Creamy Pumpkin Soup

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

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

6
Servings
460
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
30g
43%
Sugar
32g
36%
Saturated Fat
16g
67%
Cholesterol
13mg
4%
Carbohydrate, by difference
44g
34%
Protein
9g
20%
Vitamin A, RAE
121µg
17%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
20µg
22%
Calcium, Ca
376mg
38%
Choline, total
26mg
6%
Copper, Cu
1mg
0%
Fiber, total dietary
5g
20%
Folate, total
33µg
8%
Iron, Fe
4mg
22%
Magnesium, Mg
88mg
28%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
459mg
66%
Selenium, Se
12µg
22%
Sodium, Na
492mg
33%
Water
231g
9%
Zinc, Zn
2mg
25%

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.