Creamy Pumpkin Soup with Cheesy Dippers

  • 30min
    prep time
  • 1hr
    total time
  • 6-8
    Servings

No boring soup bowls here! This holiday season, switch things up by serving Creamy Pumpkin Soup in hollowed out sugar pumpkins with cheesy dippers, fried sage, and pumpkin seeds for a festive and delicious presentation.

Let's Make This Recipe!

Ingredients
  • Roasted Pumpkin Soup Bowls
  • 6-8 small sugar pumpkins
  • Olive oil
  • Salt
  • Freshly ground black pepper
  • Creamy Pumpkin Soup
  • ½ cup (1 stick) Tillamook Salted Butter
  • 1 cup small yellow onion, diced
  • ⅔ cup carrot, diced
  • ⅔ cup celery, diced
  • 4 teaspoons fresh sage, finely chopped
  • 2 teaspoons ground cinnamon
  • 1 ½ teaspoons ground ginger
  • ½ teaspoon nutmeg
  • 2 cloves garlic, minced
  • 4 cups reduced-sodium chicken broth
  • 2 cups water
  • 2 (15oz) cans pumpkin puree
  • 1 cup half and half
  • 1 cup Tillamook Premium Sour Cream
  • ⅓ cup dark brown sugar, firmly packed
  • 3 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • Raw pumpkin seeds, for garnish
  • Fresh sage leaves
  • 3 tablespoons Tillamook Salted Butter
Directions
  • Pumpkin Bowls
  • Step 1

    Preheat oven to 400°F.

  • Step 2

    Cut the tops off of pumpkins and clean out all seeds, scraping clean.

  • Step 3

    Drizzle the inside of pumpkins with olive oil and sprinkle with salt and pepper.

  • Step 4

    Place pumpkins and lids on a rimmed baking sheet and bake 20-25 minutes (depending on the size of your pumpkins) or until soft but not falling apart. They should still be firm enough to transfer and use as bowls.

  • Step 5

    Set aside to cool.

  • Pumpkin Soup
  • Step 1

    In a large pot, melt butter on the stovetop.

  • Step 2

    Stir in onions, carrot and celery, and cook until veggies are tender.

  • Step 3

    Add in chopped sage, cinnamon, ginger and nutmeg, and garlic. Cook for one minute.

  • Step 4

    Add in chicken broth, pumpkin puree, half-and-half, sour cream, brown sugar, salt and pepper. Whisk until well combined.

  • Step 5

    Bring to a boil over medium-low heat, stirring frequently.

  • Step 6

    When the soup starts to thicken reduce to low heat.

  • Step 7

    Using an immersion blender, puree the soup until smooth.

  • Step 8

    Return pureed soup to pan on stovetop and simmer until ready to serve.

  • Cheesy Dippers
  • Step 1

    Set oven to broil.

  • Step 2

    On a baking sheet, arrange slices of ciabatta and butter liberally.

  • Step 3

    Toast under the broiler for a few minutes until golden and crisp. Remove from oven.

  • Step 4

    Top with sliced cheese and return to the broiler until the cheese melts, bubbles and becomes golden. Remove and serve with soup.

  • Crispy Sage Leaves
  • Step 1

    Heat Tillamook Salted Butter in a small skillet over medium-high heat.

  • Step 2

    Add fresh sage leaves and fry turning once until slightly browned.

  • Step 3

    Remove and place on a paper towel.

  • Sour Cream Drizzle
  • Step 1

    In a small bowl, mix sour cream with half and half. Mixture should be thin.

  • To Serve
  • Step 1

    Ladle the soup into cooled roasted pumpkin bowls. Mix a small amount of sour cream with milk or half and half to thin. Drizzle mixture over soup bowls and top with pumpkin seeds and crispy sage leaves fried in butter. Serve with a cheesy dipper.

Recipe By

Living in sunny Los Angeles, California, Leah is a blogger, photographer, food and entertaining enthusiast and mother of twins. Created in 2011, her blog Freutcake is the place she shares her love for food, entertaining and living a creative lifestyle with others.

Follow Leah on social media @freutcake

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