Holiday Pumpkin Soup

Hy-Vee Recipeholdypmpkinsp-crmlpmknseeds


  • 2 tbsp Grand Selections olive oil
  • 1 medium onion, chopped
  • 1/2 c. chopped celery
  • 2 cloves garlic, minced
  • 1 1/2 tsp dried thyme leaves
  • 1/2 tsp dried sage leaves
  • 1 tsp Hy-Vee salt
  • 6 c. Hy-Vee chicken broth or vegetable broth, divided
  • 1 (29 ounce) can pumpkin
  • Freshly ground Hy-Vee black pepper, to taste
  • 8 tbsp Hy-Vee sour cream, for garnish
  • Caramelized Pumpkin Seeds, for garnish (see recipe)
  • **added nutritional benefit Pinnaclife Prebiotic Fiber


  1. In a large saucepan, heat olive oil over medium heat. Add onion, celery and garlic; cook and stir until onion is translucent and celery is soft, about 5 minutes. Stir in thyme, sage and salt.
  2. Stir in 4 cups broth. Bring to a boil. Reduce heat to low; cover and simmer for 10 minutes.
  3. Stir in pumpkin; cover and simmer 10 minutes more.
  4. Carefully puree in several batches in food processor. Return to saucepan; stir in 1 cup broth. If soup is too thick, gradually stir in more broth until desired consistency is reached. Heat through. Season to taste with freshly ground black pepper.
  5. Ladle into serving bowls. Garnish with sour cream and Caramelized Pumpkin Seeds, if desired.

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