Pistachio Pumpkin Soup for Two

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“With some Thanksgiving leftovers,a bag of pistachios,and some inspiration from 'zaar I came up with this soup.I use home made turkey broth and pumpkin puree made from a freshly roasted pumpkin for the best results.Sure you could just crack open a can of broth and a can of pumpkin...but you 'll definitely be missing out! A note:the amount of broth varies so much because it depends on how thick you're pumpkin is;I only used 1/2 cup because the pumpkin puree I made was very thin,but if yours is thicker(like from a can :( ) you may need a lot more broth.Also,made with vegetable broth,this would make a very good vegetarian soup.”
3 1/2 cups

Ingredients Nutrition


  1. For the first step a food processor can be used,but it's preferable to do by hand to avoid grinding everything too finely;you don't want a paste.
  2. Coarsely chop the pistachios and onion;then combine the two and chop together with a heavy chef's knife until everything is finely minced and mixed together.Mince the garlic and set aside.
  3. Heat the olive oil over medium heat in a heavy saucepan large enough to hold the soup.When hot,add the pistachio-onion mixture and cook,stirring as needed for 3 -5 minutes until the onions are beginning to brown ,the nuts are getting toasty,and everything is starting to smell good.Add the garlic and cook about a minute longer,stirring more often so the garlic doesn't burn.
  4. Pour in the stock and stir to deglaze the pan.Add the pumpkin and stir well.Season with the spices,crushing the rosemary first with a knife or with your fingers as you add it to the pot.
  5. Adjust heat to allow the soup to simmer gently,and cook about 10 minutes,making sure to stir occasionally to prevent burning.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a