Harvest Pumpkin Soup is a creamy blend of pumpkin, broth and cream served warm with pistachios sprinkled on top. So flavorful and cozy, a hot mug of this soup will warm any cold day!
It’s that time of year when I start wearing a hoodie around the house, and make coffee by the pot instead of the cup. When it starts to get cool, there is nothing more cozy to stave off the cold weather blues than a bowl of soup. Especially one that is so good for you!
This Harvest Pumpkin Soup is made from scratch, using canned pumpkin puree instead of fresh. I have made it both ways and actually prefer canned pumpkin’s flavor. Either way, this soup recipe is hearty and delicious, and packed with vitamins and fiber. Top it off with pistachios for extra crunch!
Instead of pistachios, why not try your soup topped with:
- Cheddar popcorn
- Toasted Walnuts
- Garlic croutons
- Shredded Parmesan
- Herb Couscous
- Roasted broccoli
Harvest Pumpkin Soup
Harvest Pumpkin Soup is a creamy blend of pumpkin, broth and cream served warm with pistachios sprinkled on top. So flavorful and cozy, a hot mug of this soup will keep you warm!
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 7 cups
- Category: Soup
- Method: Stovetop
- Cuisine: American
- 2 tbsp. unsalted butter
- 1 large potato, peeled and diced
- 1/2 large onion, diced
- 4½ cups chicken or vegetable stock
- 1 15 ounce can pure pumpkin puree (not pumpkin pie filling)
- salt and pepper to taste
- 1/4 tsp. ground nutmeg
- 1/2 cup heavy cream
- 1/2 cup 2% milk
- 2 TBSP shelled pistachios for garnish (optional)
- In a large pot over medium heat, melt the butter.
- Add the potatoes and onions and cook, stirring occasionally, until the onion is translucent about 10 minutes.
- Add the stock and bring to a boil.
- Cover,reduce heat to low and simmer until the potatoes are tender, about 15 minutes.
- Stir in the pumpkin. Using an immersion blender, process until smooth. OR use a blender to puree the mixture in batches.
- Add the nutmeg and salt and pepper to taste.
- Increase heat to medium-high and bring mixture to a boil, then reduce heat to simmer and cook for an additional 10 minutes.
- Stir in the milk and cream and heat thoroughly.
- Season with salt and pepper to taste and serve hot.
Note – If desired, substitute half-and-half for the heavy cream and milk.