Soup Season

Fall is in full swing, and that means pumpkin everything. From lattes and milkshakes to breads and pastas, pumpkin is not just for pie anymore, and it's a choice ingredient for fall recipes.

A few times during the season, I like to make a big batch of pumpkin soup. This rich and savory dish is most comforting on those cold or rainy days, and the addition of fresh ginger root brings a little heat to help keep you feeling cozy inside. Ready made pumpkin pie spice works just fine in this recipe, but I like to make my own with fresh grated nutmeg for an extra dash of flavor. I pair my soup with broiled pesto garlic bread, but it's also delicious with crackers, biscuits or a buttery croissant. Whether you serve this soup for lunch or dinner any day of the week, or as a starter for your Thanksgiving dinner, it's a great addition to any fall meal.

Pumpkin Soup


Prep: 5 min.  |   Cook: 20 min.   |   Serves: 6-8


2 Tbsp. olive oil
1 large onion, finely chopped
1 inch ginger root, peeled and finely chopped
3 tsp. garlic, finely chopped
1 tsp. kosher salt
1/2 tsp. ground black pepper
29 oz. can pumpkin puree
4 cups chicken broth (or vegetable broth)
2 tsp. pumpkin pie spice (see below)


1 Tbsp. ground cinnamon
1/2 Tbsp. ground allspice
1 tsp. fresh grated nutmeg
1/2 tsp. ground cloves

Stir together all ingredients. Store in air tight container in a cool, dry place.



Heat the olive oil in a dutch oven over medium heat. Add onion, ginger, garlic, salt and pepper until onions become translucent (about 5 min.). Stir in pumpkin, broth and pumpkin pie spice. Continue to cook for 15 minutes, stirring occasionally. Serve hot.