Harvest Pumpkin Soup

Rich and creamy Harvest Pumpkin Soup is sure to warm you up when the air turns crisp. This time of year there are two things that I look forward to-Starbuck’s Pumpkin Spice Latte and Au Bon Pain’s Harvest Pumpkin Soup. With no Au Bon Pain anywhere near Peoria, I went on the hunt for a homemade pumpkin soup. A delicious mix of onions, pumpkin purée, cumin, coriander, nutmeg, maple syrup and sweet cream. If you’re looking for something that will warm you up without weighing you down, this vegetarian soup is sure to hit the spot!. With only 140 calories per serving, this soup is certain to become a fall favorite at your house. As I was eating this soup, all I kept thinking was how wonderful this soup would be for Thanksgiving. Yes, around here I start planning holiday meals really early! 😉 Serve with a slice of Pumpkin Walnut Focaccia for a warm and comforting dinner on a chilly fall evening.
One Year Ago: Classic Pound Cake 

Harvest Pumpkin Soup

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Ingredients:

  • 2 tablespoons unsalted butter
  • 1 medium onion, minced
  • 2 medium garlic cloves, minced (about 2 tsp)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground nutmeg
  • 3 cups low-sodium chicken broth, plus extra as needed
  • 2 cups water
  • 1 (15-oz) can pure pumpkin purée
  • 1/4 cup maple syrup
  • 1/2 cup half-and-half
  • Salt and ground black pepper to taste
  • Blue cheese crumbles
  • Toasted walnuts
  • Pumpkin seeds

Directions:

  1. In a large Dutch oven over medium heat, melt the butter. Add the onion and cook until softened, 5 to 7 minutes. Stir in the garlic, cumin, coriander and nutmeg and cook until fragrant, about 30 seconds.
  2. Stir in the broth, water, pumpkin and maple syrup and bring to a boil. Reduce to a simmer and cook for 15 minutes, or until the flavors have melded.
  3. Remove from heat and allow to cool slightly before working in batches to purée the soup in a blender until smooth, 1 to 2 minutes. Return the soup to a clean pot. Stir in the half-and-half. (additional broth may be added as necessary to adjust the soup’s consistency) Heat the soup gently over low heat until hot (do not boil). Season with salt and pepper to taste. Ladle soup into serving bowls and sprinkle with blue cheese crumbles, toasted walnuts and pumpkin seeds.

Yields: 4 to 6 servings

Source: adapted from USA Today, originally from Soups, Stews & Chilis

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This entry was posted in Main Dish, Soup, Vegetarian and tagged , , , , . Bookmark the permalink.

24 Responses to Harvest Pumpkin Soup

  1. Caroline says:

    Oh I can’t wait for the weather to cool down a bit. I can imagine snuggling up in a blanket on the couch, watching a movie and eating a bowl (or two…or three) of this soup. Sounds delicious!

  2. jennknee says:

    There’s the pumpkin soup you teased us with yesterday! It looks wonderful – especially alongside that beautiful focaccia!

  3. Geet says:

    Looks delish. Have to try it soon.

  4. This looks like the perfect thing to make this weekend! Love the blue cheese addition!

  5. Jenny says:

    Love this for Fall!

  6. Hi Christina, another great recipe. I have half pumpkin at the fridge right now; guess now I know what to do with it. Thanks!

  7. ahhh i love pumpkin porridge! this looks like the perfect welcome to fall 😀

  8. This is stunning! I love pumpkin soup and you totally got me in the mood for fall! Buzz!

  9. Fall weather is upon us in Utah and I can already taste how satisfying this soup is.

  10. I need pumpkin soup now. ASAP.

  11. I absolutely love pumpkin soup! This with your foccacia would be amazing!

  12. Judy says:

    Mmm, I like the idea of the blue cheese garnish, that can translate to a number of soups. This looks like a great recipe, I highlighted it on my Feature Fridays this week — LOVE PUMPKIN!

  13. Looks wonderful and I love the blue cheese sprinkled over at the end!

  14. Very delicious! I made my own bag of this and it was great. The best thing about it is that it was great served hot or chilled.

  15. I absolutely love pumpkin soup! Adding some blue cheese crumbles on top is a wonderful idea.

  16. Pingback: Spicy Harvest Pumpkin Soup « Stay Healthy, Stay Happy

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  18. Pepper says:

    I was just writing to let you know I love your site, and I posted this recipe on my blog today. http://thesassypepper.blogspot.com/2011/11/pin-tastic-harvest.html

    Have a great weekend!

    Pepper 🙂

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  20. We’ve tried this twice. It’s a huge favorite–and I have four children! The last time I made it, we were out of pumpkin seeds, so we added crumbled bacon instead. Yum!

  21. Pingback: Spicy Harvest Pumpkin Soup « Hungry Hannah

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