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Recipes Nugget Markets Signature Recipes

Pumpkin Soup

Prep time
1 hour PT1H
Cook time
1 hour 30 minutes PT30.016666666667M
Yield
6 servings
Difficulty
1 out of 5 on the difficulty scale
pumpkin soup in a bowl Nugget Markets signature recipes

With hints of spice, citrus, and cream, this pumpkin soup makes a wonderful addition to a holiday supper, late-afternoon meal, or Sunday brunch. 

Ingredients

  • 1 small pumpkin (about 2 pounds) or 2 cans pumpkin puree
  • 2 tablespoons unsalted butter
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 4 cups chicken broth
  • 1 cup orange juice
  • 1 tablespoon chopped thyme, plus sprigs for garnish
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • 2 tablespoons maple syrup
  • ¾ cup chardonnay or dry white wine
  • 1 cup heavy cream or half and half
  • Kosher or sea salt, to taste
  • Cracked black pepper, to taste
  • Crème fraîche, for garnish

Preparation

If making your own pumpkin puree, start by cutting pumpkin in half. Scoop out seeds and place pumpkin cut-side down on a lightly oiled baking sheet. Bake pumpkin in oven at 400°F for about 1 hour, or until the flesh is soft. Remove from oven, allow pumpkin to cool completely, then peel and chop.

Melt butter in an 8-quart pot. Sauté onion in butter until translucent. Add garlic and sauté 2 minutes. Add pumpkin, chicken broth, orange juice, thyme, nutmeg, allspice, maple syrup, and wine. Bring to a simmer and cook for 10 minutes.

Process mixture in a blender until completely smooth, going in batches if necessary. Pour back into pot and add heavy cream. Bring back to a simmer over low heat. Season with salt and pepper, then remove from heat.

Serve pumpkin soup hot or chilled, garnished with fresh thyme sprigs and a dollop of crème fraîche. 

Pair with

  • Chardonnay

    A classic white wine made famous in Burgundy, France, it's now grown all over the world. It takes oak well and is often fermented and aged in oak barrels. Full bodied, with rich flavors of vanilla, butter, green apple and tropical fruit (banana, pineapple).

  • Pinot Gris

    An ancient natural mutation of Pinot Noir, Pinot Gris can vary dramatically in taste depending on where it is grown. In the Tre Venezie in Italy, where it is known as Pinot Grigio, it is often a simple, light, crisp wine. However, Italian Pinot Grigio shows little similarity to the majestic, lavish, sometimes spicy Pinot Gris of Alsace. The aromas of Pinot Gris suggest peach skins or orange rind. Pinot Grigio is currently the best-selling imported wine in the United States, and it's fun to say too!