Pumpkin Soup

Jean Romero


Great Fall Soup


★★★★★ 2 votes

6 to 8
15 Min
20 Min
Stove Top


  • 1/4 c
    butter, melted
  • 1 large
    onion chopped
  • 1/2 tsp
    curry powder
  • 16 oz
    pumpkin, canned or cooked
  • 1/4 tsp
  • 2 c
    half and half
  • 2 1/2 c
    chicken stock
  • 1/3 c
    sour cream
  • 1/8 tsp
  • ·
    minced parsley

How to Make Pumpkin Soup


  1. Melt butter in a medium saucepan, add onion and cook until soft, add curry powder and cook 1-2 minutes more. Place this in a food processor and blend.
  2. Add pumpkin and salt, and process until smooth. Add half and half, process until smooth. Pour mixture back in saucepan. Add chicken stock. Heat over low heat, stir occasionally.
  3. Combine sour cream, cinnamon and parsley, Serve the hot soup with a dollop of sour cream mixture in the center of the soup. Great with crusty bread. Enjoy

Printable Recipe Card

About Pumpkin Soup

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy

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