Pumpkin Soup

To Note:

This recipe has become one of my go-to favorites in the fall and winter, especially as the price of canned pumpkin drops around the holidays and I’ve loaded up the pantry. No matter the time of year, I try to always have fresh staples like celery, carrots and onions stocked and if you do too, you can whip up this quick, easy and incredibly nutritious soup whenever you feel Jack Frost nipping at your nose.

To Get:

1  cup each, white onion, celery and carrot, diced

2  garlic cloves, smashed

6  fresh sage leaves (or 1 teaspoon dried sage)

1-15 ounce can pumpkin purée

1-32 ounce box of unsalted chicken stock

1 tablespoon olive oil

Salt and pepper to taste

Optional for garnishing:

Greek yogurt (I use 0% fat, but use what you would like or have on hand)

Roasted pepitas

Scallions (sliced)

To Do:

  1. Sauté onion, carrot, celery, with a small pinch of salt and pepper, in the olive oil over medium-low heat until veggies begin to soften, about 10 minutes.
  2. Add the garlic and sage and sauté another minute or two until fragrant.
  3. Stir in pumpkin puree and let warm through, another couple of minutes.
  4. Add the chicken stock and stir to combine.
  5. Raise the heat and bring to boil.
  6. Cover and reduce the heat to medium and let simmer for 20-30 minutes until veggies can be mashed with the back of your cooking spoon or with a fork.
  7. Using an immersion blender, puree the soup until smooth. Alternatively, you can puree the soup in a blender. However, be careful using this method, only fill blender half full, remove plastic cap, cover hole with a dish towel, and blend until smooth. Serve warm with a dollop of Greek yogurt and sprinkle with toasted pepitas and scallions.
  8. Nosh

Serves 4



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