• Cooking Time:
  • Servings: 10-12
  • Preparation Time:


Recipe by Erika Kerekes for the U.S. Highbush Blueberry Council


  • 2 Tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 29-ounce can 100% pumpkin puree (NOT pumpkin pie filling)
  • 1 quart chicken stock
  • ¼ teaspoon ground nutmeg
  • juice of 1 lemon
  • ¼ teaspoon salt
  • 2 cups whole milk
  • ¼ cup freeze-dried blueberries


  • Heat the olive oil in a large pot over medium-high heat.
  • Add the onion and saute about 4 minutes, until the onion is translucent.
  • Add the pumpkin puree, chicken stock, and nutmeg. Stir the pumpkin mixture and bring to a boil.
  • Turn down the heat and simmer the soup about 30 minutes, until the onions are very soft.
  • Puree the soup in the pot with a hand-held immersion blender, or transfer the soup to a countertop blender and puree until very smooth.
  • Add the lemon juice and salt. Taste and adjust seasoning if necessary. Stir in the milk.
  • Put the freeze-dried blueberries into a food processor. Pulse in 2-second intervals until the blueberries look powdery.
  • Ladle the hot soup into small juice glasses or demitasse cups. Sprinkle each serving with a large pinch of the ground dried blueberries. Serve immediately.

Author Credit: Erika Kerekes

Website Credit: http://peacefulcooking.blogspot.com/2013/11/a-very-blueberry-thanksgiving.html

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