Pumpkin and Fig Soup

This soup is inspired by autumn flavors, but you'll find yourself craving it year round.

Serves: 4Prep: 20 minutesCook: 1 hour 15 minutesTotal: 1 hour 35 minutesDifficulty: Easy

Serves: 4


  • 4 slices Simple Truth Organic™ Ready to Bake Rustic Italian Style Artisan Bread
  • 2 tablespoons olive oil
  • 6 cups Simple Truth Organic™ Free Range Chicken Broth Fat Free
  • 1 1⁄2 teaspoons salt
  • 4 cups Simple Truth Organic™ Solid Packed Pumpkin
  • 1 teaspoon chopped fresh parsley
  • 1 cup chopped onion
  • 1⁄2 teaspoon Simple Truth Organic™ Thyme, chopped
  • 1 clove garlic, minced
  • 2 fresh figs, peeled and diced
  • 1 cup heavy whipping cream


  • Preheat oven to 350°F.
  • Drizzle the bread slices with olive oil and bake for 15 minutes until golden and crisp. Cut into cubes.
  • Heat broth, salt, pumpkin, parsley, onion, thyme and garlic. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
  • Puree the soup in small batches (1 cup at a time) using a food processor or blender. Make sure to let heat escape if using a blender!
  • Return to pot, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered.
  • Stir in figs and heavy cream and pour into soup bowls. Garnish with croutons.