Carve your pumpkins for this cozy, Fall Pumpkin Soup recipe created by Breanna of @kneadtherecipe. Made with real, fresh pumpkins and seasoned thoroughly in her new Larder & Vine 5.5 Qt Pumpkin Dutch Oven for the ultimate Autumn vibes. Top your bowl with roasted pumpkin seeds for an extra Fall finish!
Looking for something sweeter? Try her hard-to-resist desserts like her No Bake Caramel Cheesecake and Pecan Pie Cobbler.
Discover more of Breanna's cozy and sweet recipe ideas on her blog or follow her on Instagram to easily follow along on her cooking journey!
Why use the Larder & Vine Pumpkin Dutch Oven?
Elevate your Fall cooking & go-to recipes with our seasonal favorite, the 5.5 Qt Enameled Cast Iron Pumpkin Dutch Oven. Sealed with 3 layers of white enamel coating for a high-quality, sleek design to fit in any kitchen.
Make every recipe taste even better by simply swapping out your old pots and pans for any piece from our Enameled Cast Iron Cookware Collection. You'll see the difference in quality once you get your hands on your own set.
When taken care of properly, your Larder & Vine Dutch ovens can last for generations. Now you, your children, and grandchildren will all be able to enjoy sacred family recipes made in a family heirloom.
Discover more recipes using Larder & Vine's enameled cast iron cookware line here!
Recipe Summary
20 minutes
25 minutes
8
Soup
Recipe Ingredients
3 cups fresh pumpkin, chopped
½ onion, chopped
3 garlic cloves, diced
½ tsp dried rosemary or thyme
½ tsp smoked paprika (optional)
4 cups of broth (chicken or vegetable)
Salt and pepper to taste
4 tbsp heavy cream (optional)
Recipe Directions
1. Chop the pumpkin into small even pieces. Make sure you cut the skin before and scrape the seeds before. Save the seeds and roast them, then use them as topping for the soup later!
2. In a Larder & Vine 5.5 Qt Pumpkin Dutch Oven, add your pumpkin, onion and garlic, and mix until well combined. Add your seasonings and then the broth of your choice.
3. Boil it uncovered then lower the heat to a simmer and cover with lid for about 10-15 minutes.
4. When the pumpkin is fork tender, take it off the heat and use an immersion blender to make a smooth consistency.
5. Taste and add more salt and pepper as needed. Stir in the heavy cream (optional) then ladle the soup into bowls. Add another drizzle of cream and some roasted pumpkin seeds on top and enjoy with bread!
Recipe Notes
Storage: Store recipe leftovers in an airtight container in the fridge for up to 4 or 5 days. If you plan to freeze the soup, allow it to cool completely before adding it to a freezer-safe container.
Reheating: You can reheat the soup on the stove or in the microwave. If you freeze the soup altogether, allow soup to thaw overnight in the fridge before reheating. If you froze it in individual portions, you can microwave it straight from the freezer.
