Sweet Onion and Pumpkin Soup (2024)

I have a confession. I haven’t only been neglecting you; I’ve been neglecting my husband too…. In the sense that I have not cooked or really had a satisfying grocery trip in months. He’s seriously suffering over here.

So last Sunday we took a romantic stroll through the aisles of Sam’s Club and Meijer. Hand in hand we perused each aisle while gazing into each other’s eyes… Just kidding. He darted straight to the free food samples {It’s no joke,he’s really suffering} and I clearly found myself in aisles containing holiday décor. Needless to say, this trip wasn’t really satisfying either. The only real food purchases we came home withwere some mini pie pumpkins, a few cans of pumpkin and 5 large bulbsof garlic. I tried sneaking a super festive 3 ft metal pumpkin man onto the checkout belt but Mr. Hungry saw it before the lady could ring it up and walked it back to where “he” came from. Such a grinch when he’s hungry.

I clearly had fall on the brain and with fall comes pumpkin and in my mind with pumpkin comes soup.

Sorry for the obnoxious watermark. It’s nearly taking over the picture and it stresses me out to deal with techy stuff so I’m leaving it.

SOUP… back to soup… It’s the perfect fall dish if you ask me. Pumpkins, onions and garlic all mixed into a creamy hearty blend,it’s not only tasty, its soul warming on these brisk fall days.

I’m sure I don’t have to tell you if you’ve been reading for a while, Scott HATED my idea of no meat and only pumpkins for dinneruntil of course,I gave him a slurp. He quickly filled his bowl full and gone it was within a few minutes. He evenbragged about his tasty bowl o’soup to my little sister. I couldn’t believe my ears! Mr. Carnivore was in love with my non meat dinner!

It’s seriously simple and a MUST try for this pumpkin season! I really think this would be great in a Crockpot too!!!

Sweet Onion and Pumpkin Soup

INGREDIENTS:

2 Tbsp. Extra Virgin Olive Oil

1 Large Sweet Onion- Sliced and Diced

7 Garlic Cloves-Minced

4 Cups Reduced Sodium Broth/Stock {I used Beef but chicken or vegetable will do}

1 Cup Apple Cider

3 Cups {24 oz.} Canned 100% Pumpkin

1 Cup Milk {I used fat-free but any kind will work}

¾ Tbsp. Salt {More or less per taste}

Black Pepper to taste

HOW-TO’S:

In a large pot heatthe oil andadd theOnions. Sauté until transparent.

Toss in minced garlic, Pour in the Broth and Cider and bring it to a simmer.

Stir in the Pumpkin

Until it’s completely combined.

Stir in the Milk and Season with salt and pepper to taste.

Cover and let simmer for at least an hour. The longer you let it simmer the more the flavors will combine. {This is a soup that tastes even better the next day}

Right before serving using an immersion blender blend the soup so that it becomes rich and creamy. If you don’t have an immersion blender GET ONE or pour it into a blender in small batches}

Serve HOT

ENJOY!!!

Serving Size = 1 Cup