The first time I had savory pumpkin soup, however unlikely it might seem, was aboard a cruise ship in the Bahamas. I had a remarkable pumpkin soup again in 2019 in a small German town called Bensheim. There’s a restaurant in the old town called the Blauer Aff (Blue Monkey) that our local friends introduced us to for a very special dinner. The restaurant is delightful and I highly recommend it, if you’re ever in the area. They served me a thick and hearty pumpkin soup garnished with toasted pumpkin seeds floating on top with a side of warm, fresh bread.  It was autumn there and the pumpkin was fresh from the field. It was divine! This is a memory that lingers in my mind to this day. Since then, I’ve experimented to recreate my own version of this nourishing, velvety soup. 

Autumn Harvest Pumpkin Soup

Ingredients:

• 2 tablespoons olive oil

• ½ onion (large) chopped

• 1 pint of chicken or vegetable broth

• 1 can pumpkin purée (15 ounce) or 2 cups of roasted pumpkin, puréed

• 1 tablespoon brown sugar, packed

• ¼ teaspoon ground coriander

• ¼ teaspoon ground cinnamon

• ¼ cup half and half

• ¼ cup heavy cream

• Salt and pepper to taste

Directions:

Heat 2 tablespoons of olive oil in a sauce pan. Add the chopped onion and sauté until soft. Next, add the pint of chicken or vegetable broth and stir until mixed, then add the pumpkin purée (or roasted pumpkin). Using a blender stick or a blender, purée the soup. Stir in brown sugar, spices, half and half, and cream. Blend just until mixed. Heat to a gentle boil, stirring constantly. Ladle into bowls when ready to serve.

Tips and Tricks:

Garnish with roasted pumpkin seeds, a swirl of heavy cream and a sprinkle of cinnamon, if desired.

To make this recipe vegetarian or vegan, use coconut milk or almond milk in place of the heavy cream and half and half.  Use a swirl of coconut milk or other nut milk on the top of the soup. 

Also, use vegetable broth instead of chicken broth to prepare the soup. 

Tools:

For this recipe, if you don’t have a good blender stick, I recommend a Cuisinart cordless/rechargeable blender stick pictured below. I’ve also included a link for a blender that is similar to the one I use at home, which I love!