Creamy Pumpkin Soup
Serves: 6-8
This spiced Creamy Pumpkin Soup has all of the flavors of the holidays from cinnamon and nutmeg to ginger and sage and is served in a roasted pumpkin bowl.
  • 8 tablespoons salted butter
  • 1 cup small diced yellow onion
  • ⅔ cup small diced carrot
  • ⅔ cup small diced celery
  • 4 teaspoons finely chopped fresh sage leaves
  • 2 teaspoons ground cinnamon
  • 1 ½ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • 2 cloves minced garlic
  • 1 cup half-and-half
  • 1 cup sour cream
  • 4 cups reduced-sodium chicken broth
  • 2 cups water
  • 2 (15-ounce) can pumpkin puree
  • ⅓ cup firmly packed dark brown sugar
  • 3 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 6-8 small pie pumpkins
  • olive oil for roasting
  • pumpkin seeds, for garnish
  • fried sage leaves, for garnish
  • Cheesy Dippers:
  • Ciabatta loaf sliced in ½” slices
  • White cheddar cheese, sliced
  • Salted butter
  1. Preheat oven to 400 degrees. Cut the tops off of pumpkins and clean out all seeds, scraping clean. Drizzle the inside of pumpkins with olive oil and sprinkle with salt and pepper. Place pumpkins and lids on a rimmed baking sheet and bake 20-25 minutes (depending on the size of your pumpkins) or until soft but not falling apart. They should still be firm enough to transfer and use as bowls.
  2. In a large pot melt butter stirring, add in onions, carrot and celery and cook until veggies are tender. Add in chopped sage, cinnamon, ginger and nutmeg, and garlic and cook an additional minute.
  3. Add in chicken broth, pumpkin puree, half and half, sour cream, brown sugar, salt and pepper. Whisk until well combined. Bring to a boil over medium-low heat, stirring frequently. When the soup starts to thicken reduce the heat to low. Using an immersion blender, puree the soup until smooth. Simmer until ready to serve.
  4. On a baking sheet arrange cut slices of ciabatta and butter liberally. Toast under the broiler for a few minutes until golden and crisp. Top with sliced cheese and return to the broiler until the cheese melts, bubbles and becomes golden. Remove and serve with soup.
  5. To serve: Ladle the soup into roasted pumpkin bowls. Mix a small amount of sour cream with milk or half and half to thin. Drizzle mixture over soup bowls and top with pumpkin seeds and crispy sage leaves fried in butter. Serve with a cheesy dipper.
Recipe by Freutcake at