Pumpkin Soup With Vermouth Recipe

Name: Pumpkin Soup With Vermouth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups canned pumpkin; 4 tablespoons unsalted butter; ½ teaspoon dried ground sage; 1 teaspoon dried Italian herb seasoning; ¼ cup fresh parsley, minced; 2 cups heavy cream; 4 shallots, minced; 2 garlic cloves, minced; 2 cups vegetable stock; ⅔ cup extra dry vermouth; salt, to taste; pepper, to taste; ground cinnamon, for garnish; roasted pumpkin seeds, for garnish (optional); crouton, for garnish (optional)

Servings: persons

3 cups canned pumpkin
4 tablespoons unsalted butter
½ teaspoon dried ground sage
1 teaspoon dried Italian herb seasoning
¼ cup fresh parsley, minced
2 cups heavy cream
4 shallots, minced
2 garlic cloves, minced
2 cups vegetable stock
⅔ cup extra dry vermouth
salt, to taste
pepper, to taste
ground cinnamon, for garnish
roasted pumpkin seeds, for garnish (optional)
crouton, for garnish (optional)

1
In a heavy 3 quart saucepan or Dutch oven, over medium-high heat, melt butter and saute shallots and garlic until golden, about 4 minutes.
2
Stir in sage, Italian herbs, and parsley; saute another minute.
3
Stir in vermouth and reduce heat to medium.
4
Stir in pumpkin and enough vegetable stock to make the mixture smooth.
5
Slowly add remaining stock and then gradually stir in the cream.
6
Bring to a simmer and then reduce heat to keep the soup hot , but not bubbling.
7
Add stock or cream if you prefer thinner soup and season with salt and pepper to taste.
8
Serve in warm bowls and dust with a bit of cinnamon, if desired, add any pumpkin seeds and/or croutons to garnish.

598

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 3 cups canned pumpkin, 4 tablespoons unsalted butter, ½ teaspoon dried ground sage, 1 teaspoon dried Italian herb seasoning, and more.

Yes, Pumpkin Soup With Vermouth 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.

That's it — enjoy your meal!

Pumpkin Soup With Vermouth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions