WEEKDAYS 1e|12c|p

Pumpkin Pie Soup with Pumpkin Seeds and Apples

Jason Goldstein
Servings: 4 - 6
30 to 45 min

A little sweet, a little spice, this Pumpkin Pie soup is very nice!

  • Ingredients
  • step-by-step directions
Pumpkin Pie Soup with Pumpkin Seeds and Apples
  • 3 tablespoons olive oil
  • 1/2 red onion (peeled, finely chopped)
  • 1 teaspoon red pepper flakes
  • 10 sage leaves (chopped)
  • fresh ginger (peeled, grated, 1-inch piece)
  • 3 cloves garlic (peeled, grated)
  • 2 cans pumpkin puree (15 ounces each)
  • 3 cups chicken stock
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 4-5 tablespoons honey (to taste)
  • 3 tablespoons Greek yogurt
  • Kosher salt and freshly ground black pepper (to taste)
To Garnish :
  • chives (thinly sliced to garnish)
  • 1/2 cup pumpkin seeds (to garnish)
  • 1 Granny Smith (small dice, to garnish)
  • 1 Honeycrisp (small dice, to garnish)
  • Add olive oil to a large pot over medium heat. Add the red onion, red pepper flakes and sage and cook for 3 minutes until the onions are translucent. Season with salt and pepper.
  • Add the ginger and garlic and cook for 1 minute. Add the pumpkin and stir to combine. Add the chicken stock and season again with salt and pepper. Reduce the heat to low and add the pumpkin pie spice and vanilla and simmer for 15-20 minutes.
  • Remove from the heat and add the honey, to taste, and Greek yogurt. Ladle into bowls and garnish with chives, pumpkin seeds and apples.
  • Tip: The honey and Greek yogurt are to taste, so if you prefer a sweeter soup add more honey or more savory, add more Greek yogurt.
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