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Savor Our Pumpkin Soup


Get into the spirit of fall with this nutritious soup. Indigenous to the Western Hemisphere, the versatile pumpkin is rich in vitamins, and Europeans have enjoyed squash-based cuisine ever since the first pumpkin seeds made their way across the Atlantic. This simple, non-cream based recipe yields a hearty soup. Candied walnuts, thyme and parmesan add texture and complement the flavors exquisitely. Enjoy this perfect fall starter or winter main course, with our compliments.


Since the first pumpkin seeds were brought to the Old World from the Americas, Europe has embraced squash-based cuisine. This easy recipe yields a full-bodied soup without using cream. The final flourish of candied walnuts, thyme and parmesan adds texture and complements the flavors exquisitely, and makes for a delightful seasonal fall starter or winter main course



  • 2 T (29 ml) olive oil

  • 1 shallot, minced

  • 1 med yellow onion, minced

  • 2 29-oz (822-g) cans pumpkin purée

  • ½ tsp (30 g) salt

  • ¼ tsp (0.7 g) pepper

  • 1 tsp (2½ g) ground cumin

  • 6 C (1,420 ml) low sodium vegetable or chicken broth

  • ¾ C (135 g) grated parmesan cheese




  • ½ C (60 g) sour cream

  • ¼ C (30 g) candied walnuts

  • Small thyme sprigs

  • Parmesan shavings



    Sauté shallots and onions in olive oil in a large saucepan on medium high until soft, about 4-5 minutes. Stir in pumpkin, salt, pepper, cumin and broth. Bring to a boil, reduce heat; simmer 10 minutes. Remove from heat; stir in parmesan. To serve, ladle into bowls and garnish.

  • Prep time: 5 minutes.

  • Cook time: 15 minutes.

  • Makes 6 servings. 



Phil Patterson, P&H Travel

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