Harvest Pumpkin Soup Recipe
Photo by Hanna Balan on Unsplash
It’s officially pumpkin season, but this hardy harvest pumpkin soup can be savored any time of year. This tasty recipe is brought to you by none other than Chef Vivian Villa, producer and owner of Unbutter—the most delicious vegan butter on the market. If you are a lover of all things pumpkin, this soup will not disappoint!
Harvest Pumpkin Soup Ingredients
Pumpkin 1 can (398ml)
Veggie Broth or water 4-5 cups
Onion 1 peeled, and diced
Garlic 3 cloves smashed
Smoked Paprika 1 tsp
Sugar, maple syrup or honey 2-3 tbsp
Salt 1 tbsp
Pepper 1-2 tsp
Pumpkin Spice Seasoning 2 tsp
UnButter 3 tbsp
Water 8 cups
Onions (cooking or Vidalia) 2, quartered with skin on
Garlic 1 bulb, smashed
Celery 2-3 stalks, cut into pieces, smashed with back of knife
Herbs fresh (thyme, parsley or whatever you have on hand)
Mushroom seasoning (bought in asian stores)
Black peppercorns, whole 1 tbsp
How to Make Harvest Pumpkin Soup
Step 1: In a large pot over medium heat, melt butter, then sauté the onion and garlic with seasonings for 2-3 minutes or until softened.
Step 2: Add the pumpkin and 3 cups of broth/water, and bring to a boil, then reduce to a simmer for 30 minutes.
Step 3: Pour into an immersion blender and puree until smooth. Adjust seasoning to taste, and add sugar for sweetness to the desired level. For a thinner consistency, add more broth. Finish with a pat of UnButter.
(These are the directions for the vegetable broth)
Step 4: In a large pot, combine all ingredients, and set the heat to high. Bring to a boil, then reduce the heat to low and simmer 1-3 hours.
Step 5: Let the broth cool and strain.
This Harvest Pumpkin Soup is Perfect to Make on a Crisp Autumn Day!
There is just something about simmering a pot of savory soup on a fabulous fall afternoon. Why not combine your love of fall and pumpkins and give this delicious harvest pumpkin soup recipe a try? Be sure to check back for more yummy recipes and check out Unbutter for the best recipes by Chef Vivian Villa!
