This creamy Autumn Spice Pumpkin Soup tastes like pumpkin pie!
If you follow me on instagram, then you know I spent the weekend making gallons of Cafe Rio Salad Dressing. It took a few hours and lots of refrigerator space but I got ‘er done! It was for a conference held by my church women’s organization and the chair of the food committee chose to serve MY Cafe Rio Pork Salad recipe to the 300 women attending! Pretty exciting!!! But I’m not gonna lie, I was also a bit nervous. It turned out to be a success though! We over estimated on food so we had some leftovers even after people ate seconds (yeah, THAT good). My husband was more than willing to eat the extras.
Well, this might come as a shock but… I don’t like pumpkin pie. You already know I’m not a big fan of pie, particularly the crust but I just can’t eat a whole piece of pumpkin pie (I think it’s the texture… or lack thereof). Really, when my mom would make it at Thanksgiving I would go dish myself up a bowl of vanilla ice cream and mix in LOTS of chocolate syrup and chocolate chips. That’s what’s missing! Maybe I’ll add chocolate to a pumpkin pie! Oh my, lot’s of ideas… good things coming your way!
While I don’t like pumpkin pie, I pretty much love everything else pumpkin… chocolate pumpkin cupcakes, pumpkin cake, pumpkin bread with cream cheese frosting… AND this creamy Autumn Spiced Pumpkin Soup! I have actually never had pumpkin soup before making this one but I really liked it, especially with the pumpkin seeds. I love texture, remember?
So…. if you want the pumpkin pie taste and your house to smell like you’ve been baking pie but not eat the calories, make this soup! Seriously, I should have just called it pumpkin pie soup.
Autumn Spice Pumpkin Soup
- 2 tablespoons oil
- 1 cup onions, diced
- 2 tablespoons fresh ginger, minced
- 4 1/2 cups chicken broth
- 2 15 ounce cans pureed pumpkin
- 1 cup apple cider or apple juice
- 1 granny smith apple, peeled, cored, and chopped
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 2 bay leaves
- 2 teaspoons cinnamon
- 1 teaspoon thyme
- 1/2 teaspoon white pepper, black pepper will work too
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- 3/4 cup whipping cream
For the garnish (optional):
- Whipping cream or sour cream
- pumpkin seeds
- pomegranate seeds
- In a large pot, saute onions in oil until translucent. Add ginger and cook 30 more seconds. Add all the ingredients EXCEPT the cream and garnishes. Bring to a simmer, cover, and simmer on low for about 45 minutes. Take out the bay leaves, add the cream, and puree soup with a hand blender or in a standing blender.
- Dish into bowls and garnish with whipping cream or sour cream, fresh thyme, pomegranate seeds, and pumpkin seeds and serve.
I recommend this hand blender for pureeing any kind of soup. Way easier than transferring to a blender to puree in multiple batches.