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Holland America’s Master Chef Rudi Sodamin’s Pumpkin Soup Recipe

  • Author: Master Chef Rudi Sodamin
  • Yield: 12 1x


Holland America Master Chef Rudi Sodamin says to bake the little pumpkin bowls while your turkey is resting. You may use any type of pumpkin for the bowls even jack-o’-lantern.


  • 6 tablespoons vegetable oil, olive preferred, divided
  • 4 pounds pumpkin or winter squash ( butternut etc.), seeds and strings discarded
  • 126 to 7 inch in dia. unblemished pumpkins for bowls) optional
  • 2 tablespoons unsalted butter
  • 2 1/4 cups chopped onion
  • 4 cups chopped leeks ( white parts)
  • 1 cup chopped carrot
  • 1 1/2 cups chopped celery
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon cumin
  • 1 teaspoon slat
  • 3/4 cup dry white wine
  • 3 cups apple cider, plus extra as needed
  • 8 cups low-sodium chicken broth
  • 1 bouquet garni (1 bay leaf, 2 sprigs fresh thyme, 5 fresh parsley stems, 4 star anise, 10 black peppercorns, bundled in cheesecloth and tied with a string)
  • salt and pepper


  1. heat oven to 350 degrees F. Brush a sjhllow pan with 1 table spoon of oil and arrange pumpkin or squash( to be used in the soup) cut side up in pan. cover pan with foil and bake for 45 minutes or until soft. Spoon pulp into bowl along with any juices ( should be 6 to 8 cups. Pulp can be stored in refrigerator for one day if you wish. Bring to room temp before using).
  2. Pumpkin Bowls: Increase oven heat to 375 degrees F. Cut tops off small pumpkins and reserve them. Scoop out and discard seeds. cut butter into bits and divide among the pumpkins replace tops and bake pumpkins in pan for 30 to 40 minutes or tender but intact when pierced.
  3. Make Soup: In large pot heat the remaining oil, over med-hi heat. add onions, leeks, carrots, celery, ginger, allspice, nutmeg, cumin, and salt. Cook stirring until vegetables soften.
  4. Add wine and cider. Scrape up any browned bits from bottom of pot. stirring to dissolve them,. Add pumpkin pulp, chicken stock, and bouquet garni. Bring to a boil. Reduce to low and simmer stirring occasionally. Until vegetables are very tender about 30 minutes. Remove pot from heat and let soup cool for 5 minutes.
  5. Discard bouquet garni. Transfer soup in small batches to a blender and puree until smooth. ( Note: I use my immersion blender right in the pot instead). Strain soup. Return to pot and heat to simmer adjust consistency with stock or cider. Season with salt and pepper.
  6. The roasted pumpkins should be done at about the same time. carefully ladle soup into each one filling about 2/3 full. Replace the tops/ lids and serve immediately.
  • Category: Soup
  • Cuisine: American
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