Although I hadn’t planned on sharing any new soup recipes until next fall I decided to make an exception for this crazy good & surprisingly healthy Creamy Pumpernut Soup.
The reason I had planned on holding off sharing any more soup recipes is because we always make soup on Friday night, at which point there is no natural light for taking blog pictures.
For the last two years I have had to reheat my soup during the daytime if I wanted to take descent pictures for my blog. But those pictures could only be as good as reheated soup.
So next fall, when my husband is done with dental school, I plan on purchasing a special light so that I can take good pictures of all my recipes as soon as they are made.
However, this soup can’t wait until next fall.
That would be so incredibly mean of me.
So Friday night, after devouring more than my share of Creamy Pumpernut Soup, I decided I would make it again during the day in the next week or two.
But as my patience is thin & my attention span short I decided to make it on Sunday.
Plus I really wanted some more Creamy Pumpernut Soup!
I thought about giving this Creamy Pumpernut Soup a new name, but since it is the love child of last fall’s Pumpernut Soup & our growing creativity I decided to keep the roots of the name the same.
I seriously can’t get enough of this soup!
My mouth even begins to water just looking at these pictures as memory of how amazing this soup is fills my mind. However, no pictures will ever do this soup justice. If you haven’t noticed, this Creamy Pumpernut Soup has quickly become my favorite fall soup!
I love how the flavors grow in intensity the longer it simmers & fills my home with the delicious fragrance of fall. The soft pillowy sweet potato gnocchi & the apple smoked cheddar perfectly complete this soup, making it both unique & incredibly addicting.
This Creamy Pumpernut Soup is filled with the fresh flavors of fall & a few special seasonal ingredients that make this the best soup for fall!
- 2 Cups Diced Pumpkin
- 1 Cup Diced Butternut Squash
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 2 Cups Vegetable Broth
- 1/4 Cup Fresh Apple Cider
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1 Pinch Nutmeg
- 1/8 Teaspoon Pumpkin Pie Spice
- 1/4 Teaspoon Cinnamon
- 1/4 Cup Half & Half
- 1 & 1/2 Cups Cooked Mini Sweet Potato Gnocchi (*1)
- Apple Smoked Cheddar - shredded for topping
- First, roast your diced pumpkin & squash with a sprinkle of salt & pepper for 15 minutes, or until tender, at 400 degrees fahrenheit.
- Melt the 2 tablespoons of butter & mix in 2 tablespoons of flour in a large pot over medium heat.
- When the butter flour begins to bubble add 2 cups of vegetable broth, 1/4th cup of fresh apple cider, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 pinch nutmeg, 1/8 teaspoon pumpkin pie spice, 1/4 teaspoon cinnamon, & bring to a boil.
- Add your roasted pumpkin & squash to the soup & let simmer for 5 minutes at medium heat.
- Then purée the soup really well at medium low heat. (*1 & *2)
- Turn your heat down to low, add 1/4 cup half & half, & let simmer for 5 minutes. (*4)
- Serve hot with 1/2 cup of cooked sweet potato gnocchi per bowl & a hearty sprinkle of apple smoked cheddar.
- *1. The easiest way to do this is to make the gnocchi first & set it to the side before cooking the soup. For this soup I do a half recipe of sweet potato gnocchi & have leftovers: http://domesticallyblissful.com/sweet-potato-gnocchi-with-gouda-cheese-sauce/
- *2. You want to purée the soup well so that it isn't fibrous.
- *3. The easiest way is with a hand blender.
- *4. The longer the soup simmers the better the flavor.
I’d love to see your Creamy Pumpernut Soup!
Instagram your Domestically Blissful inspired recipes & DIY projects with the hashtag #DomesticallyBlissful & you might find your picture featured on DB’s Instagram!
With love, G
May the God of hope fill you with all joy & peace in believing,
so that by the power of the Holy Spirit you may abound in hope.
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