Autumn Pumpkin Soup


Soup, Chili & Stew
Autumn Pumpkin Soup

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    Servings and Ingredients

    Serves 8
    4 whole small pie pumpkins
    1 small onion, diced
    1 tbsp. walnut oil
    1 tbsp. chopped fresh sage
    1 (32 oz) carton Hy-Vee reduced-sodium chicken broth
    Hy-Vee salt and Hy-Vee pepper, to taste
    Freshly grated Parmesan cheese, optional


    1. Preheat oven to 350 degrees.
    2. Cut the top fourth off pumpkins; discard lids. Remove and discard seeds and pulp.
    3. Bake the pumpkins, cut-side down, on lightly oiled baking sheets 50 to 60 minutes, or until tender.
    4. When pumpkins are cool enough to handle, scrape flesh from inside of pumpkin; discard outer shell.
    5. In a large stock-pot, heat onion in walnut oil over medium-low heat until softened. Add sage and cook for 2 minutes.
    6. Stir in chicken broth and reserved pumpkin flesh. Simmer for 20 minutes.
    7. Puree pumpkin mixture using hand immersion blender until desired consistency. Add water to thin soup if necessary. Season with salt and pepper.
    8. Serve with freshly grated Parmesan cheese, if desired.
    9. Variation: Reserve hallowed pumpkins to serve soup in.