
3 TB friendly fat to cook in (butter, coconut oil, tallow, lard)
2 cloves garlic, minced
4 cups pumpkin puree (you could do 2-3 cans if you aren’t using your own)
2 quarts chicken stock (may use just 1 if you wish for a thicker soup)
1 tsp pumpkin pie spice
Sea salt/pepper to taste
1 cup cream or whole milk (if you are dairy free try coconut milk or leave it without – I would go with less stock to make sure it’s nice and creamy)
Crispy pumpkin seeds to garnish if you desire!
- Sauté the onion in friendly fat of choice for a good 5 minutes. Add a pinch of sea salt to bring out the juices and sweeten them up.
- Add the garlic and cook for a minute.
- Add the pumpkin puree, stock, and seasonings and bring to a boil.
- Reduce to a simmer and cook for about 10 minutes to bring the flavors together.
- Remove from the heat and add in the cream or milk.
- Blend with a handheld blender or in a blender/food processor.
- You could reduce it down with more heat if you think it’s runny.
- This batch fed the girls and I for lunch that day and I froze up 6 pints size jars. Half the batch if you think it’s too much for you, or double it if you feel you need more!
- I love topping mine with crispy pumpkin seeds!
- This would be a great first course to your Thanksgiving dinner or just an everyday lunch to take in a thermos to school or work! And since it freezes up great, making it up ahead of time will save you the hassle!
- If you don’t have pumpkin pie spice on hand, you could use a few pinches of nutmeg. This is how I typically made my pumpkin soup before, but after reviewing the pumpkin pie spice from Mountain Rose Herbs I’m sold on the blended warm flavor it gives!
- PS! Did you all enter the MRH giveaway yet?! Only ONE DAY LEFT! You could win this pumpkin pie spice along with other goodies!
- THIS post I wrote on making homemade stock has some great articles to explain the healing benefits of making your own stock! Making flavorful soups like this is a great way of getting immune boosting stock down your family! If you will not be making your own I would stick with Pacific Organics VEGETABLE stock – it does not have MSG. I have not been able to find a meat stock on store shelves without MSG.
Let me know how you like the soup 😉