Recipe: Creamy Pumpkin Java Soup

Glenn Lymann Pumpkin Soup

CHARLOTTE, NC (WBTV) - GCooks and BJ's Wholesale Club "Creamy" Pumpkin Java Soup

Serves 4


• 1-3 lb. sugar pumpkin or butternut squash, peeled, seeded and cut into 1-inch pieces (about 4-6 cups)

• 2 TBL. olive oil

• 1 medium Sweet Vidalia onion, chopped

• 1 carrot, peeled and chopped

• 4-6 cups chicken broth

• 1/4 cup brewed coffee

• 1 tsp. ground cinnamon

• 1 tsp. G|Cooks Creole Soul Seasoning

• 1 sprig fresh thyme

• 5 oz tofu chopped in 1” cubes

• Kosher Salt and pepper to taste


• sour cream

• roasted and hulled pumpkin seeds

• chives, chopped


Heat the olive oil in a large saucepan over medium-high heat. Add the onion and carrots, stirring frequently, until tender for about 5 minutes. Add the pumpkin, 4 cups of the chicken broth, coffee, cinnamon, thyme, Creole Soul and a 1/2 tsp. of kosher salt and bring to a boil; reduce heat and simmer for about 25 minutes or until vegetables are tender. Remove thyme sprig.

Place the soup in a blender. Add tofu and puree, working in batches, until smooth, adjusting consistency with remaining broth as needed. (You can also use an immersion blender in the saucepan. Season to taste with kosher salt and pepper. Top the soup with a dollop of sour cream, roasted and hulled pumpkin seeds and fresh chopped chives.

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