Soups are one of our family’s favorite meals. There is nothing more satisfying and comforting on a chilly day than a great soup. When Williams-Sonoma sent me this darling Staub Cast-Iron Pumpkin Cocotte, it was the perfect excuse to try a Creamy Pumpkin Soup.
Staub White Cast-Iron Pumpkin Cocotte / Staub White Ceramic Pumpkin Cocotte
The cinnamon and nutmeg are reminiscent of a pumpkin pie. Honestly, I’m not a huge fan of the pie but this soup is a different story! I would also love my Honey Ginger Butternut Squash Soup in this darling cast iron pumpkin. Actually, there’s probably not much that I wouldn’t like cooking in here and serving in the matching ceramic pumpkin cocottes. I chose the white but they each also come in orange and black. They would be cute mixed together.
I’ve long admired this Staub Pumpkin Cocotte collection. (A cocotte is large pot that you can both cook and serve in, by the way!) The large cast-iron cocotte is currently more than 60% off making it a great time to add this to your holiday collection. I love the lid on the individual serving size pumpkins to keep things warm because if your family is anything like mine, calling them to dinner is not a one and done!
This soup would be a great night before Thanksgiving dish because it is perfectly on point flavor-wise and not too heavy for the meal ahead. It can also be made ahead and refrigerated and just reheated. That is a huge win in my book.
- 3 tablespoons unsalted butter
- 1 white onion, chopped
- 1 clove garlic, minced
- 1 tbs firmly packed light brown sugar
- ½ tsp ground cinnamon
- ¼ tsp fresh ground pepper
- ¼ tsp ground nutmeg
- One 15-ounce can pure pumpkin puree
- 3 cups chicken broth
- ½ cup heavy whipping cream
- Pinch Kosher salt
- In a large pot, melt butter over medium heat.
- Once melted, add the chopped onion and sauté for 3-5 minutes.
- Add the garlic, brown sugar, cinnamon, pepper, and nutmeg and cook for 3 minutes.
- Add the pumpkin puree and broth stirring to incorporate.
- Next, season with salt and bring to a boil.
- Reduce the heat to low and simmer for 30 minutes.
- Stir in the cream and let rest for 10 minutes covered.
- Use an immersion blender in the pot and puree until smooth.
- Add additional water or broth to reach desired consistency.
- Serve warm with roasted pumpkin seeds or red pepper flakes.
I hope you’ll try this Creamy Pumpkin Soup and definitely add these Staub Pumpkin Cocottes to your collection. They fun for a Fall dinner and would be a great addition to your Thanksgiving tablescape also. They are currently on sale 33% off!
SHOP THE POST
Thank you to Williams-Sonoma for gifting the Staub cookware and bowls. All selections and opinions are my own. This recipe was originally published in November 2017.
Photos by Mary Summers-Hafner