Egg Nog Pumpkin Soup

6 Cups
1 hr 20 min

A traditional pumpkin soup is made with a secret ingredient: Egg nog! It sounds crazy but the flavors in egg nog lend themselves perfectly to pumpkin. Whip up this soup with a fresh little sugar pie pumpkin from the grocery store or your garden for a warming autumn supper.

Cut pumpkin into quarters, scoop out the seeds and drizzle with olive oil. Bake at 425 for 35 minutes until the pumpkin flesh is soft.

Cook until the flesh is easily pierced with a fork. Let cool while you work on the other parts of the recipe. Then cut into small pieces and remove the skin.

Add the rest of the olive oil to a large pot and add the chopped onion and garlic. Cook while stirring until the onions start to caramelize. Add the vegetable stock and bring to a boil.

Add the egg nog and then either blend it using an immersion blender Or transfer it to blender and purée it.

Add salt and pepper to taste. Makes

6 servings.

Recipe details
  • 6  Cups
  • Prep time: 35 Minutes Cook time: 45 Minutes Total time: 1 hr 20 min
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Egg Nog Pumpkin Soup
  • 1 5 lbs sugar pie pumpkin
  • 4 tablespoons of olive oil divided
  • 4 cups of vegetable stock
  • 1 medium yellow onion
  • 2 tablespoons crushed garlic
  • 1/2 cup egg nog
  • salt and pepper to taste
Roasting the pumpkin
Preheat over to 425 degrees
cut pumpkin into quarters
remove seeds
place on baking sheet and brush with 2 tablespoons of olive oil
bake until flesh can be pierced with a fork
Making the soup
Place a soup pot on the stove top on medium heat and add the rest of the olive oil.
Add chopped onion and garlic
cook until the onion starts to caramelize
add the pumpkin pieces and vegetable stock.
bring to a boil and then let simmer
add the egg nog
use an immersion blender to blend the soup. Use a blender or food processor if you don’t have an immersion blender.
add salt and pepper to taste.
serves 6
  • Use heavy cream instead of egg nog