My Gram was an amazing cook. She passed it down to my mom who in turn helped me learn to cook from a very young age. I remember standing in the kitchen cooking and baking with my mom for hours prepping holiday meals until my feet would start to hurt. That’s how badly I wanted to stay in the kitchen cooking with her.
This soup is one of those recipes that my mom would whip up and it screams START OF THE HOLIDAYS! We would always dunk our corn muffins in the soup and be full before the Thanksgiving feast even began. Ohhhh, the holidays. She liked to top it with nuts or fruit, but I prefer it with sour cream and a dash of curry.
What’s your favorite way? Let me know in the comments below!
Gram's Pumpkin Soup
- 1 tablespoon olive oil
- 2 medium onions, chopped
- 1 teaspoon curry powder + more to taste
- 2 large (29-oz) cans pumpkin
- 5-6 cans (14.5oz) low-sodium vegetable or chicken broth
- 1 cup whole milk
- 1/2 cup apple juice
- Kosher salt & freshly ground pepper, to taste
- Optional garnishes: sour cream, ginger, curry powder or sunflower seeds
- In a large pot, saute onion in oil until soft, about 5-minutes. Sprinkle with curry powder and saute 1-2 more minutes.
- Add 1/2 can of pumpkin and 1 can broth. Mix well to combine.
- Using an immersion blender, blend soup right in pot (or pour into a regular blender to blend and return to pot).
- Once blended, add in remaining pumpkin and broth. Stir milk in slowly and heat until simmering. Add apple juice and adjust seasonings as needed. Top with optional garnishes, if desired. Enjoy!