How To Make A Pumpkin Soup From Scratch

Step 1

Preheat oven to 425℉. Place cut pumpkin pieces into a large baking dish. You can keep skin on if you will be using a high speed blender, but if not, it’s best to remove the skin. Layer with the onion, garlic, carrots, and apple. Sprinkle the top with the sage leaves, drizzle olive oil all over the top, and sprinkle several generous pinches of salt over top of ingredients. Bake for 1 hour, turn pieces halfway through, until pumpkin is easily pierced with a fork.

Step 2

Remove from oven and transfer pieces to a high speed blender, ideally a stainless steel if the ingredients are hot. Add 1 or 2 cups of the broth to help blend ingredients together. Allow the blender to run for several minutes until creamy and smooth. Pour the puree into a medium-large pot. Continue to blend remaining pieces in the blender with a little bit of chicken broth until all pieces are blended.

Step 3

Combine the puree with remaining chicken or turkey broth and stir until it’s well integrated, smooth and creamy. If ready to eat, bring the soup to a light simmer. If you prefer a thinner soup, add more broth. If you prefer a thicker soup, use less broth or simmer on the stove to reduce until desired thickness.

Serving Tip

Serve a bowl of pumpkin soup with a drizzle of raw cream or mix plain yogurt or crème fraîche with a little cream or milk to make it runnier. Sprinkle with course sea salt and a drizzle of olive oil.

Make Ahead

Save time by doing making this soup 1-2 days in advance. Reheat soup on Thanksgiving day, when ready to serve the meal.