Savory-Sweet Pumpkin Pie Soup

This Savory-Sweet Pumpkin Pie Soup is comfort and elegance in a single bowl—a velvety blend of roasted pumpkin, cream, and warm spices with a whisper of sweetness. It’s as fitting for a cozy November evening as it is for a festive December table. Every spoonful feels like a gentle hug for the senses, smooth, aromatic, and irresistibly indulgent. Serve it as a starter for your holiday dinner or enjoy it on its own when you crave something deliciously soothing.

Prep Time: 15 mins | Cook Time: 30 mins | Serves: 4

INGREDIENTS

• 1 tablespoon vegetable oil
• 45 ounces canned pumpkin
• ½ cup white onion
• ½ cup carrot
• ¼ cup celery
• 2 teaspoons chicken base (substitute vegetable stock for vegetarian version)
• 4 cups water
• 1 cup apple cider
• 1 ½ cups heavy cream
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon ground clove
• ½ teaspoon ground allspice
• 1 ½ teaspoons ground cinnamon
• ¾ cup granulated sugar

INSTRUCTIONS

• Roughly chop onion, carrot, and celery.
• Add vegetable oil to a heavy-bottom 5-quart stock pot.
• Cook vegetables on medium-high heat until onions are translucent, but do not brown. Season with salt and pepper
• Add water, apple cider, and chicken base to the vegetables, stir, and cook for 5 minutes.
• Lower the heat to medium and add the canned pumpkin and spices. Stir to combine and cook for an additional 5 minutes.
• Remove from heat and blend the ingredients with an immersion hand-held blender (or regular hand mixer) until the mixture is smooth, then return to heat.
• Reduce the heat to low and return the stockpot to the stovetop.
• Add heavy cream and simmer for 30 minutes.

Serve with ginger snaps or graham crackers and a dollop of whipped cream.
Savor the heavenly pumpkin-spice scent and enjoy every spoonful.