Pumpkin Soup

Delicious (and pretty simple) soup for Halloween or Thanksgiving!




1 Tbl olive oil ¼ cup onion, chopped 2 stalks celery, chopped 2 carrots, chopped ½ Tbl coriander 1 teaspoon ground cumin 1 teaspoon cinnamon ¼ teaspoon ground clove ¼ teaspoon nutmeg 2 lbs pumpkin (I use the small "pie pumpkins" - peeled, seeded and chopped into about 2" cubes) 5 cups chicken stock (may substitute vegetable stock) Sour cream and roasted pumpkin seeds (for garnish)

Nutritional information

No nutrition information available


Heat oil in large saucepan or dutch oven. Add onion, celery and carrot... saute 4-5 minutes. Add spices and saute another 2-3 minutes. Add pumpkin and stock...bring to a boil, cover and lower to a simmer. Simmer 20 minutes or until all vegetables are tender. Cool 5 minutes then blend in food processor until smooth. Return to the pan (taste and add additional seasonings as desired) and bring to serving temperature. Serve hot... looks great served in the hollowed out small pie pumpkins! Garnish with a swirl of sour cream and sprinkling of roasted pumpkin seeds... if youʼre really good you can make the swirl of sour cream look like a ghost! May substitute plain yogurt for the sour cream.