Pumpkin Soup



1 Tbsp olive oil

1 onion, chopped

2 stalks celery, chopped

3 cloves garlic, chopped

15 oz can pumpkin

4 cups vegetable or chicken stock

½ tsp turmeric

pinch red pepper flakes

2 Tbsp Sherry

1 Tbsp butter

For serving: Sour cream and chopped pecans or walnuts


Heat olive oil in a large pot or Dutch oven over medium high heat.

Add onions, celery, and garlic to pot and sauté until softened, about 3 minutes

Add broth and pumpkin, stir and heat to a simmer.

Add turmeric and pepper flakes, continue to simmer for about 5 minutes.

With an emersion blender or in a food processor or blender puree soup to a thick consistency. (Remember to be careful with hot soup in a blender – small batches work best.)

Stir in Sherry and butter in to soup.

Serve hot with a dollop of sour cream and a sprinkle of nuts.

*Soup can be refrigerated and reheats nicely.

© Deer One Publishing 2021