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10 minute Pumpkin Soup

This recipe offers a swift and comforting pumpkin soup, ready in just 10 minutes. It combines savory shallots with aromatic thyme and sage, blended with canned pumpkin and chicken broth for a smooth texture. Finished with toasted pumpkin seeds and fresh Asian pear, it's a balanced and flavorful dish ideal for a quick meal.
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Servings: 4 people
Course: lunch/dinner
Cuisine: American
Calories: 992
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tablespoon olive oil
  • 1 tbsp chopped shallot
  • 1/2 tsp ground thyme, dried
  • 1/4 tsp sage ground
  • 1 cup pumpkin canned
  • 2 cup chicken broth low-sodium
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper, ground
  • 1/4 cup Pumpkin Seeds Whole with Shell
  • 4 fruit 3-3/8″ high x 3″ diameter Pears asian

Equipment

  • 1 Medium Saucepan
  • 1 Chef's Knife
  • 1 Cutting Board
  • 1 Wooden Spoon or Spatula
  • 1 Immersion Blender Alternatively, a standard blender (use caution with hot liquids)

Method
 

  1. Finely mince the shallot and set aside.
  2. Heat olive oil in a medium saucepan over medium heat.
  3. Add minced shallot to the saucepan and sauté gently for 2-3 minutes until softened and translucent, being careful not to brown it.
  4. Stir in the ground thyme and sage, cooking for an additional 30 seconds until fragrant.
  5. Add the canned pumpkin and low-sodium chicken broth to the saucepan, stirring well to combine.
  6. Bring the soup to a gentle simmer, then reduce heat to low and cook for 5 minutes to allow flavors to meld.
  7. Season the soup with salt and ground black pepper to taste, adjusting as needed.
  8. Using an immersion blender, carefully blend the soup directly in the saucepan until completely smooth and creamy.
  9. While the soup is simmering, toast the pumpkin seeds in a dry small skillet over medium heat for 2-3 minutes until fragrant and lightly browned.
  10. Ladle the hot soup into bowls and garnish each serving with a sprinkle of toasted pumpkin seeds and thin slices or small dice of fresh Asian pear.

Notes

For a truly smooth soup, ensure shallots are finely minced and cooked gently until translucent to build a sweet base without browning. Blooming the dried thyme and sage in the hot oil for 30 seconds before adding liquids will intensify their aromatic qualities. Always use 100% pure pumpkin puree, not pie filling. Adjust salt and pepper to taste at the end, as broth sodium levels vary. The immersion blender is ideal for quick emulsification directly in the pot. Toast pumpkin seeds separately for crunch, and the fresh Asian pear provides a delightful sweet-tart counterpoint and textural contrast to the creamy soup.