Creamy Pumpkin Soup

Laurie Sanders


You could use butternut or acorn squash in place of the pumpkin. I love the color, texture and taste of this soup. The leeks are the key to a more subtle flavor.

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8 c
chicken stock
3-4 c
pumpkin puree
2 large
1 Tbsp
minced garlic
1 Tbsp
1/2 tsp
black pepper
1 tsp
dried thyme leaves
1 c
whipping cream
2 c
half & half
1/4 c
1/8 tsp
cayenne pepper
1 tsp
siracha or other hot sauce
1 Tbsp
brown sugar


1Slice the leeks and break up the rings. Add chicken stock, pumpkin puree, salt, pepper, thyme, leeks and garlic to a large stock pot. Bring to a boil and simmer until leeks and garlic are soft.
2Working in batches about a cup at a time, puree soup in blender and set aside until all the soup has pureed and is smooth. Be really careful or you can burn yourself if you try to puree too much at one time. Hold the lid onto the blender using a kitchen towel as you puree to avoid burning yourself.
3Return to large stock pot. Add remaining ingredients but feel free to adjust to your tastes. I like the flavor notes that the hot sauce, pepper and brown sugar provide a lot but you may prefer it another way. Return to a hot but not boiling temperature and simmer for the day or serve right away. Serve with a garnish of shredded cheese and crumbled bacon or toasted pumpkin seeds.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Hashtags: #pumpkin, #soup