Taste Tested: Hearty Pumpkin Soup

This week, Julia’s having a bowl and sharing a hearty soup recipe that will keep the spine-chilling weather at bay and make your leftover pumpkin….disappear!A�


“From Thanksgiving to Halloween, October is pretty much a month-long celebration of the Great Pumpkin. A�This soup is a quick way to use up the extra puree from baking pumpkin pie (keep this recipe handy over the holiday season!) or turn yourA�ghoulish gourds into a spell-binding supper.” A�A�

Recipe: Hearty Pumpkin Soup

If you’re not ready to turn on your Jack-o’-lanterns just yet, squash would make an excellent substitute here.A�


  • 1 tbsp olive oil
  • 1 medium Ontario onion, diced
  • 2 cloves garlic
  • 4 large Ontario carrots, diced
  • 1 cup Ontario pumpkin puree (or 1 1/2 cups roasted, cubed pumpkin)
  • 6 cups stock
  • 1 bay leaf
  • 3 sprigs Ontario thyme
  • 3 leaves of sage
  • 1 one inch rind of parmesan
  • 4 cups Ontario spinach
  • 1 15 oz can white beans


  1. In large stockpot, heat oil over medium heat. When oil is shiny, add onions.
  2. Cook onions, stirring occasionally, until soft and translucent (about 10 minutes).
  3. Add carrots and garlic to the pot. Stir frequently for 5 minutes.
  4. Add stock, pumpkin, bay leaf, thyme, sage and rind to the pot. Bring to a boil and simmer for 25-30 minutes.
  5. Add white beans and simmer for another 5 minutes.
  6. Remove parmesan rind and bare sprigs of thyme using a slotted spoon and your eagle eye.
  7. Using a food processor or an immersion blender, blend the soup until smooth. **You can skip this step if you prefer a more rustic (read: chunky) soup**
  8. Bring soup back to a boil and stir in spinach.
  9. Ladle into bowls and settle in for the night!
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