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Pumpkin Soup

November 20, 2012

This Thanksgiving, my husband and I decided to go turkey-less. So many turkeys get killed for this one day, that we decided to cut them a little slack this year, and go with all the awesome sides. Personally, I’m all about the sides anyway. Forget the turkey! I mean, you have the stuffing(dressing), my mom makes this BOMB Broccoli Cheese casserole, creamy mashed potatoes, sweet potato casserole, cranberry sauce, green bean casserole, pumpkin pie, pecan pie, etc., etc., etc.!!

Pumpkin Soup

In the recent months, we’ve been trying to cut down on our meat intake. Angel doesn’t care much for turkey anyway, so going turkey-less just made sense. To bump up the health factor, we’re also running in the Plymouth Rock N’ Run! This will be the healthiest Thanksgiving for us yet, and I really feel good about the decision!

Pumpkin Soup

Whether you’re going turkey-less this year or not, this soup is a GREAT way to kick off the holiday meal, AND it’s so super easy and fast. The soup is creamy and luscious with a touch of smoke and spice, and the chèvre really takes this soup to another dimension of creaminess! The pepitas and celery leaves add contrast with a bit of crunch and bright freshness. Don’t let that chèvre intimidate you! It’s readily available in most major supermarket cheese cases, and looks like a 4 inch long log. It’s so soft and creamy, and ultra dreamy!

What’s your favorite Thanksgiving side dish?

Super-Pumpkin Lovin’ and a million THANKS for you, dear reader,

Pumpkin Soup
Nutrition Information
  • Serves: 4
  • Calories: 201
  • Fat: 9.4
  • Saturated fat: 3
  • Carbohydrates: 25.3
  • Sugar: 7.2
  • Sodium: 920.7
  • Fiber: 6
  • Protein: 7.4
  • Cholesterol: 14.8
Prep time: 
Cook time: 
Total time: 
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1½ Cups Diced Onion
  • 1½ Cups Diced Celery
  • ½ Cup Diced Carrot
  • 1 Teaspoon Fresh Sage
  • 1½ Teaspoons Salt
  • ⅛ Teaspoon Pepper
  • ¼ Teaspoon Turmeric
  • ½ Teaspoon Garlic Powder
  • ½ Teaspoon Bourbon Smoked Paprika
  • ½ Cup Garbanzo Beans
  • 3 Cups Pumpkin Purée
  • 1 Cups Vegetable Stock
  • 2 Tablespoons Pepitas
  • 2 Tablespooons Chèvre (young goat cheese)
  • 2 Tablespoons Celery Leaves
  1. Heat the olive oil in a pan over medium-high heat, and sauté the onion, celery and carrot for 10 minutes, until the vegetables are soft and translucent. Place the vegetables in a blender along with the sage, salt, pepper, turmeric, garlic powder, paprika, garbanzo beans, vegetable stock, and pumpkin purée, and blend until smooth, about a minute. Return to a pot, and heat over medium-high heat until the soup is heated through, about 5 minutes. Portion into bowls, and top with equal parts pepitas, chèvre, and celery leaves for garnish.



  1. Brian
    November 25, 2012 at 11:35 pm

    I had pumpkin soup once or twice when I was a kid, and I must admit, shockingly, that I am no big fan. Yours looks a hell of alot more appealing than my grandmas version from back then and would have no problem trying it again. Great job once again with adding perfectly contrasting colors to your pictures. The table cloth really adds color to the soup imo. Your web design skills put to good use in a way you never thought you would use!

    Great Job Natalie!!

    On a side note, I picked up a bottle of Knuckle Sandwich from Bootleggers for you and Angel. Its one of those hard to find beers like Pliney the Elder.

    • Natalie Wiser-Orozco
      November 26, 2012 at 8:17 pm

      Thanks so much Brian!!! You won’t be disappointed with this soup; it’s a keeper. MMMmmmm knuckle sandwich… Can’t wait to try it!!!


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