Creamy Pumpkin Soup

Skip the fried appetizers and start with a healthy soup on Thanksgiving
creamy pumpkin soup


Instead of the stuffing and gravy, have you ever thought about serving pumpkin soup at Thanksgiving? This recipe can be cooked in a slow-cooker and made during the course of the day to save time.


  • 4 Cups pumpkin, peeled, seeded, and chopped
  • 1 Cup zucchini, chopped

  • 1 Cup yellow onions, chopped

  • 1/2 Cup celery with stem, chopped
  • Vegetable stock (enough to cover vegetables)
  • 1 Cup red pepper, seeded and chopped
  • 6 to 7 Tablespoons olive oil, such as Gaea Extra-Virgin Olive Oil

  • 1/2 Cup toasted pumpkin seeds

  • 1 Cup crumbled goat cheese (or hard cheese)
  • 2 Teaspoons fresh grated ginger


Place the chopped pumpkin, zucchini, onions, and celery in a large soup pot and add the vegetable stock until at least half the vegetables are covered. Bring the broth to a boil then let simmer over low heat for 30 minutes.

Turn off the heat and let the soup cool to room temperature before puréeing vegetable and broth in a blender. Add 2 to 3 tablespoons of olive oil to the puréed mixture and return the soup to the pot and let simmer for 15 minutes before serving in individual soup bowls.

Top each serving with 1 tablespoon of olive oil and the pumpkin seeds, crumbled cheese, and ginger.

Pumpkin Soup Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Soup Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Pumpkin Soup Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.