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Here is my recipe for the wonderful Pumpkin Soup I serve at my annual Witch’s Brunch. It was originally written for me by Chef Robert Lyford, Market Chef at Patina Green, though it has evolved a bit from his master recipe, as recipes tend to do.



  1. 1 1/2 cups French Bread, cubed
  2. 6 TBS butter, divided
  3. 1 1/2 cups Vidalia onion, chopped
  4. 2 cups leeks, chopped
  5. 2 cups carrots, chopped
  6. 2 pounds butternut squash, cubed
  7. 2 pounds canned, organic pumpkin
  8. *3-4 pints chicken stock–If you use homemade stock it REALLY makes a difference in the flavor!
  9. Salt
  10. White Pepper
  11. Ground Allspice
  12. Ground Ginger
  13. Fresh, grated Nutmeg
  14. 4 small Granny Smith apples
  15. 4-5 TBS brown sugar, divided
  16. Heavy Cream


In a shallow saute pan, combine cubed bread and 2 TBS butter (or EVOO) and saute until golden. Set aside.

Heat 2 TBS butter in a large stock pot over medium heat and add onions, leeks and carrots. Sweat until onions are almost translucent. Do not let them brown.

Add squash, chicken stock**I usually start with about 4 pints (8 cups) chicken stock and then add more if soup seems thick.**Add browned bread, pumpkin and 2 TBS brown sugar after stock and simmer until vegetables are tender. Approximately 15 mins.

If you have time, let the soup cool completely and then refrigerate overnight before moving on to the next step. This REALLY helps the flavors blend and develop.

Using an immersion blender, puree soup.

Bring soup back to a simmer, and add ginger, allspice, salt and pepper. I honestly don’t know how much I put in of each seasoning. I do a lot of tasting and it always seems I can’t get enough flavor at first. Just add a little bit at a time and give it a few minutes in between taste tests.

*If soup is too salty, add some maple syrup or honey

*If soup is too sweet, add fresh lemon juice, salt or tabasco

While soup is simmering, chop apples and saute in shallow saucepan with 2 TBS butter and remaining brown sugar. Cook until soft.

Ladle soup into bowl and pour about 1 tsp (or more!) of cream into the middle, cover with a spoonful of apples and grate nutmeg directly on top.

Serves 10

1 1/2 cups soup = 2 PointsPlus for Weight Watchers. Additional 3 points for heavy cream and caramelized apples.

Buon Appetito!

pumpkin soup graphic


-ciao for now-


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