Add a peeled, chopped Granny Smith apple along with the pumpkin, if you like.

If you prefer a smoother texture, carefully puree in a blender, food processor, or with a stick blender.


  • 2 tablespoons olive oil
  • 1 medium onion, peeled and finely chopped
  • 1 stalk celery, trimmed and finely chopped
  • 2 cups unsweetened pumpkin puree, fresh or canned
  • 5 cups low-sodium chicken or vegetable broth
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons real maple syrup (optional)
  • 1 cup whole milk
  • Salt and freshly ground pepper to taste


Yield: 6-8 servings
Time: 20-25 minutes

Place a large saucepan over medium-high heat. Add the butter and melt. Add the onion and celery and saute, stirring from time to time, until tender, about 3 to 5 minutes.

Add the pumpkin, broth, spices, and maple syrup (if using). Raise the heat to high and bring to a boil, then reduce heat, cover, and simmer 10 minutes.

Remove cover and add milk. Season to taste with salt and pepper. Simmer gently until hot — do not allow to boil.

Serve with a few croutons and/or pumpkin seeds on top.