Around here, we eat a lot of soup this time of year. It’s chilly and blustery and soup just comforts you. Our Sprout enjoys soup too. She gets antsy at dinner time because she has to sit still. Haha! I’m sure you all know what I mean, especially if you’ve ever had a high energy, strong willed toddler. Anyways, soup is a quick meal for her and for us. Which is just what we need this time of year.
Soup requires very little skill, which makes it great for busy families like ours. Basically any soup is comprised of a base (usually broth or cream), meat or protein, vegetables, flavor add ins (think bacon, scallions, etc.), and toppings. Once you get that down, the options are endless! It also freezes easily for future meals. Make a big batch a freeze for up to 6 months!
Since we love soup so much, Dave likes to experiment. Chicken noodle is a favorite in many households for a reason, but it’s so nice to change it up and experiment with flavors.
Recently, Dave was working on soups for the bakery and came up with this deliciously smooth and slightly spicy concoction! The creaminess of the pumpkin mixed with the nutty flavor from roasting, and the hint of smoked pepper makes this a wonderfully satisfying soup. It’s not so spicy that the sprouts hate it, but it’s definitely enough that this isn’t the same old boring mix.
We used the “Pie Pumpkins” from Trader Joe’s, They are easy to prepare for roasting from scratch but you can also use canned pumpkin if you want. Just don’t use pumpkin pie mix.
Not sure where to find chipotle? Look down the “Ethnic/Mexican” food aisle at your local grocery store. We also have been able to find it at Cost Plus World Market for a great price. It’s basically a smoked pepper that is ground up into powder.
If using canned pumpkin, look for just straight up pumpkin puree. No additives.
To make this recipe vegetarian and/or dairy free, simply use vegetable stock and an alternative milk. Both rice milk and coconut milk work well. Coconut cream can be used instead of the heavy cream topping.
I absolutely love the “pumpkin pie” spice blend from Trader Joe’s. It worked perfectly for the spiced cream topping and then you only have to measure one spice.
Another easy part of this recipe is that you can use any stock you have on hand. Chicken, turkey and vegetable stocks all work well. We used turkey because we had a fresh batch from our Thanksgiving turkey.
Lastly, you can use any blender to blend the soup at the end, but if you’re serious on making soups and sauces, we recommend using this immersion blender. For other kitchen tool recommendations, check out this post.
This twist on classic pumpkin soup will please everyone around the table. No one can resist this creamy and smooth soup with a hint of heat, and topped with toasted pepitas and spiced cream.
- 2 T. olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- ½ tsp. chipotle
- 4 c. pumpkin, roasted for 10 minutes, skin removed.
- 4 c. vegetable or poultry stock
- 1 bay leaf
- 1 T. fresh thyme, chopped (you can substitute dry, just use slightly more)
- 1 c. heavy cream, divided
- 1 tsp. Trader Joe’s Pumpkin Pie spice mix, (or ¼ tsp. ea. Cinnamon, Nutmeg, Cloves, & Ginger)
- 1 tsp. maple syrup
- chives, & toasted pepitas for garnish
- salt and pepper to taste
- Heat the oil over medium-high heat, in a French oven or other heavy bottomed pot. Add the onions, garlic and chipotle and cook for 3-5 minutes until browned.
- Add the pumpkin, stock, bay leaf and thyme. Bring to a boil and cook for 10 minutes. Remove the bay leaf.
- Remove from the heat. With an immersion blender, blend the soup until smooth and velvety.
- Stir in ½ cup of the heavy cream.
- In a bowl, combine the other ½ cup of heavy cream and pumpkin pie spice. Whip until frothy. Add the maple syrup and whip until soft peaks form.
- Ladle soup into bowls. Top with a spoonful of the cream and garnish with chives and toasted pepitas.