null

Wonderfully Warm Fall Pumpkin Soup

A Halloween and fall inspired pumpkin soup that’s sure to get an invite to all the good Halloween parties once your friends and family find out about it. This crowd pleaser is not only delicious and healthy, but will wow your guests with its unique serving presentation.

As the weather turns cooler and the fall veggies start showing up at the local farmer’s market, we get a lot of requests for fall soups.  This crowd pleaser is not only delicious and healthy but will wow your guests with its unique serving presentation. This recipe uses all of the pumpkin, eliminating waste and capturing the true flavors of fall. As an added bonus, you’re sure to get an invite to all the good Halloween parties once your friends and family find out about your special pumpkin soup recipe.


Prep Time: 75 Minutes
Cook Time: 60 Minutes
Yield: 8 Servings
Difficulty: Medium

INGREDIENTS

  • 8 small roasting pumpkins
  • 6 cups chicken stock
  • 1 tsp. salt
  • 1 cup white onion, chopped
  • 1 clove garlic, minced
  • 6 peppercorns
  • 1 tsp. fresh parsley
  • 1/2 tsp. fresh thyme, chopped
  • 1/2 cup plain yogurt (plus more for garnish if desired

DIRECTIONS

To prepare the pumpkin:

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Cut the top off each pumpkin, exposing the seeds.  Scoop out seeds and webbing.  Dispose of the webbing, and save the seeds for roasting if desired.
  3. Place the pumpkins on a Swiss Diamond roasting pan and bake for 1 hour or until tender.
  4. Scoop out about 1/2 of the pumpkin meat and place in a large bowl, yielding about 6 cups.
  5. Set the remaining pumpkin bowls to the side to use for serving.

For the soup:

  1. Combine the reserved pumpkin meat, chicken stock, salt onion, garlic, peppercorns, parsley and thyme in a Swiss Diamond Stock Pot.
  2. Bring to a boil, and then reduce heat and simmer for 30 minutes uncovered.
  3. Using a Swiss Diamond Jêt Mix immersion blender, blend all ingredients until smooth.
  4. Return to a boil for 2 minutes, and then reduce heat to simmer for 30 more minutes.
  5. Remove from heat and stir in yogurt.
  6. Pour into reserved pumpkin bowls. Garnish with pumpkin seeds, parsley or a dollop of yogurt.