Take pumpkin soup to new heights with this recipe, which incorporates fresh rosemary, thyme, sage and parsley. A swirl of honey and nutmeg before serving makes for a sweet finish.
By | September 01, 2013


Cut and peel the pumpkin, then dice into 1–inch cubes. Heat the olive oil in a large stock pot over medium heat. Add the leeks, onion, and herbs and sauté until translucent, about 10 minutes. Add the pumpkin cubes and chicken stock and bring to a boil. Reduce heat to a simmer, cover, and let simmer until the pumpkin is tender, about 20–30 minutes. Purée the pumpkin mixture using an immersion blender. Swirl in the butter and half and half. Add honey, nutmeg, and salt and pepper to taste.

NOTE: Instead of the usual Halloween-style pumpkin, try a bumpy Galeux d’Eysines or a pink-hued Porcelain Doll.


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In Season: Pumpkins

Beyond their decorative value, heirloom pumpkins are culinary delights, lending themselves to all sorts of fall and winter recipes. Here’s how to pick, cut, peel, cook, and serve them.


  • 5 pounds heirloom pumpkin (before cutting)
  • 2 tablespoons olive oil
  • 2 leeks, cleaned and sliced, white parts only
  • 1 medium-sized yellow onion, diced
  • 2 sprigs fresh rosemary, stemmed and chopped
  • 3 sprigs fresh thyme, stemmed
  • 1 tablespoon fresh sage, chopped
  • ½ bunch fresh parsley, chopped
  • 8 cups chicken broth
  • 2–3 tablespoons local honey
  • 1 pinch nutmeg
  • Salt and pepper to taste
  • 3 tablespoons butter
  • 1/3 cup half and half
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