Simplistic Pumpkin Soup

Scott Anderson


Make sure that you brown the mire poix and not burn it. Black is not the new brown and if the vegetables are burned you will incorporate a harshness of flavor and not the subtle sweetness of caramelized vegetables.

You can adjust the consistency of the soup by increasing or decreasing the amount of vegetable stock you add. My personal taste is one for a thicker soup, but many prefer something similar to a creamy tomato consistency. Also, you can hollow out small gourds or pumpkins to serve out of for some added flare for your holiday table setting.

★★★★★ 1 vote
4 to 6
20 Min
45 Min


1/2 c
onion, small dice
1/4 c
celery, small dice
1/4 c
carrots, small dice
1/4 c
2 c
canned or mashed cooked pumpkin
1 tsp
1/4 tsp
cinnamon, ground
1/8 tsp
ground white pepper
1 pinch
ground cloves
4 c
vegetable stock
1 c
1/2 c
heavy cream (start with 1/4 cup and add more if desired)
toasted pumpkin seeds
homestyle toasted croutons


1Heat a heavy bottom stock pan on medium high heat, then add in EVOO and toss in mire poix mixture (carrots, celery and onions), stirring until lightly browned (caramelized).
2Add in pumpkin and stir for 20 minutes to incorporate ingredients and to toast the pumpkin. Add the salt, cinnamon, pepper and clove. Slowly add vegetable stock and heat thoroughly, but do not boil. Cook for 30 minutes continually stirring.
3Remove from heat and place into a food processor and blend until smooth. Return to pan, bring back up to temp, turn off and blend in the mascarpone and finish by stirring desired amount of heavy cream (more or less depending upon your personal taste). Bring back up to temp before serving.
4Ladle into serving bowls or crocks and garnish with a few toasted pumpkin seeds and fresh croutons.
5Makes 4 to 6 servings.

About this Recipe

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy