Cream of Pumpkin Soup Recipe

Cup of Pumpkin Soup
Renee Comet/StockFood Creative/Getty Images
Ratings (14)
  • Total: 50 mins
  • Prep: 15 mins
  • Cook: 35 mins
  • Yield: Serves 6
Nutritional Guidelines (per serving)
211 Calories
18g Fat
10g Carbs
4g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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!

Ingredients

  • 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)

Steps 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.