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Cream of Pumpkin Soup

User Rating 3.5 Star Rating (2 Reviews)


Cream of Pumpkin Soup

Cream of Pumpkin Soup Recipe

Photo © Flickr user Kawanet
This rich and delicious soup is perfect for any holiday table. This easy version skips the messy, and time-consuming chore of cooking and pureeing fresh pumpkins. As most chefs will tell you, pure canned pumpkin will have a better flavor than that fresh pumpkin patch gourd you picked yourself. Save that for the front porch!

Serves: 6

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes


  • 2 tbsp butter
  • 1/2 yellow onion, sliced thin
  • 1/2 cup carrots, sliced thin
  • 1 rib celery, chopped
  • 2 cups canned pure pumpkin (not pumpkin pie filling!)
  • 3 cups chicken broth
  • white pepper, to taste
  • 1/4 tsp ground ginger
  • 1 1/2 tsp salt
  • 1 cup cream or half and half
  • shelled pumpkin seeds for garnish, optional


In a 4-qt saucepan, saute the onions in butter until transparent. Add all the other ingredients, except the cream. Bring to a simmer and cook, stirring occasionally, until the vegetables are very soft.

Place in a blender and carefully puree until completely smooth. Pour back into the saucepan and add the cream. Bring back to a gentle simmer, turn off heat, and adjust the seasoning if necessary. Serve in warm bowls, and garnish with pumpkin seeds.
User Reviews

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 4 out of 5
Reminds me of home, Member JoySusanCotton

A quick, easy, filling, hearty starter or main course. Having the main ingredients, I can add personal taste for my friends and family, such as cinnamon, nutmeg croutons. It is much enjoyed and the new people I meet always want the recipe and so it lives on with these first timers and their families taking this recipe yonder.

1 out of 1 people found this helpful.

See all 2 reviews

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