Pumpkin Soup

Tatiana’s Pilates in Carpinteria, CA.
Lotus Newsletter, Jan 2011, Issue # 23


After enjoying raw pumpkin/ carrot/ apple juice, a frugal foodie would scoop all that pureed pumpkin flesh and use it in simple warming cream of pumpkin soup. In our case we already have pumpkin, carrot and apple pureed. All we need is add some chicken or bone broth, or vegetable broth if you prefer to go veggie this time. If I find bigger pieces of pumpkin and carrot in all that veggie pulp I would pick them out and fry them to use later as crackers on the side or for garnish. Use your choice of spices (paprika and cumin OR curry, red pepper, and coriander) and your favorite greens to garnish (sage, parsley or dill)

• 1 cooking pumpkin (4-5 pounds) to yield 6 cups roasted pumpkin OR 2-3 cups of pumpkin puree saved after juicing
• 2-3 Tbsp butter or coconut oil ghee
• 2 medium yellow onions, chopped, about 2 cups
• 3 garlic cloves, minced
• 1 Tbsp smoked paprika and 1/2 teaspoon ground cumin OR
• 2 teaspoons curry powder, 1/4 teaspoon crushed red pepper, and 1/2 teaspoon ground coriander
• Pinch ground cayenne pepper (optional)
• 4-5 cups organic pasture-fed chicken broth (OR bone broth, OR veggie stock for vegetarian option)
• 1 cup milk
• 1/2 cup heavy cream
• 1 teaspoon fresh thyme OR 1/2 teaspoon dried thyme OR 1 sprig fresh sage or 1/4 teaspoon ground sage
• Add some salt and freshly ground pepper to taste if needed

• 1 teaspoon of your favorite fresh herbs (parsley and/ or dill)
• 1 tablespoon of sour cream and some toasted pumpkin seeds
• A slice of fresh bread or your favorite crackers

1. Melt ghee in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 5 minutes. Add herbs and spices and stir for a minute more.
2. Add pumpkin/ carrot/ apple puree that was left after juicing and 5 cups of broth; blend well. Bring to a boil and reduce heat, simmer for 15 to 20 minutes. Discard herbs. You’ll have to cook a little longer (plus 10-15 minutes) if you start with chopped pumpkin and other veggies and add another step of using immersion blender to puree them.
3. With the soup on low heat, slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down.
4. If you prefer not to have milk and cream in it, you can just add an extra cup of broth instead.
5. Serve in individual bowls with fresh bread or your favorite crackers. You might want to add salt/ pepper.
6. Garnish with some sour cream, bacon, and your favorite greens. Sprinkle the top of each with toasted pumpkin seeds.
Yield: Serves 8.

KNOW YOUR FARMER! Try to always buy organic, sustainably grown and pasture fed. 

*Most pumpkins in the store are meant for jack-o-lanterns, not eating. For cooking use an organically grown sugar pumpkin, butternut squash or a Japanese Kabocha pumpkin. We bought ours in our local Farmers Market.

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Tatiana’s Pilates
Carpinteria, CA 93013 • 805.284.2840 • info@tatianaspilates.com

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