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Spicy Pumpkin Soup
Prep Time:
20 minutes
Cook Time:
35 minutes
8 servings

1 sweet onion, cut into big chunks

3 H-E-B Ready, Fresh, Go! Garlic Cloves

2 carrots, peeled and cut into 1-inch pieces

1 celery ribs, cut into 1-inch pieces

¼ c. H-E-B Light Olive Oil

1 bay leave

1 tsp. rubbed sage

½ - 1 tsp. crushed red pepper (optional)

1 can (15 oz.) Hill Country Fare Solid Pumpkin

1 box (32 oz.) Central Market Chicken Broth, regular or low sodium

⅓ c. H-E-B Sour Cream for garnish


Combine the onion chunks, garlic, cut carrot, and celery in a food pro
cessor bowl. Process the vegetables to a chunky texture.
Heat a large heavy soup pot over Medium heat for 3 minutes. Add olive
oil and chunky vegetables and stir fry until onion is clear (about 6 m
inutes). Add bay leaves, sage, crushed red pepper, pumpkin, and chicke
n broth to onion mixture. Bring mixture to a boil and reduce heat to M
edium. Cover and cook pumpkin soup for 20 minutes until vegetables are
Remove bay and sage leaves from soup and divide into 2 parts. Puree ea
ch portion of pumpkin soup in food processor until smooth. Pour pureed
soup back into soup pot and keep warm on Medium Low until ready to se
rve. Season to taste with salt and fresh cracked black pepper. Serve s
oup in bowls and garnish with sour cream if desired.

Nutritional Information

No Nutritional Information Available


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