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Perfect Pumpkin Soup

Pumpkin Soup
Photo Credit
Chatham172/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 8 servings.
Category
Soups, Stews, Chowders
Course
Lunch
Main Dish
Preparation Method
Boil
Credit
The Garden-Fresh Cookbook
Sources
The Old Farmer's Almanac Garden-Fresh Cookbook

This savory pumpkin soup is velvety and bursting with fresh pumpkin flavor. It’s perfect for fall with nutmeg and allspice; add light cream (or milk) at the end for that smooth creamy finish. Serve as an elegant first course or as a comforting lunch or dinner. 

The dry sherry is optional if you don’t have on hand.

Tip: To cut a pie pumpkin: Use a very sharp chef’s knife. Cut off the top and bottom so you can lie the small pumpkin flat on a cutting board. Then use a a very sharp vegetable peeler (or paring knife) to remove the skin from top to bottom in strips. Then, cut the pie pumpkin through the center. 

Scoop out the pumpkin guts and seeds with a spoon. Make Roasted Pumpkin Seeds!

Ingredients
5 cups chicken broth
2 pounds pie pumpkin, peeled, and cut into 1-inch chunks
1 cup chopped onion
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon mace
1/2 teaspoon dried thyme
2 cups light cream or evaporated skim milk
1/8 cup dry sherry (optional)
croutons, for garnish
chopped fresh herbs, for garnish

Instructions

  1. In a large saucepan, warm broth over medium heat. 
  2. Add pumpkin and onions and bring to a boil. Simmer for 20 minutes, or until pumpkin is tender. 
  3. Add nutmeg, allspice, mace, and thyme in the last 5 minutes of cooking. 
  4. Set aside for 10 minutes to cool. In a blender or food processor, puree the mixture until smooth in batches. 
  5. Return the soup to the pan and add the light cream and sherry, stirring to incorporate. Heat the soup thoroughly, stirring constantly so that it does not come to a full boil. 
  6. Garnish with croutons and chopped parsley.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Mary Giordano</span> Sat, 11/11/2023 - 07:06
Hello- I just roasted a medium size pumpkin and would like to use the flesh in a soup- would 2 lbs flesh be equal to 2 lbs of chunks? Should I puree it first? Thanks in advance Mary
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 11/13/2023 - 09:38

Hi, Mary. Whether or not you puree your cooked pumpkin is up to you and your soup recipe. If you puree the 2 pounds, you should end up with about 2 cups of pumpkin puree. 

 <span>Allyssa</span> Mon, 11/06/2023 - 09:22
What can you use besides milk? I can't have dairy and all the milk substitutes I have tried make it taste barfy.
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 11/07/2023 - 10:03

Hi, Allyssa. We see a helpful reader suggested coconut milk, which is our number one substitution. Otherwise you could also try combining a few tablespoons of tahini with water to make a thickener or adding some pureed beans (pinto or navy beans would be good choices).

 <span>Judy</span> Tue, 11/07/2023 - 09:39
Have you tried canned coconut milk? My sister-in-law can't use dairy either and she doesn't care for almond or soy milk substitutes, but likes the canned coconut milk in cream soups.