Despite us beginning to share Christmas content, I'm here to tell you that pumpkin time is far from over; in fact, it's just getting started, and so am I. In years past, I've made pumpkin chili and pumpkin cheesecake, but it's time I've made a warm bowl of homemade pumpkin soup. This recipe is not only delicious, but it's also a testament to the enduring appeal of pumpkin flavors. So, don't pack away those pumpkins just yet!
Bowl | Spoon | Pumpkins | Art (similar) | Candlestick (similar) | Copper Cookware
Traditionally, pumpkin soup is a pureed concoction of pumpkin, apples, onions, and other tasty ingredients. While there's nothing wrong with a creamy pureed soup, I like there to be a bit more substance to my soup. So yes, this all gets blended with an immersion blender, but then I like to top it with crispy pulled pork.
What's a good soup without something to make it special? Enter the chive oil, which adds a burst of freshness to this pumpkin soup.
I hope you give this elevated pumpkin soup recipe a try, and do tell me what you think of it. As per usual, it's free of dairy, soy, egg, gluten, and grain without lacking in the flavor department. But why don't you be the judge of that?