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!
Ingredients
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
Directions
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!
Enjoy!
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!
Thanks so much for reading this and for being here. I’d be so appreciative if you would share this post, my site, and my boutique with friends. I mean, the holidays are around the corner!!! Yikes!! So take a quick sec and email this link. And sign up yourself if you haven’t already! (Maybe someone emailed you this post!) It Just takes your email address, and you’re in!
37 Comments
jess jannenga
November 23, 2021 at 8:54 amOh yum! I do love my butternut squash soup, but would love to try this. The addition of curry powder and nutmeg sounds especially good! I am all of warm tasty soups with good hearty breads in the colder months!
Thank you for sharing! Im pinning 🙂
Have a Happy Thanksgiving Gwen!
jess xx
http://www.elegantlydressedandstylish.com
Gwen Gottlieb
November 23, 2021 at 3:30 pmOh, yes! Bread for dipping is everything! Such a good point! I sell the best bread mixes in my boutique, Shopping with Gigi, but any hearty bread will do! One of these days I may make a batch of butternut, but for now, it’s pumpkin! Happy Thanksgiving! xoxo
Rosemary Davis
November 23, 2021 at 9:36 amPumpkin soup is new to me! But, it sounds delicious and I would love to give it a try.
Happy Thanksgiving
Rosemary
http://www.distinctlysouthernstyle.com
Gwen Gottlieb
November 23, 2021 at 3:28 pmOh, Rosemary, if you’re a pumpkin fan you will love it – promise!! Happy Thanksgiving! xo
Libbie Burling
November 23, 2021 at 11:05 amOh this looks yummy! I am a huge fan of soups of all kinds and I can’t wait to try this!
Gwen Gottlieb
November 23, 2021 at 3:28 pmI’m a huge soup fan myself – especially with bread for dipping into it!
jodie filogomo
November 23, 2021 at 1:21 pmI would make this in an instant Gwen. I just made butternut squash soup, and this would be way easier by using canned pumpkin. Thanks for sharing,
XOXO
Jodie
http://www.jtouchofstyle.com
Gwen Gottlieb
November 23, 2021 at 3:27 pmYes, canned pumpkin makes it easy, peasy! Welcome! xoxo
Rebecca
November 30, 2021 at 2:56 amI’m putting this on the Christmas menu for sure. Yummy Gwen… Sounds so healthy too… especially with with avocado plant butter.
Gwen Gottlieb
December 7, 2021 at 12:47 pmAvocado plant butter? Never heard of that and I’ll bet it’s delicious!!
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