We were first introduced to this soup at our birthday dinner last year. You see, Matt and I have birthdays one week apart and his brother Zach's birthday is the day after mine. So we spend the week parading from one birthday dinner to the next! Last year Matt's dad and his wife, Lisa, served us a delicious dinner that started with a perfect pumpkin soup. She had made her own pumpkin puree with pumpkins right from the garden. She even served it out of a parbaked pumpkin. It was such a fun presentation to a really lovely soup.
Of course I had to get my hands on the recipe. She was happy to share! This is slightly different spin on her recipe, mostly because she used mostly fresh savory and garlic. I don't have any savory in my herub garden so I took a slightly different spin with a bit of ginger. One of these days I want to try my hand at fresh pumpkin puree, but that just wasn't meant to be this go round either.
I hope you love this savory and delicious soup as much as we did. It is a perfect starter course for a dinner party or a great warm and comforting lunch or dinner on a crisp fall day.
Lisa's Pumpkin Soup
1 T butter or coconut oil
1 medium onion, chopped
1 tsp turmeric
1 clove garlic
1/2 tsp ginger
1 pinch nutmeg
2 15 oz cans pumpkin puree (or 3 1/2 to 4 cups homemade)
2 cups whole milk
2 tsp flour
1 1/2 cup plain yogurt
salt and pepper
optional garnish: more yogurt, fried sage leaves, pumpkin seeds
- In a large stock pot or dutch oven, melt the butter or coconut oil over medium heat. Add the chopped onion and cook until it starts to soften.
- Add the spices and cook until fragrant. Stir in the pumpkin and milk, allow to cook just until a low boil and then reduce to a simmer. Cover and simmer for 10-15 minutes.
- If you would like a smooth soup, either blend it until smooth or use an immersion blender until the onions are completely processed.
- Stir the flour into the yogurt and then stir the yogurt into the soup. Continue to cook until heated through. I like the soup on the thick side, but feel free to thin it out with a bit of water or broth until you get the desired consistency. Season to taste with salt and pepper.
- Serve with a dollop of yogurt and either a fried sage leaf or a few toasted pumpkin seeds.
Adorable Turkey Crust Pumpkin Pie from Kudos Kitchen by Renee.
Amish Pumpkin Roll from Palatable Pastime.
Double Pumpkin Gnocchi from Caroline's Cooking.
Gigi's Spiced Pumpkin Pecan Bread from Family Around The Table.
Healthy Pumpkin Oatmeal in the slow cooker from Feeding Big.
Lisa's Pumpkin Soup from Cooking With Carlee.
Mini Pumpkin Pecan Cheesecakes from The Crumby Cupcake.
Pecan Pumpkin Cobbler from Hezzi-D's Books and Cooks.
Pumpkin Bread from The Freshman Cook.
Pumpkin Bread with Maple Glaze from Making Miracles.
Pumpkin Brulee Tart from The Redhead Baker.
Pumpkin Cookies with Butter Rum Icing from Grumpy's Honeybunch.
Pumpkin Creme Brulee from Love and Confections.
Pumpkin Glazed Bacon from Rants From My Crazy Kitchen.
Pumpkin Laksa from Culinary Adventures with Camilla.
Pumpkin Milkshake from A Day in the Life on the Farm
Pumpkin Muffins from Cindy's Recipes and Writings.
Pumpkin Pretzel Bites from A Kitchen Hoor's Adventures.
Pumpkin Spice Affogato from The Bitter Side of Sweet.
Pumpkin Spice Granola from The Chef Next Door.
Spiced Pumpkin Cider from Gluten Free Crumbley