Several years ago, a friend mentioned that her family had a tradition of enjoying pumpkin soup together every fall. I had never heard of pumpkin soup, but I somehow knew that my life was incomplete without it. I went home and immediately began to develop this recipe, which has become one of my family’s favorite ways to enjoy the delicious fall season.
This is a great simple meal to serve with bread for a hearty, warming lunch with a friend, or a comforting companion to a good book on a chilly day.
“The eyes of all look to You, and You give them their food in due time. You open Your hand and satisfy the desire of every living thing.” Psalm 145: 15-16, NASB
2 Tbsp bacon grease or oil of choice
1 yellow onion, diced
3 – 4 c homemade pumpkin puree (You can substitute 1 29 oz. can pure pumpkin.)
1 14.5 oz can petite diced tomatoes, drained
2 – 4 c chicken/vegetable broth, depending on pumpkin consistency (I use 3 c with canned pumpkin.)
2 c milk (You can use any unsweetened substitute; I have had excellent results with almond and coconut milks.)
2 Tbsp seasoning blend of choice (I use Kirkland Organic No-Salt Seasoning from Costco.)
Salt, to taste
½ lb. bacon
1 c shredded cheese (I prefer Swiss, but some in my family prefer Cheddar.)
Optional mix-in (highly recommended):
Adding a couple handfuls of leftover Thanksgiving turkey elevates this soup to a whole new level of awesome!
If you are using bacon as a topping, chop it into half-inch pieces and cook it in a large pot or Dutch oven over medium-high heat. Remove to paper towels when crisp, then add onion directly to pot with bacon grease.
If you are not using bacon, heat your oil of choice in a large pot or Dutch oven over medium-high heat and add onion when oil is hot.
Sauté onion until it begins to caramelize, about ten minutes. Reduce heat to medium and add seasoning blend, pumpkin, and tomatoes; stir to combine. Add one cup of broth and all the milk. Stir and add more broth one cup at a time until you are pleased with the consistency. Taste and add salt as needed. Stir in leftover turkey if desired; heat through and serve with toppings of choice.
Close your eyes and give thanks to the Creator of pumpkins. (“Mmmmmm!” is a legitimate form of thanksgiving.)
“Whether, then, you eat or drink or whatever you do, do all to the glory of God.” 1 Cor 10:31, NASB
The image of scrumptious Pumpkin Soup is by Athena Williams and used with her generous permission for Cultivating and The Cultivating Project.
Athena lives and writes in Colorado Springs, where she can look up at the mountains and be reminded of the nearness of God. Hiking, reading, and spending time with her family are her passions. She and her husband, Jon, are actively involved in the Anselm Society, and they also run a ministry for blended families at their church. Whether through fiction, nonfiction or poetry, Athena loves to use words to paint portraits that display the work that God does within each person.