Garnish Finishing Salt

Turmeric Pumpkin Soup with Pine Nuts and Dill

Kate Jennemann

What’s more Fall-like than hot Pumpkin soup inside of a tiny Pumpkin bowl? (Answer: nothing)

This Turmeric Pumpkin Soup is equally tasty as it is visually pleasing. This seasonal treat will make for the perfect dinner party entree and it will surely wow your guests. Bonus, it’s easy to make!

  1. Start out with a preheated oven of 375 degrees.

  2. Using a serrated knife, cut off the top of the Sugar Pumpkins. Scoop out the guts and discard.

  3. Season the Pumpkins with EVOO and Garnish Salt, place on a parchment paper covered baking sheet pulp side down and roast until the pulp is soft and caramalized.

  4. Meanwhile, Sauté the sliced onions in the dutch oven until soft. Add in the spices and cook for one more minute.

  5. Add in the chicken stock and pumpkin puree and stir to combine. Simmer for 20 minutes.

  6. Use and immersion blender and puree until smooth. Add in the cream and serve.

  7. Serve into the warm Pumpkin Bowls and garnish with left over cream, dill sprigs and pine nuts. Serve with a crusty parmesan crouton on the side.



  • Sugar Pumpkins for the bowls

  • 2 15oz cans of Pumpkin Puree

  • 2 Yellow Onions

  • 3 Garlic cloves minced

  • 2 cups of Chicken Broth

  • 1 1/2 teaspoons Garnish Salt

  • 1/2 teaspoon Turmeric

  • 1/2 teaspoons Nutmeg

  • 1/2 teaspoon Cinnamon

  • 1/2 teaspoon Ground Ginger

  • 1/2 cup of Cream


  • Dill

  • Pine Nuts

  • Micro Greens