Cream of Pumpkin Soup

Cream Of Pumpkin Soup Recipe

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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


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medium pumpkin
2 Tbsp
vanilla extract
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


  • 1wrap pumpkin in foil, place in 200 degree oven overnight at least 15 hours
    allow to cool
  • 2when pumpkin is cooled, heat broth and cinnamon sticks to simmer
    cook as you prepare pumpkin at least 40 minutes
  • 3cut pumpkin and remove seeds, carefully remove peel
    you should have 8-10 cups of pumpkin flesh
  • 4remove 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
  • 5add vanilla, brown sugar and cream
    stir well
    add milk and simmer on low heat for 20 minutes
  • 6garnish with ginger snaps and a dollop of marshmallow cream
    serve hot

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About Cream of Pumpkin Soup

Dietary Needs: Vegetarian
Other Tag: For Kids

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