Pumpkin Soup Recipe

Name: Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 6 cups of cooked pumpkin; 6 cups chicken broth; 1/2 cup butter; 1 large onion, chopped; 1 1/2 cups whipping or heavy cream; *1/2 tsp cinnamon; *1/2 tsp nutmeg; *1/2 tsp ginger; *1/2 tsp mild curry; *1/2 tsp cardamom; *1/4 cup maple syrup; *or to taste

Servings: persons

6 cups of cooked pumpkin
6 cups chicken broth
1/2 cup butter
1 large onion, chopped
1 1/2 cups whipping or heavy cream
*1/2 tsp cinnamon
*1/2 tsp nutmeg
*1/2 tsp ginger
*1/2 tsp mild curry
*1/2 tsp cardamom
*1/4 cup maple syrup
*or to taste

1
Cut pumpkins in half & bake at 350 for 2 hours, or until soft. **Alternate method is to bake pumkins whole, but pierce skin in several placed to release steam. Remove seeds & rind, then set aside. In a large frying pan, saute onions & butter until soft. Heat chicken broth in large pot. Remove half of broth & reserve for later. Add cooked pumpkin, onions & butter to broth. Simmer on low heat. Puree with hand blender. Add spices & maple syrup. Simmer & stir on low for an 1/2 hour. **Note - You may want to add more broth if soup is thick. Add whipping cream to soup and simmer for 15 minutes. You may add more spices to your taste, then serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 cups of cooked pumpkin, 6 cups chicken broth, 1/2 cup butter, 1 large onion, chopped, and more.

Yes, Pumpkin Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Soup

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