Pumpkin Soup is a nutritious, creamy, elegant, and festive soup that’s perfect as a starter during the Thanksgiving and Christmas holidays. It is similar to zucchini bisque but has an earthier, nuttier flavor with a dash of autumnal sweetness.
Pumpkin soup has never tasted so good. I’d never been a huge fan of pumpkin anything until the last few years. I thought it was the pumpkin flavor I did not like, but as I tested different recipes, I noticed it was the cloves and cinnamon I didn’t care for in large amounts. Of course a little really brings out the flavor, but a lot is just over-the-top spice and the pumpkin flavor gets drowned out.
Finding ways to love pumpkin has more value than just having a great meal. Did you know that pumpkin is a superfood? Pumpkin lowers cholesterol and blood pressure while keeping you looking young all at the same time. Who could ask for more?
You can find this soup in my cookbook, Happy Healthy Family Tracking the Outdoors In.
- 3 tablespoons butter
- 2 large onions minced
- 4 1/2 cups pumpkin peeled, seeded and cubed
- 2 quarts chicken stock
- 2 cups potatoes cubed
- 1/2 teaspoon paprika
- 1/3 cup whipping cream optional
- 1 1/2 tablespoons snipped fresh chives plus whole chives for garnish
- salt and freshly ground black pepper
- Melt the butter in a large stockpot. Add the onions and cook until translucent.
- Add the pumpkin, stock, potatoes, and paprika and bring to a boil. Lower the heat to simmer, cover the stockpot for about 35 minutes, or until all the vegetables are soft.
- Blend ingredients with an emulsion blender or transfer to a food processor and puree. Return to stockpot. Add whipping cream. Season with salt and pepper.
- Stir in the chopped chives just before serving. Garnish each serving with a few whole chives.