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Pumpkin Spice Soup

Serves 6
Time 1 hr 15 min
Classic pumpkin spices make this soup a seasonal standout. Consider it another way to live out your love of pumpkin spice.
Ingredients
  • 2 small (3-pound) sugar pumpkins
  • 1 tablespoon unsalted butter
  • 1 small yellow onion, diced
  • 1 Granny Smith apple, peeled and diced
  • 2 cloves garlic, finely chopped
  • 1 (32.0-ounce) container 365 by Whole Foods Market Organic Vegetable Broth
  • 1 1/2 teaspoon pumpkin spice
  • 3/4 teaspoon kosher salt, to taste
  • 1/2 cup crème fraîche, divided
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped tarragon leaves
  • 1 tablespoon black sesame seeds
  • Cracked pink peppercorns, for garnish
  • Flaky sea salt, for garnish
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Method

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Slice off stem end of pumpkin, then halve pumpkin. Use a spoon to scoop out seeds and fibers; discard seeds or save for another use. Place pumpkin halves cut-side down on baking sheet. Roast until the pumpkin’s flesh is very soft and pierces easily with a paring knife, 30 to 40 minutes. Transfer to cutting board until the pumpkin flesh is cool enough to handle. Scoop flesh away from skin with a spoon; discard skin and set flesh aside.

Heat butter in large pot over medium heat. Add onion, apple and garlic and cook, stirring occasionally, until soft, about 5 minutes. Stir in broth, roasted pumpkin, pumpkin spice and salt. Bring to a boil, adjust heat and simmer until the apple is very soft, about 20 minutes. Puree soup with an immersion blender or transfer in small batches to a blender, puree and return to the pot. Stir in ¼ cup of the crème fraîche.

Reheat soup if necessary. Ladle into bowls and swirl about ½ tablespoon of crème fraîche into each. Top each bowl with dill, tarragon and sesame seeds. Sprinkle with pink peppercorns and flaky salt and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 small (3-pound) sugar pumpkins
  • 1 tablespoon unsalted butter
  • 1 small yellow onion, diced
  • 1 Granny Smith apple, peeled and diced
  • 2 cloves garlic, finely chopped
  • 1 (32.0-ounce) container 365 by Whole Foods Market Organic Vegetable Broth
  • 1 1/2 teaspoon pumpkin spice
  • 3/4 teaspoon kosher salt, to taste
  • 1/2 cup crème fraîche, divided
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped tarragon leaves
  • 1 tablespoon black sesame seeds
  • Cracked pink peppercorns, for garnish
  • Flaky sea salt, for garnish
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.