• Megan Sullivan

Fall Pumpkin Soup

When the weather starts to turn, there is nothing better than warm soup. My go to is this quick and easy pumpkin soup. You can easily swap out the pumpkin for butternut squash.

One of my favorite staples for Fall Soup is the Herbes de Provence herb blend from Trader Joes. The herbs in the blend are Thyme, Marjoram, Rosemary, Basil, Sage & Lavender. Perfect addition to all your favorite fall recipes.

Also a must for all Soups is an Immersion Blender.


  • 6 cups chicken stock

  • 1 Table Spoon Olive Oil

  • 1 ½ teaspoons salt

  • 1 teaspoon pepper

  • 1 teaspoon thyme

  • 1 teaspoon rosemary

  • 1 15oz can of pumpkin or 4 cups fresh chopped pumpkin

  • 1 cup chopped onion

  • 1 teaspoon cinnamon

  • 3 celery stocks chopped

  • 1 sweet potato chopped

  • 2 carrots chopped

  • 1 clove garlic, chopped


  • 1. Add olive oil, sauté onion, garlic, celery, carrots. Add salt & pepper.

  • 2. Add stock, , pumpkin, sweet potato cinnamon & herbs . Bring to a boil, reduce heat to low, and simmer for 15 minutes covered. Uncover and simmer until the veggies are soft, about 15 more minutes.

  • 3. Puree the soup using a food processor or blender.

  • 4. OPTIONAL: Add roasted pumpkin seeds, roasted apples in cinnamon or shaved parmesan

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