Harvest Pumpkin Soup

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Harvest Pumpkin Soup

Harvest Pumpkin Soup


  • Salt & freshly ground black pepper to taste
  • ¼ cup chopped pistachios
  • ½ cup nonfat plain yogurt
  • ½ teaspoon ground nutmeg
  • 1 bay leaf
  • 1 cinnamon stick
  • 6 cups cubed fresh pumpkin or butternut squash 3 pounds
  • 8 cups reduced-sodium chicken broth defatted
  • 1 cup dry sherry
  • 2 medium potatoes cut into 1-inch cubes
  • 2 large carro


  • In an 8-quart soup pot, heat oil over medium heat. Add onions, carrots and potatoes. Cook, stirring occasionally until tender not not browned, 10 to 15 minutes. (Add 1 to 2 tablespoons water if needed to prevent scorching.) Add sherry and cook until liquid evaporates, 3 to 5 minutes. Add chicken broth, pumpkin (or squash), cinnamon stick, bay leaf and thyme. Bring to a boil, reduce heat and simmer, uncovered, until vegetables are tender, 35 to 45 minutes. Remove bay leaf and cinnamon stick.

    In a blender or food processor, puree vegeable mixture in 4 batches. Return to pot and warm over low heat. Add nutmeg and season with salt and pepper. (The soup will keep, covered, in the refrigerator for up to 2 days. Reheat before serving.)

    Ladle soup into warmed bowls; garnish with a swirl of yogurt and sprinkling of pistachios.

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