Savory Pumpkin Soup with Egg Noodles

By Michael Harris-Arzon, The Simplistic Professional


There is nothing more comforting than a silky bowl of soup as you lay around and play hooky from school or work.  Pamper yourself when ever you can.  Taking time for yourself is important.  It gives you time to recharge the batteries, take a much needed breath and remember all of the good things in your life.  


  • 6 Cups Roasted Pumpkin
  • 6 Cups Chicken Stock
  • 2 Large Yellow Onions
  • 3 Tbs. Butter
  • Olive Oil
  • 4 Tbs. Fresh Sage, Chopped Fine
  • 2 Cups Egg Noodles, Dry
  • 4 Tbs. Chives
  • Salt
  • Cracked Pepper Corns


  1. Preheat oven to 425 degrees.
  2. Slice your pumpkin into large wedges, leaving the rind on.  Scoop out the seeds and place into a colander.  Rinse the seeds well and then spread onto a plate covered with paper towels to dry.  Once dry, the seeds can be saved in an air tight container for use in other recipes.
  3. Place your pumpkin slices onto a large sheet tray.  Drizzle with olive oil.  Sprinkle with salt and cracked pepper corns.
  4. Roast on the center rack for about 45 minutes, until tender.
  5. Once your pumpkin is done, remove from the oven and let sit until cooled.
  6. In a large stock pot, fill 2/3rds the way with water.  Add 3 tbs. salt and a splash of olive oil.  Bring to a boil.  Tip: I am not one of those chefs that believes everything needs salt and pepper.  But for pasta, you want to salt the water well.  The rule of thumb is that it should be as salty as the sea.  Once your water reaches the boiling point, add your egg noodles.  Cook until al dente, you definitely don’t want to over cook your noodles as they will cook a bit more when added to the soup. When your egg noodles are done, drain and rinse with cool water to remove excess starch.  This also keeps the noodles from sticking together.  Set to the side momentarily.
  7. In your large stock pot, add your 3 tbs. of butter and chopped onions.  Cook your onions until they are translucent.  Then add your chicken broth, chopped sage, a tbs. of cracked peppercorns and 2 tbs. of chopped chives (keeping half your chives aside for finishing).
  8. Bring your chicken stock to a low boil.  Once you have your stock at a low boil, scoop out your roasted pumpkin and add to your stock pot.  Add your chopped sage and bring back up to temperature, a low boil.
  9. Once you have brought the contents of your stock pot back up to a low boil.  Immediately remove from the heat and with an Immersion Blender, blend your soup until silky smooth.  Add your egg noodles.
  10. When plating your Savory Pumpkin Soup, sprinkle a pinch of the chives you held to the side to waken up the spices you already used and give your soup a bit of contrasting color.  It’s amazing what a couple of fresh herbs will do for the over all look of a dish.  And remember that guests first smell the dish as it is being served and then they see it.  That visual image, combined with the smell is crucial to a guest’s food experience and the memories it creates.
  11. Serve and enjoy!



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