With Autumn slowly sinking in a little more each day, it is time to break out our favorite cold weather recipes.
This soup is not only seasonal, but it is full of warm spices, hearty ingredients and sure to satisfy the soul.
So grab a cozy blanket, put on a classic movie and enjoy with a comforting bowl of this pumpkin soup.
PrintPumpkin Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 Servings 1x
Ingredients
Units
Scale
- 1 medium onion - diced
- 2 stalks of celery - chopped
- 3 cloves of garlic - chopped
- 2 inch piece of ginger - chopped fine
- 1 small jalapeño - chopped with seeds
- 1 cup pumpkin puree
- 1 tbs. sesame oil
- 1 tbs. olive oil
- Juice of 1/2 lemon
- 4 cups of chicken broth
- 15 oz. can of black beans - drained
- 1/4 cup of cilantro - chopped
- 1 tsp. ground cumin
- 1/4 tsp. turmeric
- 1/4 tsp. red pepper flakes
- 1 tsp. salt
- 1/2 tsp. garlic powder
- Dollop of sour cream for garnish
- Drizzle of honey for garnish
For the Croutons:
- Day old Italian bread - about 1/2 a loaf
- 2-3 tbs. Olive oil
- 1/2 tsp. Salt
- 1/2 tsp. Black pepper
- 1/4 tsp. Turmeric
- 1/4 tsp. Garlic powder
Instructions
For the Soup:
- Heat a sauce pot.
- Add the olive oil, sesame oil, ginger, onion, jalapeño, celery and garlic. Let these veggies sauté until the ginger and garlic are fragrant.
- Add the pumpkin puree, lemon juice, cilantro and the broth. Simmer on a low heat and add the drained beans and the seasonings.
- Simmer the soup on low for at least 20 – 30 minutes. Taste the soup to adjust your seasonings.
- When you are ready to serve; ladle the soup into a bowl; top with the croutons, dollop of sour cream, drizzle of honey and a few cilantro leaves.
For the Croutons:
- Cut up day old Italian bread into bite sized pieces.
- Drizzle 2-3 tablespoons of olive oil over the bread. Season the bread with dashes of each seasoning and toss.
- Heat a large frying pan and toss the bread in the pan to get a little golden color.
- Set the croutons aside for the soup.
Enjoy with Love,
Catherine
xo
Dottie Sauchelli Balin says
Dear Catherine, This soup is such an inviting meal for a cool day. I love pumpkin soup puree but never have had it with all of these aromatic spices. Sounds and looks awesome, it has such good ingredients all wrapped in one bowl of goodness.. I just want it to be a little cooler here, we are still very warm, on Long Island, as you know. Have to save this for a really cool day. Thanks for sharing your lovely soup with us....Have a blessed day....Dottie 🙂
mimi says
hmmm I love all of the extra goodies in this soup!!!
AnnMarie says
I have never had this, although I have had butternut squash soup a lot and it is so delicious! This has to be just as good! Your recipes always are! Thank you! Pinned
speedy70 says
Mamma mia quanto è invitante questa zuppa... bravsissima!!!!
Liz says
I bet the sweetness of the pumpkin plays off the spicy jalapeno quite nicely! That is one gorgeous bowl of soup!
sandie says
I have never had pumpkin soup but it looks good - the garnish is just the right thing!
Juliana says
Wow Catherine, this pumpkin soup just sound and look delicious! I sure would love a bowl of this soup for dinner.
Have a wonderful week 😀
Silvia says
Hi ! I´m Silvia from Alamos Ventosos. Your blog´s wonderful and this recipe delicious.
Tak care !
Comedy Plus says
When autumn rolls around my thoughts always go to pumpkin. I absolutely love all things pumpkin.
Have a blessed day Catherine. ♥♥♥
Deb @ Frugal Little Bungalow says
I've never made pumpkin soup in the fall...just pies / but I think I'd try this recipe...it looks so delicious!