No, seriously, Is it Thanksgiving without pumpkin soup?
I know, I know – the first thing you think of when you hear the word pumpkin is pie. Maybe even pumpkin latte or pumpkin facial masks – you did read my blog post on my favorite pumpkin masks, didn’t you?
But I’m here to tell you that what you should be thinking about is pumpkin soup! I’ve read the ‘popular’ soup this Thanksgiving is butternut squash, but I say squash that talk!
I say, let’s give them pumpkin to talk about this Thanksgiving.
Hey Pumpkin, Want to Try Something Scrumptious?
This is my favorite pumpkin soup recipe, and I make it every year. It freezes beautifully, too! It’s delicious, easy to put together and I promise you, if you’re a pumpkin fan, you’re going to love it. So come on, read on. It’s not too late to whip up a batch. Because let’s face it, is it really Thanksgiving without pumpkin soup?
So without further ado, here’s the recipe!
One pound canned or fresh pumpkin puree.’
Use ½ stick (4 TBS) butter or your fave butter substitute for dairy-free (I love olive or avocado oil)
Then one TSP kosher salt (regular is fine too)
And ½ TSP curry powder
And ½ TSP ground nutmeg
¼ TSP ground white pepper
¼ TSP ground ginger
One large, chopped onion
One medium leek, just the white portion
One bay leaf
One cup half-and-half (save for later) or if you’re dairy-free, any dairy-free substitute.
Four cups regular or low sodium Kellyann chicken bone broth or your favorite chicken stock
In a soup pot, melt the butter and then sauté’ the onion and leek and stir until nice and soft.
Add the pumpkin, salt, spices, Dr. Kellyann’s chicken bone broth (or your favorite broth), and the bay leaf.
Then lower the heat and simmer, uncovered for about 15 minutes, and don’t forget to stir the soup.
I stir every five minutes, so three times.
Let cool for 15 minutes, then remove the bay leaf and puree’ the soup with either a blender, emulsion blender, or any food processor.
The soup is good in the fridge for two days, or you can freeze till ready to serve. I always make this ahead and freeze it. Then, when I’m ready to serve, I reheat it in the soup pot, adding the half-and-half.
Stir until hot.
Top with a sprinkle of roasted pumpkin seeds if desired!
Pumpkin Soup for the Win!
And that’s it. Told you – easy-peasy. Please let me know if you make this soup for Thanksgiving or any time. I’d love to hear what you think of it.
Wishing you and yours a wonderful, happy, delicious Thanksgiving. I’m so grateful you are here, and I wanted you to know that – I truly am thankful. Now go enjoy this fabulous holiday weekend. You deserve it!
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