Harvest Pumpkin Soup

Rich and creamy Harvest Pumpkin Soup is sure to warm you up when the air turns crisp. This time of year there are two things that I look forward to-Starbuck’s Pumpkin Spice Latte and Au Bon Pain’s Harvest Pumpkin Soup. With no Au Bon Pain anywhere near Peoria, I went on the hunt for a homemade pumpkin soup. A delicious mix of onions, pumpkin purée, cumin, coriander, nutmeg, maple syrup and sweet cream. If you’re looking for something that will warm you up without weighing you down, this soup is sure to hit the spot!. With only 140 calories per serving, this soup is certain to become a fall favorite at your house. As I was eating this soup, all I kept thinking was how wonderful this soup would be for Thanksgiving. Yes, around here I start planning holiday meals really early! ;) Serve with a slice of Pumpkin Walnut Focaccia for a warm and comforting dinner on a chilly fall evening.

Harvest Pumpkin Soup

Rich and creamy Harvest Pumpkin Soup is sure to warm you up when the air turns crisp.

Yield: 4 to 6 servings

Ingredients:

2 tablespoons unsalted butter
1 medium onion, minced
2 medium garlic cloves, minced (about 2 tsp)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground nutmeg
3 cups low-sodium chicken broth, plus extra as needed
2 cups water
1 (15-oz) can pure pumpkin purée
1/4 cup maple syrup
1/2 cup half-and-half
Salt and ground black pepper to taste
Blue cheese crumbles
Toasted walnuts
Pumpkin seeds

Directions:

In a large Dutch oven over medium heat, melt the butter. Add the onion and cook until softened, 5 to 7 minutes. Stir in the garlic, cumin, coriander and nutmeg and cook until fragrant, about 30 seconds.
Stir in the broth, water, pumpkin and maple syrup and bring to a boil. Reduce to a simmer and cook for 15 minutes, or until the flavors have melded.
Remove from heat and allow to cool slightly before working in batches to purée the soup in a blender until smooth, 1 to 2 minutes. Return the soup to a clean pot. Stir in the half-and-half. (additional broth may be added as necessary to adjust the soup's consistency) Heat the soup gently over low heat until hot (do not boil). Season with salt and pepper to taste. Ladle soup into serving bowls and sprinkle with blue cheese crumbles, toasted walnuts and pumpkin seeds.

Nutritional Information per serving (1 cup): 140 calories; 7 grams of fat; 4 grams of saturated fat; 3 grams of protein; 18 grams of carbohydrates; 4 grams of fiber;15 milligrams of cholesterol; 300 milligrams of sodium.

Source: adapted from USA Today originally from Soups, Stews & Chilis

One Year Ago: Classic Pound Cake 

30 Responses to “Harvest Pumpkin Soup”

  1. #
    1
    Rufus' Food and Spirits Guide — September 16, 2011 @ 11:31 am

    Yum!

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    2
    Caroline — September 16, 2011 @ 12:04 pm

    Oh I can’t wait for the weather to cool down a bit. I can imagine snuggling up in a blanket on the couch, watching a movie and eating a bowl (or two…or three) of this soup. Sounds delicious!

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    3
    jennknee — September 16, 2011 @ 12:17 pm

    There’s the pumpkin soup you teased us with yesterday! It looks wonderful – especially alongside that beautiful focaccia!

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    4
    Geet — September 16, 2011 @ 1:43 pm

    Looks delish. Have to try it soon.

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    The Gourmet Wino — September 16, 2011 @ 1:45 pm

    This looks like the perfect thing to make this weekend! Love the blue cheese addition!

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    6
    Jenny — September 16, 2011 @ 4:52 pm

    Love this for Fall!

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    7
    Bluejellybeans — September 16, 2011 @ 5:45 pm

    Hi Christina, another great recipe. I have half pumpkin at the fridge right now; guess now I know what to do with it. Thanks!

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    8
    Junia @ Mis Pensamientos — September 16, 2011 @ 10:18 pm

    ahhh i love pumpkin porridge! this looks like the perfect welcome to fall :D

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    Laurie @SimplyScratch — September 17, 2011 @ 9:08 am

    This is stunning! I love pumpkin soup and you totally got me in the mood for fall! Buzz!

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    10
    Sandi — September 17, 2011 @ 9:11 am

    Pumpkinlicious!

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    sportsglutton — September 17, 2011 @ 9:55 am

    Fall weather is upon us in Utah and I can already taste how satisfying this soup is.

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    Hester aka The Chef Doc — September 17, 2011 @ 4:19 pm

    I need pumpkin soup now. ASAP.

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    WineandGoodFood — September 17, 2011 @ 7:27 pm

    Looks so good…I am so excited for fall foods! What a great recipe!

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    Lauren at Keep It Sweet — September 18, 2011 @ 6:21 am

    I absolutely love pumpkin soup! This with your foccacia would be amazing!

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    Judy — September 18, 2011 @ 10:16 am

    Mmm, I like the idea of the blue cheese garnish, that can translate to a number of soups. This looks like a great recipe, I highlighted it on my Feature Fridays this week — LOVE PUMPKIN!

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    chicaandaluza — September 19, 2011 @ 4:10 am

    Looks wonderful and I love the blue cheese sprinkled over at the end!

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    New Covent Garden (@NewCoventGarden) — September 19, 2011 @ 10:02 am

    Looks incredible! Lovely photos :)

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    Irene @ H.V.R. — September 22, 2011 @ 3:03 am

    Very delicious! I made my own bag of this and it was great. The best thing about it is that it was great served hot or chilled.

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    19
    Fran {The Flavorful Fork} — September 22, 2011 @ 4:24 pm

    I absolutely love pumpkin soup! Adding some blue cheese crumbles on top is a wonderful idea.

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    Pepper — November 4, 2011 @ 3:37 pm

    I was just writing to let you know I love your site, and I posted this recipe on my blog today. http://thesassypepper.blogspot.com/2011/11/pin-tastic-harvest.html

    Have a great weekend!

    Pepper :)

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    Jeannie Mainzer — December 21, 2011 @ 6:49 pm

    We’ve tried this twice. It’s a huge favorite–and I have four children! The last time I made it, we were out of pumpkin seeds, so we added crumbled bacon instead. Yum!

    • Christina replied: — December 21st, 2011 @ 10:30 pm

      Jeannie,
      This soup has become a favorite in my house too. My family just loves it. I definitely need to try it with crumbled bacon now! :)

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  27. #
    22
    Lindsay — September 22, 2012 @ 11:36 am

    Hey, I am wondering if they half and half can be substituted with coconut milk?

    • Christina replied: — September 23rd, 2012 @ 8:56 pm

      Lindsay,
      You can try substituting the half and half with coconut milk. I have never tried it myself, so I can’t be certain of the results. If you give it a try I would love to hear how it turns out for you! :)

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    Tara — November 11, 2012 @ 7:55 pm

    I made this tonight – wonderful! Unfortunately I do not have any blue cheese crumbles – will just sprinkle a little jack on top as a substitution. Used 2% milk instead of half ‘n half – still VERY tasty! Thanks for the recipe!

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