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Pumpkin Soup

Pumpkin Soup

Pumpkin Soup

Pumpkin Soup


For the Spicy Pumpkin Soup:

1 Tb. oil

1 large onion, peeled and chopped

5 cloves garlic, peeled and chopped

1 jalapeno, seeded and chopped

1 1/2 Tb. ground cumin

1 1/2 Tb. dried oregano

1 1/2 tsp. salt

8 cups vegetable stock

29 oz. can pure pumpkin puree

15 oz. can white beans, drained

2 Tb. red wine vinegar

2 Tb. honey

For the Toasted Pumpkin Topping:

1/2 cup pumpkin seeds

1 cup french fried onions




Place a large sauce pot over medium-high heat. Add the oil, onion, garlic and jalapenos. Saute for 3-5 minutes until soft. Stir in the cumin, oregano and salt. Saute another 2 minutes.

Add the stock, pumpkin puree and beans to the pot. Simmer for 20 minutes, uncovered. Then add the vinegar and honey and simmer another 3-5 minutes.

Use an immersion blender to puree the soup until smooth. *You can also use a regular blender, but be careful! Open the vent in the lid and place a towel over it to protect from hot splashing liquid.

Preheat the oven to 400 degrees F. Spread the pumpkin and onions out on a baking sheet. Sprinkle with a dash or two of cayenne pepper and a little salt. Toast for 3-4 minutes.

Serve the soup warm, sprinkled with toasted pumpkin and onions.

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