Savory Rosemary-Pumpkin Soup

Savory Rosemary-Pumpkin Soup

This is one recipe that I wish had an aroma-link or something, because it smells soooooooo good while cooking it!  I happened to have some pumpkin to use up and this was a yummy way to do it!


  • medium onion (chopped)
  • 3 garlic cloves (chopped)
  • 1-2 celery stalks (preferable with leafy tops) chopped
  • 1  t  rosemary
  • 2 dashes cayenne pepper
  • 1 dash allspice
  • 3 oz reduced-fat cream cheese
  • 4 cups chicken stock
  • 4 cups pumpkin puree (or 2 cans of store-bought)
  • salt & pepper to taste
  • extra virgin olive oil
  • chopped cilantro for garnish

Drizzle olive oil and saute onions, garlic, and celery for 5-7minutes until veggies are soft.  Add rosemary (I used whole leaves and crushed them a bit before throwing them in the pan), cayenne, allspice, and a little salt & pepper.

Pour chicken stock and pumpkin into a pot on medium heat.  Back in your frying pan add the cream cheese to the veggies.  Once the cream cheese has melted pour whole cheesy-veggie mixture into the pumpkin broth.

Allow to simmer for 10-15 minutes.  Then comes the fun part…the blender!  Puree in batches.

Pour soup back into the pot and salt & pepper to taste.  Serve with cilantro garnish.  (You can also add sour cream if you like, but it was plenty creamy for me!)


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