Pumpkin and chive soup
Warm up with this comforting Pumpkin and Chive Soup recipe. Made with fresh pumpkin, creamy potatoes, and savory chicken gravy, it’s garnished with a dollop of sour cream and a sprinkle of chives for a perfect autumn meal. Quick, delicious, and bursting with flavor!
- 24 Mar 2025
- Cook time 30 min
- Prep time 25 min
- 4 Servings
- 8 Ingredients
Pumpkin and chive soup is a creamy, flavorful dish that's perfect for chilly weather. Combining the earthy sweetness of pumpkin with the mild bite of chives and a touch of sour cream, this soup makes for a comforting and nutritious meal. Follow this simple recipe to create a bowl of warmth and goodness.
Ingredients:
Instructions:
- Chop the onion.
- Mince the garlic cloves.
- Peel and cube the pumpkin.
- Peel and cube the potatoes.
- Chop the chives for garnish.
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and minced garlic to the pot. Sauté for about 3-5 minutes until the onion becomes translucent and fragrant.
- Add the cubed pumpkin and potatoes to the pot. Stir well to combine with the onion and garlic.
- Pour in the 4 cups of chicken gravy. Stir to mix all the ingredients.
- Bring the mixture to a simmer.
- Reduce the heat to low and cover the pot.
- Let the soup simmer for about 25-30 minutes, or until the pumpkin and potatoes are tender when pierced with a fork.
- Use an immersion blender directly in the pot to blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
- If the soup is too thick, you can add a bit of water or more chicken gravy to reach your desired consistency.
- Stir in the 1/3 cup of sour cream until fully combined. This will add a nice creamy texture to the soup.
- Taste the soup and add salt and pepper if needed.
- Ladle the soup into bowls.
- Garnish with the chopped chives.
- Serve the soup hot, with crusty bread or a light salad on the side if desired.
Tips:
- Roast the pumpkin and potatoes before adding them to the soup to enhance their flavors.
- Blend the soup in batches to ensure a smooth consistency, and be careful of hot liquid splashes.
- If you prefer a vegan option, substitute the chicken gravy with vegetable broth and use a plant-based sour cream.
- Add a pinch of nutmeg or cinnamon for a warm, spicy undertone.
- For a richer texture, you can stir in a bit of heavy cream before serving.
- Garnish with some crispy bacon bits or roasted pumpkin seeds for an added crunch.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze it for longer storage.
Pumpkin and chive soup is not only delicious but also packed with nutrients. It's a wholesome meal that can easily be whipped up for a comforting lunch or dinner. Garnish with extra chives or a swirl of sour cream to elevate the presentation and enjoy the wonderful blend of flavors.
| Nutrition Facts | |
|---|---|
| Serving Size | 660 grams |
| Energy | |
| Calories 330kcal | 17% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 60g | 16% |
| Fiber 6g | 15% |
| Sugar 12g | 12% |
| Fat | |
| Fat 13g | 15% |
| Saturated 3.87g | 13% |
| Cholesterol 22mg | - |
| Vitamins | |
| Vitamin A 1060ug | 118% |
| Choline 50mg | 9% |
| Vitamin B1 0.32mg | 27% |
| Vitamin B2 0.47mg | 36% |
| Vitamin B3 3.72mg | 23% |
| Vitamin B6 0.73mg | 43% |
| Vitamin B9 80ug | 20% |
| Vitamin B12 0.04ug | 2% |
| Vitamin C 60mg | 66% |
| Vitamin E 2.86mg | 19% |
| Vitamin K 24ug | 19% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.54mg | 60% |
| Iron, Fe 3.59mg | 33% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 270mg | 21% |
| Potassium, K 1660mg | 49% |
| Selenium, Se 3.04ug | 6% |
| Sodium, Na 800mg | 53% |
| Zinc, Zn 1.58mg | 14% |
| Water | |
| Water 580g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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