Cream of Pumpkin Soup

Cream Of Pumpkin Soup

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kelly williams


this sweet and savory soup makes a wonderful dessert, appetizer, or a rich side dish


★★★★★ 1 vote

24 Hr
24 Hr


  • 1
    medium pumpkin
  • 2 Tbsp
    vanilla extract
  • 3
    cinnamon sticks
  • 1 qt
    heavy cream
  • 2 c
  • 1 qt
    vegetable broth
  • 2 c
    dark brown sugar
  • ·
    gingersnap cookies (garnish)
  • ·
    marshmallow cream (garnish)

How to Make Cream of Pumpkin Soup


  1. wrap pumpkin in foil, place in 200 degree oven overnight at least 15 hours
    allow to cool
  2. when pumpkin is cooled, heat broth and cinnamon sticks to simmer
    cook as you prepare pumpkin at least 40 minutes
  3. cut pumpkin and remove seeds, carefully remove peel
    you should have 8-10 cups of pumpkin flesh
  4. remove cinnamon sticks from broth, add pumpkin flesh to broth and bring to rolling boil
    (if pumpkin was properly cooked it should melt right into the broth, if it's still a little chunky use a blender to smooth)
    turn heat to low
  5. add vanilla, brown sugar and cream
    stir well
    add milk and simmer on low heat for 20 minutes
  6. garnish with ginger snaps and a dollop of marshmallow cream
    serve hot

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