This fast recipe delivers slow-cooked flavor. Pumpkin is one of the few vegetables with a canned version that is quite good, saving you lots of time and effort. Just be sure you don’t accidentally grab pumpkin pie filling (which will contain added sugar and spices). The soup holds up well, so you can make it a day or two ahead; if it waters out a bit after being reheated, just give it a good stir with a whisk. Roasted almonds perform double duty here: They’re pureed into the soup to help thicken it, and they provide a crunchy contrast as a garnish.
2 tablespoons unsalted butter
3 sage leaves
1 (8-oz.) pkg. prechopped onion
3/4 cup unsalted, roasted blanched almonds, divided
1 tablespoon all-purpose flour
3 cups unsalted chicken stock, divided
1 (15-oz.) can pumpkin puree
3/4 teaspoon kosher salt
1/8 teaspoon ground red pepper
2 tablespoons chopped fresh chives
Est. added sugars 0g
How to Make It
Place butter, sage, and onion in a large saucepan or Dutch oven over medium-high. Cover and cook 7 to 8 minutes or until onion is lightly browned, stirring occasionally.
Coarsely chop 1/4 cup almonds; set aside. Whisk together flour and 1/4 cup stock. Add remaining 1/2 cup almonds, flour mixture, remaining 2 3/4 cups stock, pumpkin, salt, and pepper to onion mixture. Bring to a boil. Reduce heat to medium-low, and simmer 5 minutes, stirring occasionally to keep pumpkin mixture from sticking to bottom of pan.
Place pumpkin mixture in a blender; remove center piece of blender lid (to allow steam to escape). Secure lid on blender. Place a clean towel over opening in lid. Process until smooth. Ladle soup into bowls; sprinkle with reserved 1/4 cup chopped almonds and chives.
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