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Spiced Pumpkin Soup

Pumpkin Soup

It’s November and two food stars shine particularly bright this month – pumpkin and turkey! They could be the very reason I love November. (Expect to see these two ingredients in future recipe posts.) November is also perfect running weather in Austin, TX. Yay! The same could not be said for my hometown of Gillette, WY.  Burrrrrrrrr……

My recipe for Spiced Pumpkin Soup is AMAZING, if I do say so myself! So savory, so flavorful, with the perfect amount of spice! Give it a try – you’ll love it! Nom, nom, nom……

Spiced Pumpkin Soup
Cuisine: American
  • 3-4 Cups of Fresh Pureed Pumpkin (depends on how thick you like your soup)
  • 2 Peeled Carrots
  • 2 Stalks of Celery
  • 2 Bulbs of Garlic
  • Thumbnail Size of Fresh Ginger (if you have normal size thumbs)
  • Half of Large Onion
  • 32 oz Chicken Stock
  • 2 Chicken Bouillon Cubes
  • Water
  • Allspice
  • Cinnamon
  • Salt
  • Pepper
  • Nonfat Greek Yogurt
  • Fresh Chopped Basil
  1. Bake and puree your baking pumpkin.
  2. Chop carrots, celery, and onion into medium pieces. Peel two garlic bulbs and a thumbnail size of ginger. Add chopped vegetables, garlic bulbs, and ginger to a large stock pot with chicken stock and chicken bouillon cubes. Add water until in just covers the vegetables. Bring to a slight boil, reduce heat, and allow to simmer for 30-40 minutes. Turn off heat and allow to cool for 5-10 minutes. Add salt and pepper to taste.
  3. While still warm (not piping hot), blend the stock with the pumpkin puree in a food processor or blender. This might take 2 or 3 rounds. More puree, less liquid makes for a thicker soup. Combine blended soup into a large bowl or pot. Stir in ½ tsp of allspice and 1 tsp of cinnamon. Season with salt and pepper to taste. Top with a dollop of nonfat Greek yogurt and some chopped fresh basil. Serve and enjoy!


For the perfect fall feast, pair this soup with my recipe for Turkey Bratwurst Served Over Wilted Spinach Salad. Buen Provecho!

Nov. 7 Post

Photos By Erick Nelson


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