Pumpkin soup

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2 1/2 cups solid pumpkin, fresh or canned (roast if using fresh pumpkin)

Roast Pumpkin with Blood Orange Olive Oil in the oven until tender; roasting adds flavor and locks in nutrients that boiling takes out 

1 yellow onion, chopped

1 Golden delicious apple, chopped into cubes

2 1/4 cup chicken broth

2 cups half and half

1 tsp curry

1/2 tsp salt

Sour cream  - optional

Pumpkin seeds - optional


Put chopped onion and apple in sauce pot, add 1 1/4 cup chicken broth. Cook until tender. Bring to a boil, cover and reduce heat. Process onion mixture and pumpkin in a food processor or with a hand blender. Process until smooth.

Return mixture to sauce pan and add 1 cup chicken broth, half and half, curry and salt. Cook on medium heat until soup simmers. Serve warm, topping soup with sour cream and spicy seeds.

*Recipe adapted from Southern Living Christmas 2001