Holiday Pumpkin Soup


Soup, Chili & Stew
Holiday Pumpkin Soup

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White bowl filled with pumpkin soup and garnished with candied pumpkin seeds, sour cream, and fresh parsley

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6 ratings

Recipe Data


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Servings and Ingredients

Serves 8
2 tbsp. Hy-Vee Select olive oil
1 medium onion, chopped
½ c. chopped celery
2 clove(s) garlic, minced
1 ½ tsp. dried thyme leaves
½ tsp. dried sage leaves
1 tsp. Hy-Vee salt
6 c. Hy-Vee chicken broth or vegetable broth, divided
1 (29 oz) can pumpkin
Freshly ground Hy-Vee black pepper, to taste
8 tbsp. Hy-Vee sour cream, for garnish
Caramelized Pumpkin Seeds, for garnish


  1. In a large saucepan, heat olive oil over medium heat. Add onion, celery and garlic; cook and stir until onion is translucent and celery is soft, about 5 minutes. Stir in thyme, sage and salt.
  2. Stir in 4 cups broth. Bring to a boil. Reduce heat to low; cover and simmer for 10 minutes.
  3. Stir in pumpkin; cover and simmer 10 minutes more.
  4. Carefully puree in several batches in food processor. Return to saucepan; stir in 1 cup broth. If soup is too thick, gradually stir in more broth until desired consistency is reached. Heat through. Season to taste with freshly ground black pepper.
  5. Ladle into serving bowls. Garnish with sour cream and Caramelized Pumpkin Seeds, if desired.

Nutrition facts


80 Calories per serving

Amounts Per Serving

  • Total Fat: 4g
  • Cholesterol: 0mg
  • Sodium: 1030mg
  • Total Carbohydrates: 10g
  • Protein: 2g

Daily Values

Vitamin A 310%
Vitamin C 4%
Iron 6%
Calcium 4%

Recipe Source:

Hy-Vee Seasons Fall 2010.