Pumpkin Soup with Rosemary & Pumpkin Seeds

  • serves 0

Makes me wish for October all year long. And if there’s no squash at hand, a can of pumpkin, not pumpkin pie filling, is just as good. The sherry and apple juice really add to the flavors.

Prep time: 10 minutes
Cooking time: 15-20 minutes
Serves 4-6

15 Ratings
Directions for: Pumpkin Soup with Rosemary & Pumpkin Seeds


4 leeks, rinsed and chopped (3 cups)

1 Tbsp olive oil

1 3 lb(s) butternut squash cut into 1” chunks or 1 (19oz) can pumpkin

1 bay leaf

¾ tsp kosher salt

1 tsp pepper

5 cup chicken broth

¼ cup sherry

1 cup apple juice

¼ cup shelled raw pumpkin seeds

1 Tbsp fresh rosemary

2 tsp olive oil

1 tsp walnut oil (optional, but worth a try)


1. Sauté the leeks in a Dutch oven over medium heat in a little olive oil. Add the squash, bay leaf, salt and broth and bring to a boil. Reduce the heat to medium low and simmer gently until the squash is tender, about 12 minutes. (If you’re using canned pumpkin, you don’t really need that long, but I like to have the flavors meld)

2. Puree the soup in batches and reheat over medium heat.

3. In the meantime, place pumpkin seeds and rosemary on a chopping board and roughly chop.

4. Heat the olive and walnut oil in a small skillet over medium heat. Add the seeds and rosemary and heat, stirring occasionally, until fragrant, 2-3 minutes.

5. Ladle the soup in bowls and sprinkle with seeds and rosemary.



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