Rich, velvety, and infused with fall spices, this decadent pumpkin soup is the ultimate comfort in a bowl. Slowly caramelized onions add a subtle sweetness, while Marsala wine and fresh herbs bring depth and warmth to every spoonful. Perfect for crisp evenings, holiday gatherings, or whenever you crave a cozy, nourishing meal.

Serves 6

Ingredients

• 1 sugar pumpkin*, chopped into 1-inch pieces (about 6 cups)
• 1 sweet yellow onion, sliced into thin rings
• 6 tablespoons butter
• 2 tablespoons olive oil
• 6 cups beef broth
• ½ cup Marsala wine
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 2 tablespoons Worcestershire sauce
• Salt and pepper, to taste

*If you can’t find a sugar (pie) pumpkin, substitute with two cans of organic pumpkin.

Instructions

1. Caramelize the onions
   • In a stock pot, melt the butter over medium-low heat.
   • Add the olive oil and sliced onions, stirring to coat.
   • Cook for 30–45 minutes, stirring occasionally, until the onions are light golden brown.
   • If they cook too quickly or dry out, add a splash of beef broth.
2. Cook the pumpkin
   • Add the pumpkin cubes to the pot and stir to coat in the remaining oil and butter.
   • Sauté for 15 minutes.
3. Simmer the soup
   • Add the beef broth and Worcestershire sauce.
   • Simmer for about 30 minutes, or until the pumpkin is tender.
4. Blend and season
   • Remove from heat and stir in the Marsala wine, thyme, sage, salt, and pepper.
   • Blend the soup in batches until smooth and silky.
   • Taste and adjust seasoning as needed.
5. Serve
   • Ladle into bowls and garnish with homemade croutons.