All Recipes

Name: Pistachio Pumpkin Soup
Yield: 4 servings
Ingredients: 4 cups low sodium vegetable stock; 2 Russet potatoes, peeled and cut into 2-inch cubes; 1 small yellow onion, diced; 3 -4 cloves garlic, minced; 3 Tbsp olive oil; ⅓ cup shelled pistachios; 1 (15 oz.) can pumpkin puree; 1 tsp ground nutmeg; ½ tsp. ground cardamom; ½ tsp. turmeric; Pinch of paprika; ¼ cup plain Greek yogurt; Salt, to taste; Black pepper, to taste; Parsley, for garnish; Additional pistachios, for garnish

Pistachio Pumpkin Soup

It’s pumpkin season! Try one of our favorite fall foods in this deliciously creamy Pistachio Pumpkin Soup. Serve with a side of crusty bread from our bakery for a savory and satisfying, meatless meal!

Soups & Chili

Calories: 310per serving
Servings: 4people

Ingredients

4 cups low sodium vegetable stock
2 Russet potatoes, peeled and cut into 2-inch cubes
1 small yellow onion, diced
3 -4 cloves garlic, minced
3 Tbsp olive oil
⅓ cup shelled pistachios
1 (15 oz.) can pumpkin puree
1 tsp ground nutmeg
½ tsp. ground cardamom
½ tsp. turmeric
Pinch of paprika
¼ cup plain Greek yogurt
Salt, to taste
Black pepper, to taste
Parsley, for garnish
Additional pistachios, for garnish

Instructions

In a soup pot, bring stock and potato cubes to a boil. Boil 10-15 minutes or until potatoes are fork tender.
While potatoes cook, sauté the onions and garlic in olive oil in a small pan over medium heat until onions become translucent.
In a food processor, pulse pistachios into a fine powder. Using a slotted spoon to separate from stock, place cooked potatoes in a food processor. Add onion mixture, pumpkin puree, nutmeg, cardamom, turmeric and paprika. Using caution (blender may get hot), blend mixture until smooth.
Transfer mixture into the soup pot with remaining stock on the stove. Bring to a boil before reducing heat and adding in the Greek yogurt. Add salt and pepper. Top with parsley and pistachios. Serve warm.