Fall Pumpkin Soup



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This soup is the perfect fall lunch or dinner. We love using fresh ingredients like pumpkin when cooking at home, and we also love using our XD cookware! In this recipe we used our XD Double Burner, our Jet Mix Blender, and our XD Saucepan. Using these products made sure all we had to focus on was enjoying the cooking experience, because who really likes to clean up sticky messes? 



    • 2 small sugar (baking) pumpkin
    • 3 cups chicken stock
    • ¾ cup heavy whipping cream
    • ¼ teaspoon ground nutmeg
    • ½ teaspoon ground sage (optional) 
    • 1 ½ teaspoons salt
    • 4 tablespoons sour cream


  1. 1.Preheat the oven to 400 degrees F.. Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non-stick cooking spray. Place pumpkins, face down on a Double Burner Griddle sheet and roast until soft to the touch, about 45 minutes. Remove pumpkins from the oven using pot holders and let cool. Once pumpkins are cool, scrape insides from skins into a bowl for your Jet Mix. 

    1. Add chicken stock to the pumpkin mixture and mix to a puree using a Jet Mix Blender. Pour soup into a large XD Saucepan and bring to a simmer over medium heat (do not use high heat!). Stir in cream, salt, sage (optional) and nutmeg. Mix well and remove from heat. Serve warm with a dollop of sour cream (optional)
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