Iced Cream of Pumpkin Soup

Iced Cream Of Pumpkin Soup

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billy haze


This is a cool,creamy pumpkin soup that should be served in chilled bowls.This is my salute to the wonderful pumpkin!


★★★★★ 1 vote

20 Min
20 Min


  • 1/3 c
    canola oil
  • 1 large
    yellow onion ,finely chopped
  • 1/4 c
    all purpose flour
  • 3 c
    chicken broth lowfat low salt
  • 1-2 lb
    can of pumpkin puree or 5 cups of fresh pumpkin puree
  • 2 tsp
    ground ginger
  • 1 tsp
  • 1/2 tsp
    white pepper
  • 1 1/2 c
    half and half or light cream
  • 1/2 c
    heavy cream, whipped to garnish
  • 1/2 tsp
    nutmeg to garnish

How to Make Iced Cream of Pumpkin Soup


  1. Heat oil in a large (4qt) saucepan and add he chopped onion.Cook over low heat until the onion is translucent and soft, about 10 minutes.
  2. Remove pan from heat.Stir in flour mixed with small amount of broth(until smooth) ,chicken broth,pumpkin,ginger,salt and pepper.Cover and return to Low heat simmer for 15 minutes DO NOT uncover the pot while pumpkin mixture is cooking or it will bubble and plop all over the stove.(trust me I know ).
    If making in advance at this point set the soup aside and only continue with next steps when ready to finish and serve
  3. Pour in the half&half or light cream and simmer for about 10 minutes.Taste to correct seasoning
  4. Chill soup thoroughly,at least 2 to 3 hours or over night
  5. Final step- Serve in very cold chilled bowls.Drop a dollop of whipped cream on top of each serving and sprinkle with nutmeg.

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