Cream Of Pumpkin Soup Recipe

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Cream of Pumpkin Soup

kelly williams


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

★★★★★ 1 vote
24 Hr
24 Hr


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)


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

About this Recipe

Dietary Needs: Vegetarian
Other Tag: For Kids