Best Pumpkin Pie Soup Recipes

SAVORY PUMPKIN PIE SOUP WITH CINNAMON MARSHMALLOWS, PEPITA STREUSEL, AND WHIPPED CRèME FRAîCHE

Steps:

• Make the pumpkin soup:
• Wrap the cloves, star anise, cinnamon stick, allspice berries, peppercorns, and fresh ginger in cheesecloth and secure with kitchen string.
• In a large heavy pot over moderate heat, melt the butter. Add the onions, garlic, celery, and leeks and sauté until translucent, 5 to 6 minutes. Add the pumpkin, 2 quarts water, and the spice package and bring to a boil. Reduce the heat to moderately low and simmer uncovered until the vegetables are tender, about 30 minutes.
• Remove and discard the spice package. Working in small batches, ladle the soup into a blender and purée until smooth. Transfer to a clean large pot then sprinkle with nutmeg and season with salt and pepper. Cover and keep warm until ready to serve. DO AHEAD: Soup can be made in advance and refrigerated, in an airtight container, up to 3 days. Reheat in a large pot over moderate heat, stirring occasionally.
• Make the cinnamon marshmallows:
• In a large bowl or resealable plastic bag, combine marshmallows and cinnamon and gently toss to coat the marshmallows in cinnamon. DO AHEAD: Marshmallows can be prepared in advance and stored, in a resealable plastic bag or an airtight container at room temperature, up to 3 days.
• Make the pepita streusel:
• Arrange a rack in the middle of the oven and preheat to 350°F. Line a large baking sheet with parchment paper.
• In a large bowl, whisk together the flour, brown sugar, and salt. Add the butter and, using your hands, rub the ingredients together until the texture resembles coarse cornmeal. Add the pepitas and toss to combine. Spread the mixture on the prepared baking sheet and bake until golden brown, 10 to 12 minutes. Transfer the streusel to a rack to cool, then break it into roughly 1-inch pieces. DO AHEAD: Streusel can be made in advance and stored, in an airtight container at room temperature, up to 3 days.
• Make the whipped crème fraîche:
• In a medium bowl, combine the heavy cream and crème fraîche. Whisk until light and fluffy. Season with salt and pepper. DO AHEAD: Whipped crème fraîche can be made in advance and refrigerated, in an airtight container, up to 2 hours.
• To serve:
• Ladle the warm soup into bowls and garnish with the streusel, marshmallows, and dollops of whipped crème fraîche.

WHOLE PUMPKIN PIE SOUP

Steps:

• Heat the oven to 375 degrees F.
• Make a lid on the top of the pumpkin by cutting around the stem at a 45 degree angle. Make sure the opening is large enough to work within. Remove the seeds and fibers with a metal spoon or ice cream scoop and kitchen shears. Reserve the seeds for another use. Brush the exterior of the pumpkin and the lid with vegetable oil. Oil a round casserole dish large enough to hold the pumpkin and place the pumpkin inside.
• Combine the butter, onion, salt, garlic, apples, chicken broth, and heavy cream in the hollow pumpkin. Replace the lid of the pumpkin to cover. Bake for 1 1/2 hours.
• Remove the lid. Add the goat cheese and thyme and bake an additional 30 minutes, uncovered. Remove the pumpkin from the oven, and gently scrape some of the flesh into the soup mixture. Puree with an immersion blender to desired consistency, being careful to avoid the sides and bottom of the pumpkin. Serve immediately.

PUMPKIN PIE SOUP A.K.A. PUMPKIN SOUP

Steps:

• In large pot on LOW HEAT, combine all ingredients EXCEPT whipping cream; while stirring frequently, bring to simmer.
• Allow to simmer for 10 minutes, stirring occasionally.
• Stir in heavy cream and return to simmer; serve.

PUMPKIN PIE SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil. Roast pumpkin until tender, about 45 minutes.
• Combine pumpkin, coconut beverage, chicken broth, cinnamon, ginger, cloves, sage, and salt in a stockpot and bring to a boil. Reduce heat and simmer 5 minutes. Blend soup using an immersion blender or hand mixer until smooth. Serve with a dollop of yogurt, if desired, and a sprinkling of nuts.

PUMPKIN PIE SOUP

Steps:

• Place cut up cauliflower in a soup pot with 2 cups of chicken broth and 1/4 teaspoon of salt. Bring to boil and then simmer until cooked through and very tender. Cool. Remove cauliflower (not broth) and place in a blender--I use a vita-mix. If you use a regular blender, you might have to work in batches. Add 1 can of pure pumpkin. Add 1 teaspoon of pumpkin pie spice. Blend until creamy and smooth. Place back in soup pot and heat through. If too thick, add some of the chicken broth you used to cook the cauliflower. Plate and garnish with roasted, salted, pumpkin seeds. Enjoy!