pumpkin soup

a recipe by
Laurie Sanders
Seattle, WA

If you don't have fresh sage and thyme, use a teaspoon or so of dried thyme leaves and one of sage. Add more after you taste it so you don't overpower the pumpkin flavor. I used Libby canned pumpkin puree but you could roast your own pumpkin or squash and blend until smooth before adding it to the soup. This soup is easy to eat and digest. Plus it is a gorgeous fall color!

serves 8
prep time 20 Min
cook time 10 Min
method Stove Top

Ingredients For pumpkin soup

  • 4 Tbsp
  • 1 sm
    sweet onion
  • 1 Tbsp
  • 5 sprig
    thyme, leaves
  • 2 lg
    sage leaves, fresh
  • 2+ c
    poultry stock
  • 2 1/2 c
    pumpkin puree
  • 1 to 3 tsp
  • 1/2 tsp
    fresh ground black pepper
  • 1 Tbsp
    brown sugar
  • 1/2 c
    heavy cream
  • 1/2 c
    whole milk

How To Make pumpkin soup

  • 1
    Melt butter in a large saucepan, sauté finely chopped onion in butter until it softens, add garlic, fresh thyme leaves and finely chopped fresh sage leaves.
  • 2
    Add stock and pumpkin puree and stir on medium low heat until combined and beginning to steam. Use immersion or regular blend to blend until smooth.
  • 3
    Add salt, pepper and brown sugar to taste. I liked 2 teaspoons of salt at least and a heaping tablespoon of brown sugar. Season with a little first, taste and add more if needed.
  • 4
    Add cream and milk and heat to eating temperature. Do not bring to a boil. Just heat it through.
  • 5
    Enjoy with a swirl of sour cream or goat cheese and some toasted pumpkin seeds on top if you are feeling fancy.