Pumpkin Pie Soup Recipe: This Creamy Pumpkin Soup Recipe Cooks In the Pumpkin by Susie Davidson Powell

Creamy pumpkin soup? Yes, please. I return to this pumpkin soup recipe year after year because it’s so versatile.

To make this creamy gluten-free pumpkin soup recipe you will need a whole pumpkin, butter, yellow onion, garlic, fresh apples, chicken broth, cream, goat cheese, fresh thyme, extra-virgin olive oil, salt and black pepper. This creamy fall soup is cooked in the pumpkin! How fun is that?

Swap out the apples for parsnip and celery with a touch of garlic honey for a new riff on autumn flavors. Adjust ratios by adding an extra diced apple or replacing half of the stock with apple cider for a sweeter taste. Keep base quantities and cooking times the same and play around with this super-friendly recipe to make it your own.

Serve this fall soup for for lunch or dinner, or as a starter at Thanksgiving. You will impress those guests!

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Cuisine: American
Prep Time: 30 minutes
Cook Time: 2 hours 
Total Time: 2 1/2 hours
Servings: 6

Ingredients

• 1 whole pie pumpkin
• 1 tablespoon butter
• 1 small yellow onion, finely diced
• 1 clove garlic, minced
• 1 large or 2 smaller apples, peeled, cored and diced to small cubes
• 1 cup chicken broth
• 1/2 cup heavy cream 
• 1 ounce goat cheese (optional)
• 1 teaspoon fresh thyme leaves 
• 1 teaspoon kosher salt or sea salt
• a few good cracks of fresh ground pepper
• 2 tablespoons extra virgin olive oil, plus more for swirling over the soup 

Helpful Products

• Piro Olive Oil
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Salt and Pepper
• Immersion Blender
• Baking Sheet

Recipe Notes

• I used Piro. high antioxidant olive oil in this soup recipe.

• You can swap out the apples for parsnips.

• For a more prominent thyme flavor, increase to 1 1/2 teaspoons.

• You can substitute half and half for heavy cream in a pinch.

• You can substitute vegetable stock or use half stock and half apple cider for the chicken broth.

• Store any leftover soup in an airtight container in the refrigerator. 

Here's how to make it: 

1. Cut a “lid” from the top of the pumpkin about 1/5 of the way down and even for tight fit. Try not to break off the stalk! Scrape out fibers and seeds using a large spoon until the inside is clear. Reserve the seeds to roast later.
2. Oil a casserole dish for one pumpkin (or a baking tray for two pumpkins, if you’re doubling the recipe) and lightly brush both pumpkin and lid with a little olive oil.
3. Put the butter, diced onion, minced garlic, diced apples, chicken broth, heavy cream, 2 tablespoons olive oil and half of the salt into the hollow pumpkin. Stir loosely to mix. Replace the lid. Bake for 1 1/2 hours.
4. Remove the lid, taking care not to break the stalk from the softened lid. Add the goat cheese and thyme. Add remaining 1/4 to 1/2 teaspoon of salt, to taste. Bake for an additional 30 minutes without the lid.
5. Remove the pumpkin from the oven and gently scrape flesh from the walls without tearing through the outer skin or bottom of the pumpkin. Go slowly and feel with your fingers. Leave about 1-inch thickness to the walls.
6. Using an immersion blender, puree the loosened roast flesh and liquids to the desired smooth consistency. (Tip: If the pumpkin mixture is very thick, you can thin the soup with 1/2 cup of warm chicken stock or water-diluted apple cider.) 
7. To serve, replace the lid and bring the pumpkin to the table whole. Ladle the soup into bowls. Season with freshly ground pepper and generous swirls of olive oil. A dollop of crème fraiche or smashed pistachios is a nice topping, too!
   

Thank you to Piro for the great photos to go with my recipe!

Nutrition Facts Per Serving

Calories: 180

Total Fat: 12.4g

Saturated Fat: 5.4g

Cholesterol: 24mg

Sodium: 550mg

Total Carbohydrate: 16.2g

Dietary Fiber: 3.1g

Total Sugars: 11.1g

Protein: 3.5g

Vitamin D: 7mcg

Calcium: 72mg

Iron: 1mg

Potassium: 331mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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