Easy Pumpkin Soup

After our little North Carolina adventure, I arrived back in Richmond just in time for this month’s cooking club dinner. A quickly growing group of us girls gather together once a month and cook dishes based on a theme. It’s a great excuse to sit around, sip a nice glass of wine, and chat about all of the (semi) important things in life.

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This months food theme, not surprisingly, was pumpkin.

I wasn’t really planning on blogging this recipe, because to be quite honest, I’m not a huge pumpkin fan. I know, maybe I’m crazy, but regardless, I followed the cooking club rules and cooked with pumpkin. These recipe actually turned out pretty well considering I just used things I had on hand. I think if you’re a pumpkin fan, you’d definitely enjoy this. It’s creamy and rich, but still qualifies as a healthy dish. So if you’re a pumpkin addict, try it!

Easy Pumpkin Soup

Easy Pumpkin Soup

  •    2 tbsp oil
  •    1/2 medium white onion
  •    1 tbsp fresh sage
  •    2 cups pureed pumpkin (canned is fine)
  •    3 cups vegetable stock
  •    1/2 cup cream cheese
  •    1 cup 1% milk (or almond/soy milk)
  •    3 tbsp brown sugar

Heat the oil in a large pot. Stir in diced onion and sage, and cook for a few minutes until the onions begin to soften, and the sage begins to wilt. Add in the pumpkin and vegetable stock and bring to a boil. Add in the cream cheese, and stir with a whisk until melted. Pour into a blender, and pulse until mostly smooth, or use an immersion blender in the pot. (I don’t have an immersion blender so I just put it in my Vitamix.) Cook over low heat. Gradually stir in the milk and brown sugar. Serve warm.

I was actually surprised at how much I loved a lot of the pumpkin dishes. One girl made a pumpkin chili (and even made me a separate vegetarian version!) and another girl, who just so happened to be a pastry chef, made some amazing cookies. Maybe I can track down those recipes as well…

Given the craziness of the holidays, we may cheat next month and go out for dinner… but it’s been fun getting challenged with different recipe themes!

Am I crazy for not being crazy about pumpkin?

Comments

  1. I’m not super pumpkin crazy either but more because we can’t get canned pumpkin here and trying to chop up pumpkin I always feel like I am going to chop off a finger 😉

    Love this cook up idea I so should instigate it with my friends too as it looks like fun. I love pumpkin soup and this one looks like a nice and hearty one.

  2. Ooo! This is perfect because we have a bunch of pumpkin leftover from our Halloween pumpkin, and we’ve been wanting to use it in soup. Thanks for sharing the recipe!

  3. I’m not a HUGE pumpkin fan either! Although, I have been more into it this year than any previous. I made pumpkin ravioli last week and it convinced me that in moderation pumpkin foods can be ok!

  4. Not crazy at all! I like pumpkin when it’s added to foods or coated in spices, but let’s be honest it really doesn’t taste that great 😉

  5. If you’re crazy, so am I. You see, I do enjoy pumpkin but just can’t eat it every single day. This pumpkin soup recipe does sound pretty delicious though!

  6. Oh I think I would LOVE this soup! My school’s cafe makes an amazing pumpkin soup and there was always a flavor I couldn’t figure out, but I think it was sage. I am going to add this to my recipe list!

  7. I dont like pumpkin by itself either but when combined with other things – its delightful 🙂

  8. I don’t think you’re crazy for not being crazy about pumpkin. On it’s own, it’s not that great but the usual flavors that it’s paired with make it taste better. I’ve never tried pumpkin soup before but this looks like a delicious place to start!

  9. If you said Squash then we’d have to talk ; )

  10. Pumpkin soup sounds so good!! I love everything pumpkin except for pumpkin pie.

    xo,
    Angela

  11. Trust me: you’re no more crazy than me being a blogger who likes neither [green or else] smoothies, quinoa nor mustard. So if you considered me weird for any of these, well, then I might have to call you crazy for not being crazy about pumpkin ;).
    That being said the soup sounds delicious. I’m a fan of keeping it simple when it comes to pumpkin sounds and not go all out with a ton of spices or add-ins.

  12. I eat pumpkin on a regular basis year round but wouldn’t say it is because I am a pumpkin addict. I like it for bulking oatmeal or desserts or even my yogurt parfaits. It is delish with a sprinkle of cinnamon and I like that it is healthy. I don’t like pumpkin pie though.

    • It does seems like a good vegetable to sneak in to other things! I’ve enjoyed baking with it so maybe ill stick to that 😉

  13. a cooking club sounds like a so much fun 🙂 i’m on the pumpkin bandwagon, a little ‘green eggs and ham style’ – i would eat pumpkin on a boat, with a goat, on a train.. you get the idea 🙂

    • Haha you are so cute! I was just telling my boyfriend about how much I’ve been enjoying your blog, and how it could convince me to move to Minnesota 😉

  14. I normally have pumpkin all year around because I just love it that much. Mostly I use it for baking and oatmeal and such but I haven’t tried it as frequently in savoury dishes like soups and chilis! This recipe looks delicious!

  15. Have you ever just popped open a can of pureed pumpkin and dug in with a spoon? Yep, I do that all the time!! 😀

  16. you had me at easy.. haha that sounds bad, but i mean easy and pumpkin are good together!!

  17. you’re not crazy — I think people really like pumpkin pie spices more than the actual pumpkin! on it’s own, it’s really not that great, haha. this soup looks awesome though! and easy 🙂

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