The amazing thing about pumpkin, and one of the reasons we love it so much, is how it can compliment just about every dish. This especially goes for savory ones—as most people know it as an ingredient in sweets! But it makes sense. Pumpkin belongs to the squash family and like squash, it can flip flop between sweet and salty dishes. Take this pumpkin soup, for instance. A simple unflavored pumpkin puree, vegetable broth and cream serve as the base for this simple soup. Add in some flavor enhancers like onion and garlic as well as spices like thyme and sage, and this dish becomes the perfect compliment to any autumn or winter dinner. And it’s incredibly versatile. Don’t have vegetable broth? Chicken stock works too. Need a non-dairy version? Sub in the heavy cream for a little less of your favorite nut milk like almond, cashew or soy. Follow along with this video culinary class and learn how to make this simply delicious pumpkin soup.
4 cups pumpkin puree
1 cup heavy cream
4 cups vegetable broth
1 medium onion, small diced
3 cloves garlic, minced
1 tsp dried sage
1 tbsp dried thyme
1 tsp paprika
Salt & pepper to taste
- Add about a tablespoon of olive to a dutch oven or large sauce pan. Add the onion and sweat until translucent, about 5 minutes. Add in the garlic, sage, paprika and thyme and cook until the garlic is fragrant, about 1 minute.
- When the garlic is done, add in the broth and pumpkin and season with a pinch of salt and pepper. Give the ingredients a good stir to combine and bring to a boil. Then cover and let simmer for about 20 minutes.
- When soup is done, add in the heavy cream. You can serve as is for a more rustic dish or puree with an emulsion blender until everything is smooth.
- Serve warm garnished with a sprinkle of paprika, a sprig of fresh thyme or some homemade croutons.