This delicious Pioneer Woman Pumpkin Soup is a creamy, comforting bowl of fall flavors that’s quick and simple to make. Perfect for chilly days, it features roasted pumpkin, a hint of maple syrup, and a dash of nutmeg for warmth. You can easily customize it with ingredients like chicken stock or toasted pumpkin seeds for added crunch.
Ingredients Needed
- 2 whole pie pumpkins
- 1 quart (4 cups) vegetable or chicken stock
- 1/2 cup heavy cream
- 1/3 cup maple syrup
- Dash of nutmeg
- Salt, to taste
- Extra cream and toasted pumpkin seeds, for serving
How To Make Pumpkin Soup
- Roast the pumpkins: Preheat your oven to 300°F. Place the pumpkins on a baking sheet and roast for 45–60 minutes, or until they’re soft and slightly shriveled. Let them cool, slice in half, and scoop out the seeds and pulp. Save the flesh in a bowl.
- Simmer the pumpkin mixture: In a large pot, combine the roasted pumpkin flesh, stock, and maple syrup. Bring to a simmer and mash any large chunks of pumpkin.
- Blend until smooth: Transfer the mixture to a blender (or use an immersion blender) and puree until smooth. Add the heavy cream and a dash of nutmeg, and blend again.
- Season and serve: Taste the soup and add salt as needed. Reheat if necessary. Serve warm with a drizzle of cream and a sprinkle of toasted pumpkin seeds.
- Enjoy this comforting fall favorite!
Recipe Tips
- Choose the right pumpkins: Use pie pumpkins, not large carving pumpkins. They are sweeter and have a better texture for soup.
- Roast for deeper flavor: Roasting the pumpkins at a lower temperature brings out their natural sweetness and makes the soup taste richer.
- Blend carefully: Use a blender or immersion blender for a smooth, creamy texture. Avoid overfilling the blender to prevent spills.
- Don’t skip the cream: The heavy cream adds richness and balances the sweetness of the pumpkin and maple syrup.
- Garnish for flavor: Toasted pumpkin seeds add crunch, and a drizzle of cream makes the soup look and taste even better.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers pumpkin soup in a sealed container in the fridge for up to 4 days.
- Freeze: Freeze leftovers pumpkin soup in a safe container for up to 3 months. Thaw in the fridge overnight and heat it up before serving.
- Reheating: Warm leftovers pumpkin soup on the stove over medium heat for 4 minutes, stirring occasionally until hot, or microwave it for 1 minutes, stirring in between for even heating
Nutrition Facts
Serving Size: 1 cup (about 240 grams)
- Calories: 160
- Total Fat: 9g
- Saturated Fat: 1g
- Cholesterol: 15mg
- Sodium: 450mg
- Potassium: 700mg
- Total Carbohydrate: 20g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 2g
More Pioneer Woman Recipes:
Pioneer Woman Pumpkin Soup Recipe
Description
This delicious Pioneer Woman Pumpkin Soup is a creamy, comforting bowl of fall flavors that’s quick and simple to make. Perfect for chilly days, it features roasted pumpkin, a hint of maple syrup, and a dash of nutmeg for warmth. You can easily customize it with ingredients like chicken stock or toasted pumpkin seeds for added crunch.
Ingredients
Instructions
- Roast the pumpkins: Preheat your oven to 300°F. Place the pumpkins on a baking sheet and roast for 45–60 minutes, or until they’re soft and slightly shriveled. Let them cool, slice in half, and scoop out the seeds and pulp. Save the flesh in a bowl.
- Simmer the pumpkin mixture: In a large pot, combine the roasted pumpkin flesh, stock, and maple syrup. Bring to a simmer and mash any large chunks of pumpkin.
- Blend until smooth: Transfer the mixture to a blender (or use an immersion blender) and puree until smooth. Add the heavy cream and a dash of nutmeg, and blend again.
- Season and serve: Taste the soup and add salt as needed. Reheat if necessary. Serve warm with a drizzle of cream and a sprinkle of toasted pumpkin seeds.
- Enjoy this comforting fall favorite!
Notes
- Choose the right pumpkins: Use pie pumpkins, not large carving pumpkins. They are sweeter and have a better texture for soup.
- Roast for deeper flavor: Roasting the pumpkins at a lower temperature brings out their natural sweetness and makes the soup taste richer.
- Blend carefully: Use a blender or immersion blender for a smooth, creamy texture. Avoid overfilling the blender to prevent spills.
- Don’t skip the cream: The heavy cream adds richness and balances the sweetness of the pumpkin and maple syrup.
- Garnish for flavor: Toasted pumpkin seeds add crunch, and a drizzle of cream makes the soup look and taste even better.
Pioneer Woman Pumpkin Soup Recipe