Harvest Pumpkin Soup

Text Size

Yields four 12 ounce servings


¼ cup small diced sweet onion
¼ cup small diced carrots
¼ cup small diced celery
1/8 tsp fresh thyme leaves
Pinch of nutmeg
1/8 tsp minced fresh ginger
Pinch of sage
¼ cup of melted butter
1/3 cup unbleached flour
2 cups of chicken broth or vegetable broth
1-½ cups of pureed pumpkin
½ cup apple sauce
3 cups of 2% milk or soy milk
Salt and pepper to taste


In a sauce pot over medium heat, melt better and sauté onion, celery and carrot until all are tender, about 8 minutes. Add all the seasonings, stir, then add the flour stirring and cook the mixture for two more minutes, next vigorously whisk in the pumpkin, broth, apple sauce and milk, bring to a low boil, reduce and simmer for 20 minutes.

Remove from heat place in blender and puree mix. Return the puree to the sauce pot, simmer for 15 minutes. Season, to taste, with salt and pepper.

Divide soup among 4 soup bowls and serve immediately, garnish with chopped chives and roasted pumpkin seeds.