Pumpkin Spice Soup
- 2 small (3-pound) sugar pumpkins
- 1 tablespoon unsalted butter
- 1 small yellow onion, diced
- 1 Granny Smith apple, peeled and diced
- 2 cloves garlic, finely chopped
- 1 (32.0-ounce) container 365 by Whole Foods Market Organic Vegetable Broth
- 1 1/2 teaspoon pumpkin spice
- 3/4 teaspoon kosher salt, to taste
- 1/2 cup crème fraîche, divided
- 1 tablespoon chopped dill
- 1 tablespoon chopped tarragon leaves
- 1 tablespoon black sesame seeds
- Cracked pink peppercorns, for garnish
- Flaky sea salt, for garnish
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Slice off stem end of pumpkin, then halve pumpkin. Use a spoon to scoop out seeds and fibers; discard seeds or save for another use. Place pumpkin halves cut-side down on baking sheet. Roast until the pumpkin’s flesh is very soft and pierces easily with a paring knife, 30 to 40 minutes. Transfer to cutting board until the pumpkin flesh is cool enough to handle. Scoop flesh away from skin with a spoon; discard skin and set flesh aside.
Heat butter in large pot over medium heat. Add onion, apple and garlic and cook, stirring occasionally, until soft, about 5 minutes. Stir in broth, roasted pumpkin, pumpkin spice and salt. Bring to a boil, adjust heat and simmer until the apple is very soft, about 20 minutes. Puree soup with an immersion blender or transfer in small batches to a blender, puree and return to the pot. Stir in ¼ cup of the crème fraîche.
Reheat soup if necessary. Ladle into bowls and swirl about ½ tablespoon of crème fraîche into each. Top each bowl with dill, tarragon and sesame seeds. Sprinkle with pink peppercorns and flaky salt and serve.
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- 2 small (3-pound) sugar pumpkins
- 1 tablespoon unsalted butter
- 1 small yellow onion, diced
- 1 Granny Smith apple, peeled and diced
- 2 cloves garlic, finely chopped
- 1 (32.0-ounce) container 365 by Whole Foods Market Organic Vegetable Broth
- 1 1/2 teaspoon pumpkin spice
- 3/4 teaspoon kosher salt, to taste
- 1/2 cup crème fraîche, divided
- 1 tablespoon chopped dill
- 1 tablespoon chopped tarragon leaves
- 1 tablespoon black sesame seeds
- Cracked pink peppercorns, for garnish
- Flaky sea salt, for garnish