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. By using these products, all we had to focus on was enjoying the cooking experience because who really likes to clean up sticky messes? 


  • 2 small pumpkins for baking
  • 3 Cups chicken stock
  • ¾ Cup heavy whipping cream
  • ¼ tsp ground nutmeg
  • ½ tsp ground sage (optional) 
  • 1½ tsp salt
  • 4 Tbsp sour cream (optional)


  1. Preheat the oven to 400°F.
  2. Cut pumpkins in half and scoop out seeds.
  3. Spray a cookie sheet with nonstick cooking spray. Place pumpkins face down on a Double Burner Griddle sheet and roast until soft to the touch, about 45 minutes.
  4. Remove pumpkins from the oven using pot holders and let cool. Once pumpkins are cool, scrape out insides from skins into a large bowl.
  5. Add chicken stock to the pumpkin mixture and blend to a puree using a Jet Mix Immersion Blender.
  6. 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 and nutmeg. Mix well and remove from heat.
  7. Serve warm with a dollop of sour cream.
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