Puree Of Pumpkin Soup Recipe

Name: Puree Of Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tbsp. (1/2 stick) butter/margarine; 1 large onion, chopped; 1 medium leek (white part only), chopped; 1 lb. canned pumpkin puree; 4 c. chicken broth; 1 tsp. salt; 1/2 tsp. curry powder; 1/4 tsp. ground nutmeg; 1/4 tsp. ground white pepper; 1/4 tsp. ground ginger; 1 bay leaf; 1 c. half and half

Servings: persons

4 Tbsp. (1/2 stick) butter/margarine
1 large onion, chopped
1 medium leek (white part only), chopped
1 lb. canned pumpkin puree
4 c. chicken broth
1 tsp. salt
1/2 tsp. curry powder
1/4 tsp. ground nutmeg
1/4 tsp. ground white pepper
1/4 tsp. ground ginger
1 bay leaf
1 c. half and half

1
In medium soup pot, melt butter/margarine.
2
Saute onion and leek, stirring occasionally until soft.
3
Stir in pumpkin, chicken broth, salt and spices.
4
Simmer, uncovered, for 15 minutes.
5
Stir occasionally.
6
Remove bay leaf.
7
Puree the mixture in batches in blender for a smoother texture or in food processor fitted with metal blade.
8
Can refrigerate for 2 days.
9
May be frozen.
10
Return to soup pot and add half and half.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 4 Tbsp. (1/2 stick) butter/margarine, 1 large onion, chopped, 1 medium leek (white part only), chopped, 1 lb. canned pumpkin puree, and more.

Yes, Puree Of 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.

That's it — enjoy your meal!

Puree Of Pumpkin Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions