Pumpkin Soup Recipe

Name: Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (15-ounce) cans pumpkin puree, not flavored pie filling (about 3 1/2 cups); 3 to 4 1/2 cups vegetable stock or chicken stock, homemade (page 241 or 240) or store-bought, as needed; 1 teaspoon ground cinnamon; 1/2 teaspoon ground Mexican cinnamon (canela) or additional ground cinnamon; 1/2 teaspoon ground allspice; 1/2 teaspoon ground cloves; 3 tablespoons honey; 1 tablespoon pure maple syrup; 1/4 cup creme fraiche or sour cream; Kosher salt and freshly ground black pepper; Cranberry-Maple Creme Fraiche (recipe follows); 1/3 cup pumpkin seeds, toasted (see page 250); 1/4 cup finely chopped fresh chives; 2 cups cranberry juice; 2 tablespoons pure maple syrup; 1/4 teaspoon maple extract; 1 cup creme fraiche or sour cream; Kosher salt; (makes about 1 1/4 cups)

Servings: persons

2 (15-ounce) cans pumpkin puree, not flavored pie filling (about 3 1/2 cups)
3 to 4 1/2 cups vegetable stock or chicken stock, homemade (page 241 or 240) or store-bought, as needed
1 teaspoon ground cinnamon
1/2 teaspoon ground Mexican cinnamon (canela) or additional ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
3 tablespoons honey
1 tablespoon pure maple syrup
1/4 cup creme fraiche or sour cream
Kosher salt and freshly ground black pepper
Cranberry-Maple Creme Fraiche (recipe follows)
1/3 cup pumpkin seeds, toasted (see page 250)
1/4 cup finely chopped fresh chives
2 cups cranberry juice
2 tablespoons pure maple syrup
1/4 teaspoon maple extract
1 cup creme fraiche or sour cream
Kosher salt
(makes about 1 1/4 cups)

1
Put the pumpkin puree in a large saucepan, whisk in 3 cups of the stock, and bring to a simmer over medium heat.
2
Add the cinnamon, Mexican cinnamon, allspice, cloves, honey, and maple syrup.
3
Simmer for 15 to 20 minutes.
4
Whisk in up to 1 1/2 cups more stock if the soup is too thick.
5
Remove from the heat and whisk in the creme fraiche.
6
Season with salt and pepper to taste.
7
Ladle the soup into bowls and top each with a large dollop of the cranberry-maple creme fraiche and some of the pumpkin seeds and chives.
8
Bring the cranberry juice to a boil in a small saucepan over high heat.
9
Cook, stirring occasionally, until thickened and reduced to 1/4 cup, about 10 minutes.
10
Remove from the heat, stir in the maple syrup and maple extract, and let cool to room temperature.
11
Put the creme fraiche into a small bowl, add the cranberry mixture, and stir to combine.
12
Season with salt.
13
Cover and refrigerate for at least 30 minutes and up to 1 day to allow the flavors to meld.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 (15-ounce) cans pumpkin puree, not flavored pie filling (about 3 1/2 cups), 3 to 4 1/2 cups vegetable stock or chicken stock, homemade (page 241 or 240) or store-bought, as needed, 1 teaspoon ground cinnamon, 1/2 teaspoon ground Mexican cinnamon (canela) or additional ground cinnamon, and more.

Yes, Pumpkin Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Soup

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