Pumpkin Soup
 
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Cook time
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While I love fall baking and sweet recipes, I have to say I am so excited to bring another savory recipe to you today! This pumpkin soup is creamy, comforting, and full of flavor. It’s the perfect fall recipe to make for dinner, and leftovers taste just as delicious the next day for lunch. I feel like butternut squash soup gets all the love and attention…but I’d argue that this pumpkin soup tastes even better! Not only does this pumpkin soup taste absolutely delicious, it’s packed with 2+ servings of vegetables per serving, and there are many ways to customize it to make it more of a main dish!
Author:
Recipe type: Main Dish, Lunch, Dinner, Entree
Cuisine: Soup
Serves: 5
Ingredients
  • 2 small/1 large onion, diced
  • 2 cups diced carrots (about ½ lb.)
  • 1 apple, diced, any variety
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil (or oil of choice)
  • 2 (15 ounces each) cans pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon fresh ginger (or ½ teaspoon ground)
  • ½ teaspoon pepper
  • 1 teaspoon salt
  • 4 cups (1 quart) chicken or vegetable broth/stock
  • 1 cup full-fat Greek yogurt (could likely substitute sour cream)
Instructions
  1. In a large pot, heat oil. Add in chopped onions, carrots, apple, and garlic and saute until softened, about 10-15 minutes.
  2. Add in pumpkin, pumpkin pie spice, fresh ginger, pepper, salt, and chicken or vegetable broth.
  3. Cook another 10 minutes over medium/low heat.
  4. Transfer soup to a blender (I had to do this in two batches) and blend until smooth. You could also use an immersion blender.
  5. Stir in Greek yogurt and enjoy!
  6. Makes 10 cups soup.
  7. Topping ideas include: pepitas (pumpkin seeds, shown in pictures), crispy bacon, shredded cheese (I recommend a white cheese that melts well. Ideas include white truffle cheddar (SO good), Gouda, Harvarti, etc.)
Recipe by Audra's Appetite at https://audrasappetite.com/pumpkin-soup/