Go Back
+ servings

Fall Pistachio Pumpkin Soup

Vegetarian friendly pistachio pumpkin soup has notes of nutmeg and all things Fall! This soup is great for a cozy Fall night in or as an appetizer to dinner!
Course Main Course
Cuisine American
Keyword blendersoup, Easy, Healthy, pistachio, pumpkin, soup, vegetarian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 people
Calories 199kcal



  • 2 Russet potatoes, washed and peeled
  • 1 small yellow onion, diced
  • 3-4 cloves garlic, minced
  • 3 Tbsp. unsalted butter
  • 1/3 cup unsalted shelled pistachios
  • 6 cups chicken broth (or vegetable broth), divided
  • 1, 15 oz. can 100% pumpkin puree
  • 1 tsp. nutmeg
  • 1/2 tsp. cardamom
  • 1/2 tsp. turmeric
  • pinch of paprika
  • salt and pepper to taste
  • 1/4 cup sour cream (optional)
  • parsley for garnish or green onions
  • additional pistachios for garnish



  • Wash and peel the potatoes and cut into about 2-inch cubes. In a large stockpot, place the potatoes and 4 cups broth in and bring it to a boil. Boil potato until you can stick a fork thru them. This takes about 10-15 minutes. Be sure to reserve broth to add it back into the soup later on - it will reduce down to about 1-2 cups!
  • While potatoes cook, sauté butter, onions, and garlic in a medium sized frying pan on medium heat, until onions become translucent; about 5-8 minutes.
  • Blend the pistachios first using a powerful blender. Then, using a slotted spoon, place cooked potatoes in the blender, then pour in the onion mixture and reserved broth. Add in all additional ingredients (except the sour cream) and blend until smooth. Soup will be thick. Caution: when mixing, your blender will get hot, since the contents are hot!
  • Transfer this back into the pot you boiled off the potatoes in on the stove and let it come to a simmer. Stir in the additional broth 1/2 cup at a time until the soup reaches a desired consistency. Taste and add more salt and pepper if needed. Lastly, add in the sour cream and stir.
  • Enjoy warm and top with parsley and crushed pistachios!


Boil off your potatoes in advance to make this process seamless when you're ready to blend up your soup!
Can sub sour cream for Greek yogurt or omit completely. 
If you don't have a blender, you can pulse pistachios in a food processor and then use an immersion blender to smooth out the soup. 


Serving: 1bowl | Calories: 199kcal | Carbohydrates: 26.2g | Protein: 6.8g