Fall Recipes: Pumpkin Soup With An Added Bonus

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Fall Recipes: The Perfect Heart Warming Pumpkin Soup

fall recipes

 One of my go to recipes this time of year is this hearty, flavorful pumpkin soup! I serve it as a first course for dinner or for lunch along with a salad! In fact it was our tradition to serve this soup before we went with the kids, when they were little, to Trick or Treat through the neighborhood. Everyone who stopped at our door would mention how our home smelled like Christmas!  

Serves 4-6 Ingredients For Pumpkin Soup: 

  • 1/3-cup olive oil
  • 2 medium onions, thinly sliced
  • 4 scallions, chopped
  • 1 tablespoon dry sherry
  • 1-teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 teaspoon freshly ground nutmeg
  • 1 1/2 teaspoons kosher salt
  • Pinch of cayenne pepper
  • 1 (29 ounce) can pure pumpkin
  • 1 quart homemade chicken stock or store bought organic chicken or vegetable broth.
  • 1 (6 ounce) package full fat cream cheese, cut into small pieces

fall recipes

Garnish:

  •  2 teaspoons sour cream,
  • 4 scallions, finely chopped small
  • 1 small jalapeño, sliced thin (optional)
  • 1/4 cup pomegranate seeds
  • Walnut oil or olive oil for drizzling (optional)
  • 1/4 cup toasted pumpkin seeds

Instructions:

  1. On medium – high heat, heat a saucepan or stockpot until hot. Add olive oil, onions, scallions and stir.
  2. Turn heat down to medium. Sauté until the onions start to caramelize( about 10 to 12 minutes.) Add sherry and stir. Add the cinnamon cloves, nutmeg, salt, cayenne pepper, and pumpkin, and mix well.
  3. Add the chicken stock and stir until all of the ingredients have blended together well.
  4. Lower the heat and simmer for 40 minutes, until the soup starts to thicken slightly. If the soup is too thick, add more chicken stock or water, 1/2 cup at a time. Turn off heat.
  5. Fill a blender halfway with the soup and half of the cream cheese, blend unit smooth.
  6. Pour into soup pot. Continue the process with the rest of the soup and the cream cheese until everything has been blended.
  7. Place the soup pot back on the stove and heat through.
  8. Serve soup piping hot, garnished with a dollop of sour cream, finely chopped scallions, chopped jalapeño, pomegranate seeds, a drizzle of walnuts or olive oil, pumpkin seeds.

fall recipes BONUS PUMPKIN ON YOUR FACE FOR YOUNGER LOOKING SKIN? fall recipes The beta-carotene in pumpkin helps protect from the damaging affects of the suns UV rays. I use it as an all natural face mask that exfoliates and soothes. I also use it on my hands to help moisturize and reduce age spots! Here is all you need ¼ cup pureed pure “pumpkin” not canned pumpkin “pie” 1 tablespoon natural organic honey 1 tablespoon whole fat milk. ¼ cup almonds, ground small Place all the ingredients in a small bowl and use a whisk to beat together until creamy smooth Apply to a clean dry face. Leave on for 20 minutes. Just before washing your face use your hands to scrub the almonds gently into your skin. Wash off with a face cloth in warm water. Apply your moisturizer! Big Hugs Love, Cristina Enjoy!  

  • dholcomb1

    love the addition of the jalpeno to the soup.

    and a great idea on the facial puree!

    denise