Real Recipes From Real Home Cooks ®

creamy pumpkin soup

★★★★★ 1
a recipe by
Sheri Zander
Oshkosh, WI

My husband and I love pumpkin soup in the fall and winter. We grow our own sugar baby pumpkins that I use in this soup, but canned pumpkin works just as well.

★★★★★ 1
serves 6
method Stove Top

Ingredients For creamy pumpkin soup

  • 1 c
    onion, chopped
  • 2 Tbsp
  • 4 c
    chicken stock
  • 2 c
    pumpkin puree
  • 1 tsp
  • 1 tsp
  • 1/2 tsp
    ground ginger
  • 1/4 tsp
    black pepper
  • 1/4 tsp
    cayenne pepper
  • 1/4 c
    brown sugar, lightly packed
  • 1 c
    heavy whipping cream (can sub 1/2 & 1/2 or milk)

How To Make creamy pumpkin soup

  • 1
    Saute onion in butter until tender. Add 2 cups chicken stock. Bring to a boil, cover, reduce heat and simmer 15 minutes. Then process in blender or food processor until smooth.
  • 2
    Transfer stock mixture to soup pot. Add remaining stock, pumpkin, salt, cinnamon, ground ginger, pepper, cayenne and brown sugar. Stir well. Brin to a boil, cover, reduce heat and simmer 10-15 minutes.
  • 3
    Stir in whipping cream and heat.