Cream of Pumpkin Soup Recipe

Cup of Pumpkin Soup
Renee Comet/StockFood Creative/Getty Images
  • 50 mins
  • Prep: 15 mins,
  • Cook: 35 mins
  • Yield: Serves 6
Ratings (14)

This rich and delicious soup is perfect for any holiday table. This easy version skips the messy, and time-consuming chore of cooking and pureeing fresh pumpkins. As most chefs will tell you, pure, canned pumpkin will have a better flavor than that fresh pumpkin patch gourd you picked yourself. Save that for the front porch!

What You'll Need

  • 2 tablespoon butter
  • 1/2 yellow onion (sliced thin)
  • 1/2 cup carrots (peeled, thinly sliced)
  • 1 rib celery (trimmed and chopped)
  • 2 cups canned pure pumpkin (not pumpkin pie filling)
  • 3 cups chicken broth
  • Dash ground white pepper, to taste
  • 1/4 teaspoon ground ginger
  • 1 1/2 teaspoon salt
  • 1 cup cream or half-and-half
  • Optional: shelled pumpkin seeds (for garnish)

How to Make It

1. In a 4-qt saucepan, saute the onions in butter until transparent. Add all the other ingredients, except the cream. Bring to a simmer and cook, stirring occasionally, until the vegetables are very soft.

2. Place in a blender and carefully puree until completely smooth. Pour back into the saucepan and add the cream. Bring back to a gentle simmer, turn off heat, and adjust the seasoning if necessary.

3. Serve in warm bowls, and garnish with pumpkin seeds.

Nutritional Guidelines (per serving)
Calories 211
Total Fat 18 g
Saturated Fat 12 g
Unsaturated Fat 5 g
Cholesterol 55 mg
Sodium 389 mg
Carbohydrates 10 g
Dietary Fiber 2 g
Protein 4 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)