With flavors of pumpkin and a hint of nutmeg dancing on your tongue, this pistachio pumpkin soup is guaranteed to be a keeper! You will be sure to Fall in love with this Pistachio Pumpkin soup!
Disclosure: I was not compensated for writing this post.
I am finally home from Vermont and getting back in to the normal swing of things. The normal swing of things basically means working out, going to work, and cooking/blogging! Ohh the exciting life as a single 25 year old girl…
If you did not read my last blog post…I am doing an Instagram Takeover this week for the Old Town Clovis Pistachio Party happening this Saturday, Sept. 30th! It is going to be the last Farmer’s Market of the year so it is going to be one you don’t want to miss! (For all of my Clovis folk at least!)
I always seem to jump the gun with soup season…but I can’t help it! I can’t be the only one…who else is with me?! **Side note: I totally was snacking on the pistachios as I was making this recipe! I love pistachios for a portion controlled snack because it is a perfect way to to keep your metabolism going and maintain energy levels between meals! Or in my case…before meals 😉
I hope you fall in love with this pistachio pumpkin soup as much as I did. What are some of your favorite Fall inspired soup recipes! I’d love to hear!
- 2 Russet potatoes
- 1 small yellow onion, diced
- 3-4 cloves garlic, minced
- 3 Tbsp. unsalted butter
- 1/3 cup unsalted, shelled pistachios
- 4 cups low-sodium chicken broth (or vegetable broth)
- 1 can pumpkin puree (15 oz.)
- 1/4 cup sour cream
- 1 tsp. nutmeg
- 1/2 tsp. cardamom
- 1/2 tsp. turmeric
- pinch of paprika
- salt and pepper to taste
- parsley for garnish (or green onions)
- additional pistachios for garnish
- Wash a peel potatoes and cut into about 2 inch cubes. Bring the 4 cups of broth to boil and boil potato cubes until you can stick a fork thru them. About 10-15 minutes. Reserve broth from potatoes (you will need this for the soup!)
- While potatoes cook, saute the butter, onions, and garlic in a small pan on medium heat, until onions become translucent.
- In a food processor, blend together the pistachios first. Then, using a slotted spoon, place cooked potatoes in a food processor with the onion mixture. Caution: when mixing...the food processor will get hot, since contents are hot! Add in all additional ingredients (except the sour cream) and blend until smooth.
- Transfer this into a soup pot on the stove and let it come to a boil. Bring down to a simmer and add in the sour cream. Adjust any seasonings if needed, or you may need to add water if you do not like the consistency.
- Enjoy warm and top with parsley and pistachios!