Pumpkin Soup with Herbs de Provence

Recipe By: Calphalon Team  -  Originally Published: 10/21/2011


Autumn comes and we turn our attention to the changing of the season and the colors associated with it. The foods we crave reflect the changes, too. We want our hot soups for those cold, windy days. This pumpkin soup fills the bill. With the luscious blend of garlic and herbs, ginger and honey, sitting down to a bowl of this piping hot soup will surely warm the insides.

  • Servings: Serves 6 - 8
  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 30 Minutes
  • Level: Beginner
  • Course: Soup


1 large Spanish onion, cut in 1/4-in. dice
1-in. piece of fresh ginger root, minced
6 fresh cloves of garlic, minced
3 Tbsp. olive oil
2 Tbsp. Herbs de Provence
2 25-oz. cans plain pumpkin
48-64 oz. chicken or vegetable broth (more or less liquid for preferred consistency)
1/4 cup honey


Preheat an 8-qt. stock pot over medium heat for 2-3 minutes. Add the oil to the pan and allow it heat. Add onions, ginger, garlic and Herbs de Provence and sauté until the onions are transparent.  Add the pumpkin and gradually add the broth until the desired consistency is reached. Add the honey. Simmer for 15-20 minutes, then serve. Garnish with a drizzle of plain, low-fat yogurt and/or toasted sliced almonds.

Recipe is perfect for the Calphalon 8-qt. Stock pot.