Pumpkin Soup

by Mimi & Vera LevinTastemakers in Residence

When we think of fall, the first thing that comes to mind is pumpkin. We try to take advantage of this pretty orange squash as much as we can while it is in season. Lunch is easy with this pumpkin soup topped with homemade croutons or a touch of bacon. Try our Pumpkin Spice Pancakes and Pumpkin Pine Nut Salad with Shrimp to top off your October Pumpkin Parade of recipes. 

2.5 cups pumpkin puree
3 shallots, diced finely
3 cloves of garlic, minced
3 cups vegetable stock
2 Tbsp maple syrup
½ tsp black pepper
¼ tsp cayenne pepper
¼ tsp salt 


  1. Brown shallots and garlic in a saucepan with 1 tablespoon of olive oil
  2. Add the rest of the ingredients to saucepan and bring to a simmer 
  3. Puree the soup in a blender 
  4. Pour soup into pot and cook for 10 minutes over medium heat
  5. Garnish with homemade croutons