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Creamy Rosemary Pumpkin Soup

Creamy Rosemary Pumpkin Soup
Recipe Date:
October 2, 2017
Serving Size:
Cook Time:
Imperial (US)
This dreamy, savory pumpkin soup enriched by the bold flavors of Bella Grace Rosemary Olive Oil is the perfect starter to your harvest meal. Bring out the rosemary flavors by adding a contrasting swirl of Bella Grace Dark Goccia Oro Balsamic Vinegar before serving for a new depth of flavor.
  • 3 cups pumpkin puree
  • 3 cups chicken stock
  • 2 tbsps Bella Grace Rosemary Olive Oil
  • 1/2 cup diced yellow onion
  • 4 cloves minced garlic
  • 1/2 tsp salt
  • 6 whole black peppercorns
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/2 cup heavy cream

In a large stock pot, combine all ingredients except for the heavy cream. Cook on a medium heat on the stove top. When the soup begins to boil, reduce the heat to low and simmer for 30 minutes uncovered.

After 30 minutes, add half of the soup to a food processor or blender to puree soup. Blend for 1-3 minutes before adding the second half. Blend an additional 1-3 minutes. Return the blended soup to the pot and bring to a boil before reducing the heat to low and simmering for another 30 minutes uncovered.

Finally, remove the soup from the from heat and stir in heavy cream. Pour into serving bowls and top with a swirl of Bella Grace Dark Goccia Oro Balsamic Vinegar and extra cream as desired.


Recipe and Photography by Heather Ralphs