Taste and adjust the seasoning with more salt and pepper as needed. Stir in the heavy cream, if desired, then ladle the soup into bowls. Drizzle with a bit more cream, sprinkle with the roasted pumpkin seeds, and enjoy with a slice of warm bread!
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 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!
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. Prepare the Pumpkin
Chop the pumpkin into small, even pieces. Be sure to remove the skin and scrape out the seeds. Save the seeds to roast later and use them as a crunchy topping for the soup.
2. Combine Ingredients in the Dutch Oven
In your Larder & Vine 5.5 Qt Pumpkin Dutch Oven, add the chopped pumpkin, onion, and garlic. Mix until well combined, then add your seasonings followed by the broth of your choice.
3. Boil and Simmer
Bring the mixture to a boil uncovered, then lower the heat to a simmer. Cover with the lid and let it cook for about 10 to 15 minutes.
4. Blend the Soup
Once the pumpkin is fork-tender, remove the pot from the heat and use an immersion blender to blend the soup until smooth and creamy.
5. Season and Serve
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.
