Pumpkin Soup


  • 1 tbsp.extra-virgin olive oil
  • 1large onion, coarsely chopped
  • 4cloves garlic, minced
  • 4 lb.pumpkin (any kind but preferably sugar pie)
  • 4 c.low-sodium chicken broth
  • Kosher salt

  • Freshly ground black pepper

  • 1/2 c.heavy cream, plus more for garnish



Step 1:

In a heavy soup pot or Dutch oven over medium heat, heat oil. Add onion and garlic and cook until golden. 


Step 2:

Meanwhile, halve, peel, and scrape out seeds of the pumpkin. Cut into chunks.


Step 3:

Add pumpkin chunks and broth to pot. Season with salt and pepper. Bring to a boil, uncovered, then reduce heat to a simmer. Simmer until pumpkin is fork-tender, about 30 minutes. 


Step 4:

Remove pot from heat and, using an immersion blender, blend mixture until smooth. (Alternatively, let soup cool, then blend in a blender.) Stir in cream and season to taste. 


Step 5:

To serve, ladle soup into bowls, add a swirl of cream, and garnish with pepper.