Hamdi Saidani This Pioneer Woman Pumpkin Soup is a velvety and simple recipe, which is made with whole roasted pie pumpkins and a touch of maple syrup. It’s the ultimate fall comfort food, ready in about an hour and a half.
Pioneer Woman Pumpkin Soup Ingredients
- 2 whole pie pumpkins
- 1 qt. vegetable or chicken stock
- 1/2 cup heavy cream
- 1/3 cup maple syrup
- Dash of nutmeg
- Salt to taste
- Extra cream and toasted pumpkin seeds, for serving
How To Make Pioneer Woman Pumpkin Soup
- Roast the Pumpkins: Preheat your oven to 300°F. Place the whole pumpkins on a baking sheet and roast them for about an hour, or until they are slightly shriveled and soft to the touch.
- Prepare the Pumpkin Flesh: Let the roasted pumpkins cool slightly until you can handle them. Slice them in half, scoop out the seeds and stringy pulp, and then scoop the tender flesh into a bowl.
- Simmer and Blend: In a large pot, heat the pumpkin flesh with the stock and maple syrup until it’s simmering. Use a potato masher or a spoon to break up any large chunks. Carefully transfer the mixture to a blender (or use an immersion blender directly in the pot) and purée until it’s velvety smooth.
- Finish and Serve: Return the puréed soup to the pot. Stir in the heavy cream and a dash of nutmeg. Season with salt to taste. Reheat gently if needed, then serve hot, garnished with a swirl of extra cream and a sprinkle of toasted pumpkin seeds.
Recipe Tips
- What are the best pumpkins for soup? Look for small “pie pumpkins” or “sugar pumpkins.” They have a sweeter, more flavorful, and less stringy flesh than the large pumpkins used for carving.
- Can I use canned pumpkin? Yes, for a great shortcut! If you don’t want to roast whole pumpkins, you can substitute with two (15-ounce) cans of 100% pure pumpkin puree (not pumpkin pie filling).
- How to get a super smooth soup? For the silkiest texture, be careful when blending. If using a regular blender, work in batches and don’t overfill it. Cover the lid with a kitchen towel to allow steam to escape safely.
- Can I make this dairy-free? To make this soup dairy-free or vegan, you can substitute the heavy cream with an equal amount of full-fat coconut milk for a similar rich and creamy texture.
What To Serve With Pumpkin Soup
This creamy, comforting soup is a wonderful starter or light meal. It pairs beautifully with:
- A slice of warm, crusty bread or cornbread for dipping
- A simple green salad with a vinaigrette dressing
- A grilled cheese sandwich
- A sprinkle of crispy bacon on top
How To Store Pumpkin Soup
- Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 5 days. The flavors will be even better the next day.
- Freeze: This soup freezes very well. Let it cool completely and portion it into freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.
Pioneer Woman Pumpkin Soup Nutrition Facts
- Calories: 200-250 kcal
- Fat: 12g
- Carbohydrates: 25g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is this soup sweet or savory?
It’s a perfect balance of both! The natural sweetness of the pumpkin and maple syrup is balanced by the savory stock and a good seasoning of salt, making it a wonderfully complex and comforting soup.
How can I add more flavor?
For a more complex flavor, you can start by sautéing a chopped onion and a carrot in a little butter in the pot before adding the pumpkin and stock. A pinch of cayenne pepper also adds a lovely, subtle warmth.
Can I save the pumpkin seeds?
Yes! Don’t throw away the seeds from your roasted pumpkins. You can clean them, toss them with a little oil and salt, and roast them at 300°F for about 30-40 minutes for a delicious snack or a crunchy topping for your soup.
Try More Pioneer Woman Recipes:
- Pioneer Woman Pumpkin Cream Cheese Muffins Recipe
- Pioneer Woman Pumpkin Bundt Cake Recipe
- Pioneer Woman Pumpkin Whoopie Pies Recipe
Pioneer Woman Pumpkin Soup Recipe
Description
A simple and velvety-smooth soup made from whole roasted pumpkins, with a touch of maple syrup and cream for a rich, comforting flavor.
Ingredients
Instructions
- Preheat oven to 300°F. Roast the whole pumpkins on a baking sheet for about 1 hour, until soft.
- Let them cool, then slice in half, discard the seeds, and scoop the flesh into a pot.
- Add the stock and maple syrup to the pot and bring to a simmer.
- Carefully blend the mixture with an immersion blender or in a regular blender until completely smooth.
- Stir in the heavy cream and a dash of nutmeg.
- Season with salt to taste.
- Serve hot, garnished with a swirl of cream and toasted pumpkin seeds.
Notes
- u003cliu003eRoasting the pumpkins whole is an easy, hands-off method that develops a deep, sweet flavor.u003c/liu003eu003cliu003eFor a shortcut, you can use two 15-ounce cans of pure pumpkin puree instead of fresh pumpkins.u003c/liu003eu003cliu003eThis soup is a fantastic make-ahead meal and freezes beautifully.u003c/liu003eu003cliu003eThe maple syrup adds a lovely, subtle sweetness that perfectly complements the pumpkin.u003c/liu003e
