Cider Spiked Pumpkin Soup

Today in Kentucky, the weather is chilly, gloomy, and raining. Perfect day to have soup for lunch!  I looked around in my fridge to see what all I had on hand that would go good together and this is what I came up with. Many pumpkin soup recipes contain heavy cream. My soup has no cream at all in it and it is perfectly thick and hearty. I felt sort of like a mad scientist in my kitchen adding a pinch of this and a drop of that, writing down everything as I went along. I’m the only pumpkin lover in my house so I only made a small amount. I wish I would have doubled it and froze it in single serve portions for later. This soup is so perfect for a chily fall or winter evening. Its intoxicatingly good. I’m so pleased with how this turned out.  I wish I would’ve had some plain greek yogurt to drizzle over the top. I think the tartness of it would’ve been wonderful with the sweetness of the pumpkin soup.


2 cups low sodium chicken stock

1 tbsp butter

4 tbsp grated onion- I grated it because I didn’t want to have to deal with blending it to have a smooth soup

1 garlic cloved, minced very fine

1/2 tsp poultry seasoning blend

1/8 tsp nutmeg

1 tbsp light brown sugar

pinch of cloves

1 tsp curry powder

1/2 tsp salt- You can add more at the end if needed

1 tsp pumpkin pie spice

1 heaping cup pumpkin puree

2 tbsp apple cider

1 bay leaf

1/4 tsp black pepper



In medium sized sauce pot, heat butter over low heat. Grate in onion and add in minced garlic. Cook about 2 minutes. Add in poultry seasoning, nutmeg, brown sugar, cloves,curry powder, pumpkin pie spice, salt, and pepper. Stir in chicken stock. Whisk in pumpkin and apple cider. To the sauce pot, add 1 large bay leaf. Simmer 15 minutes, stirring occassionally. Remove bay leaf. Ladle soup into bowls and enjoy!

*2 LARGE servings