When the temperatures turn cooler in fall, I always think of a warm, thick soup with crusty bread. Living in Florida, it’s not that cold, but I still want soup as our temperatures drop. Everyone has their favorite pumpkin soup recipe. Here’s my spin on the autumn classic. Feel free to adapt by adding spices or whatever pleases your palate or pantry.
My thick soup is creamy with a depth of flavor without adding cream. I use yogurt, but if you have to avoid dairy, you can substitute coconut or almond milk. Simmering pumpkin with garlic and onion is the key to the taste. You can use the real deal with small cooking pumpkins, or if you’re pushed for time, substitute prepared pumpkin puree. Nuts and seeds add a crunchy aspect to the velvety pumpkin soup. Try toasting some sliced almonds in a dry pan set on a low flame until lightly browned. You can substitute pecans, walnuts, pignoli nuts, or seeds.
Rich & Creamy Pumpkin Soup With Nuts
Use organic when available. Serves 4 to 6
Ingredients
- 2 tbsp olive oil
- 2 lbs fresh pumpkin, peeled, seeded, chopped (Sub 2 1/2 cups puree)
- 2 medium onions sliced
- 2 cloves of garlic
- 3 cups vegetable or chicken stock
- 1 cup plain Greek yogurt (coconut or almond milk)
- 1/2 cup roasted nuts (almonds, pecans, walnuts, pignoli nuts, croutons, or seeds)
Instructions
- Over medium heat, add oil to pot and saute onions for 1 minute
- Add pumpkin and garlic and saute for a couple of minutes
- Add stock and salt and pepper and bring to a boil
- Reduce heat and simmer until pumpkin is tender about 30 minutes
- Blend with immersion blender or let cool slightly and remove to regular blender
- Return to pot and add yogurt
- Cook 1 minute on medium
- Serve in soup tureen or individual bowls
- Optional 1 tablespoon yogurt to swirl through the soup or drop into soup
- Garnish with roasted nuts, seeds, croutons, or roasted chickpeas
Enjoy!
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