recipe: fall pumpkin soup.

Fall is here (or basically almost winter) and it’s soup time! Every year for our annual Friendsgiving I like to start the meal off with a new dish. The last two years it’s been soup so this year I was on the hunt for a new one. I am not a huge soup person so one two recipes that I can make throughout the season a couple of times is good enough for me. 


This soup is literally the easiest recipe you will ever make (I think I say that about every recipe...). Butternut squash is usually my go to fall veggie but I found this amazing recipe that I altered with pumpkin. 


  • 3 tbsp. Unsalted butter 

  • 1 large potato 

  • 1 large yellow onion 

  • 4 1/2 cups of chicken broth 

  • 1 can of pumpkin 

  • Salt / pepper / garlic 

  • 1/2 tsp. Nutmeg 

  • 2 sticks (or 1/2 tsp.) cinnamon

  • Fresh rosemary 

  • 1/2 pt. Heavy cream (optional) 



  1. Melt butter in large pot on medium heat 

  2. Add potato and onion, salt, pepper and garlic to taste - stir until fragrant 

  3. Add broth and bring to boil 

  4. Let cook until potato is soft - about 10 minutes 

  5. Add pumpkin, cinnamon, rosemary and salt / pepper to taste 

  6. Bring down to simmer or off and mix well with immersion blender or a vitamix on soup mode 

  7. Once at desired consistency add nutmeg and bring back to boil for another 10 minutes - stir occasionally 

  8. Optional for thicker consistency: mix in heavy cream 

Serve warm and enjoy!!