Ingredients (~8 servings)
- 2 pie pumpkins (~5 lbs total)
- 8 Tbsp butter (1 stick)
- 2 medium onions, roughly chopped
- 4-6 cloves garlic, roughly chopped
- 2 Quarts (8 cups) chicken stock
- 1/2 tsp dried thyme
- 1/2 tsp rubbed sage
- Salt and pepper to taste
- Heavy cream, for serving (optional)
If you can’t find fresh pie pumpkins, you can substitute three 15-oz cans of pure pumpkin puree (not pie filling).
For a vegan version, use olive oil instead of butter, vegetable stock, and coconut cream instead of heavy cream.
Prepare the Pumpkin
Cut the pumpkins in half and use a spoon to scoop out all the seeds.
Cut each half into slices. Lay the slices flat and use a sharp knife to carefully cut away the tough outer skin; discard the skin.
Cut the remaining pumpkin flesh into rough 1-2 inch chunks.
Sauté Aromatics and Cook
Place a large pot or Dutch oven over medium heat and melt the butter.
Toss in the chopped onions and sauté for ~5-7 minutes, stirring occasionally, until they start to turn translucent.
Add the garlic and sauté for one more minute until fragrant.
Add the chicken stock, the chunks of pumpkin, dried thyme, and rubbed sage to the pot. Stir to combine.
Bring the liquid to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for ~10-15 minutes.
The soup is ready to blend when the largest chunks of pumpkin are easily pierced with a fork.
Blend and Finish
Remove the pot from the heat. Use an immersion blender to puree the soup directly in the pot until it’s velvety smooth.
If you don’t have an immersion blender, let the soup cool down for a few minutes. Carefully transfer it in batches to a regular blender and puree until smooth.
Return the pureed soup to the pot. You can now adjust the consistency.
If the soup is too thick, whisk in a little more stock or water. If it’s too thin, let it simmer uncovered for a few minutes to reduce.
Taste the soup and add salt and pepper until it’s seasoned to your liking.
Ladle into bowls and serve, adding an optional drizzle of heavy cream.
Pumpkin Soup
Ingredients
Ingredients (~8 servings)
- 2 pie pumpkins ~5 lbs total
- 8 Tbsp butter 1 stick
- 2 medium onions roughly chopped
- 4-6 cloves garlic roughly chopped
- 2 Quarts chicken stock 8 cups
- 1/2 tsp dried thyme
- 1/2 tsp rubbed sage
- Salt and pepper to taste
- Heavy cream optional, for serving
Instructions
- Cut pumpkins in half, remove seeds, and peel. Chop pumpkin into 1-2 inch chunks.
- Melt butter in large pot. Sauté onions 5-7 minutes until translucent.
- Add garlic, cook 1 minute. Add chicken stock, pumpkin, thyme, and sage.
- Bring to boil, then simmer covered 10-15 minutes until pumpkin is tender.
- Puree soup using immersion blender or standard blender until smooth.
- Adjust consistency with stock if needed. Season with salt and pepper.
- Serve with optional cream drizzle.
