This Pumpkin Soup is the perfect addition to your fall meal rotation! This recipe was one of the very first recipes I made with my aunt. Making this over and over helped me understand the flavors, texture, and components of soup. I love how simple this soup is! It’s amazing how few ingredients make such an amazing dish. Enjoy!
While trial running this recipe, I had a few things to check off.
1. How much time do I want this to take – as little as possible!
2. Clean up can be, by far, the most labor-intensive part of a recipe – I don’t want that to be the case
3. Texture – For this soup, smooth texture is key
4. Is this recipe going to meet my lifestyle choices? – On my mission to take care of myself, does soup fit my lifestyle? I hope it’ll fit yours!!
Putting It Together:
My favorite part of this recipe is just how easy it is to throw together! From minimal ingredients to quick cook time, this recipe is perfect for prepping, sharing, and much more. I love this recipe because it requires only one pan, a food processor, and a spatula. brown/ cook your protein of choice. Remove from pan; the juice/fat off the meat will help your soup have a cohesive flavor profile. Sauté the onions until soft. This brings out the sweet and rich flavor of the onion that pairs perfectly with the earthy notes of pumpkin. For ease, I prefer to use canned pumpkin, which makes this recipe a lot quicker; however, if you like to roast and puree your pumpkin, that works as well. The food processor/stick blender does all the hard work, giving your soup the optimal texture. If you have trouble getting the onions to blend smooth, add few tablespoons of the bone broth and blend again.
Substitutions:
As far as substitutes, although I haven’t tried myself, I’m fairly positive you could use any squash in place of pumpkin for the base of the soup.
Because this recipe has very few ingredients, there isn’t tons of room for substituting. I encourage using whatever protein works for you. Want a heartier soup? Use sausage. What a lighter soup? Use shrimp or chicken. It’s totally up to you
It’s OK to change a recipe to fit your personal needs; in fact, I highly encourage it! How do you think recipes come about in the first place, or why are there hundreds of different recipes for the same food item? It’s due to personal preference or personal need!
How to Store Pumpkin Soup:
1. Refrigerator
Store soup in an airtight container in the fridge. It’ll stay fresh for 7 days, keeping its texture and flavor.
2. Freezing
To extend their lifespan, freeze in an airtight container or individual portions. It’ll stay good for up to 3 Months. Take out and reheat in the microwave for 2-4 minutes or on the stove until hot.
Does It Meet My Standards?
Remember that list of standards we set? Lets review:
1. How much time do I want this to take – as little as possible!
From start to finish this recipe takes about 30 minutes! Considering most of the time is allocated to the pot, this recipe is super laid back.
2. Clean up can be, by far, the most labor-intensive part of a recipe – I don’t want that to be the case.
One pot, one spatula, and a few measuring cups. Thats it! My favorite way to get clean up done is while the soup is on the stove. Trust me 20 minutes is plenty of time to wash all the dishes you used!!
3. Texture is key for this soup – I want mine to be just right
The trick for this soup is to blend everything really good, use a bit of the bone broth if you are having trouble getting the onions to blend smooth.
4. Is this recipe going to meet my lifestyle choices? – On my mission to take care of myself, this soup fits my lifestyle, and I hope it will fit yours!!
As someone who started AIP and now follows paleo (less strict) this recipe is so amazing for when i want a warm yummy lunch or dinner. It also makes for a great freezer item so make a big batcah if you want.
Not only will this recipe keep you coming back for more, but your friends and family, even if they don’t necessarily follow dietary restrictions (mine loves it). I hope this recipe has inspired you to forge your version if necessary or share this yummy Pumpkin Soup with your family. Have a wonderful day!
More Recipes For You:
Creamy Cilantro Chicken Soup
Sausage and Cabbage Skillet
Egg Roll in a Bowl
Pumpkin Soup
6
servings8
minutes25
minutesIngredients
2 chopped 2 Onions
2 Tablespoons 2 Olive Oil
4 Cups 4 Chicken Stock/Broth
3 Cups 3 Pumpkin Puree
2-3 Tablespoons 2-3 Rosemary
1.5 lbs 1.5 Protein of choice (I recommend shrimp)
1-3 teaspoon 1-3 Salt- To taste
Directions
- In a sauce pan sauté the onions with olive oil on low heat until soft, let cool completely. Cook your protein of choice
- Place the cooled sautéed onions in a blender or food processor and blend with a little bit of the chicken broth/stock to make a purée
- Pour onion purée into a pan over medium heat, then add the pumpkin purée, mix until well combined
- Gradually add the chicken broth/stock making sure to mix well, after all the chicken broth is in add the rosemary and heat until the soup is thick enough to coat the back of a spoon.
- Serve and Enjoy!
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