This delicious, cream-like soup is served at our family's Thanksgiving dinner every year.

Pumpkin Soup

chicken stock

salt

pumpkin puree

parsley

onion

½ teaspoon chopped fresh thyme

garlic,

heavy whipping cream

black peppercorns

Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.


Puree the soup in small batches (1 cup at a time) using a food processor or blender.


Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.


For a lighter version of this soup, I copied everything off this recipe except only added 1 Tablespoon of the Heavy Whipping Cream.  Really I could have gone without the whipping cream all together.  I modified this soup so it would be lighter in both fat and calories.  I thought that the flavor and smooth texture was not compromised at all by reducing the whipping cream amount.  My husband and I found this almost as good as the gourmet pumpkin soup that we at at Sandals in St.Lucia.

This is an excellent recipe for pumpkin soup!  I have been using it for about two years and my whole family loves it!  Even kids will eat this soup!

Sometimes I replace the heavy whipping cream with 1/2 cup (or more) sour cream for a different twist.  This recipe also freezes well and doesn't change consistency when thawed for use!

Tip:  When creaming the soup, use a handheld blender (like a handheld smoothie maker) and just put it directly into the pot instead of transferring everything back and forth to the blender!

Loved this soup - but I made it for vegetarians with vegetable stock, added a tablespoon or so of peanut butter, some freshly ground black pepper, a bay leaf and I used canned pumpkin. Instead of blending it I used a hand blender in the pot - perfect. I will omit the whole peppercorns next time - I think one of my guests nearly swallowed it and started coughing. Other than that - not a single drop was left over!  Even the guest who was coughing on the peppercorn finished every little bit of it!   

Really good.  I made a few changes that others made.  First, I cooked my pumpkin in a glass dish at 375 for about 90 minutes (cut in half, cleaned out, cut side down, covered with foil).  I cooled and scraped out the pumpkin.  I then sauted onion and garlic in a little olive oil.  I then added broth, mashed pumpkin and seasonings ( I substituted 1/2 teaspoon pepper for the pepper corns).  Simmered for about 20 minutes, pureed the mixture with submersion blender (hand blender)and then added just a little 2% milk to make a little creamy.  It was really good.  I might play with the seasonings next time.  I might forgo the thyme and season with curry or pumpkin pie spice.

To the previous post, yes, you can use the canned pumpkin, it is just pureed pumpkin, the same (almost)as if you cooked and pureed your own pumpkin. Delicious soup.  More people need to try it.  Think people's brain's go to "pumpkin pie" and think it will be sweet.  Nope, it is a wonderful, savory soup.  Good for you too!

Based on other reviews and personal preferences I modified this recipe as follows: 6 cups reduced salt chicken stock  1 1/2 teaspoons salt  4 cups pumpkin puree  1 teaspoon chopped fresh parsley  1 cup chopped onion 1 chopped red pepper  1/4 teaspoon dried thyme 2 clove garlic, minced  1/2 cup heavy whipping cream ½ tsp fresh ground pepper Dash nutmeg  I pureed the peppers and onion with a bit of stock prior to cooking. I added the parsley and nutmeg prior to simmering for the last 30 minutes. This soup was so delicious that even the biggest skeptics helped themselves to more. I have made it twice and served it to all ages 2yrs to 85 yrs and everyone LOVED it! So yummy even for people who do not like the taste of pumpkin.

My whole family loves it! I started with raw pumpkin and added 8 cups of raw cubed pumpkin instead of 4 cups puree, and it worked great! I just pureed it later on before adding the cream

This is a good pumpkin soup recipe. To the person who wanted to know if sausage could be added. Definitely add some, if you would like. Never be afraid to experiment with a recipe. You might try making just a small amount with the sausage and see how you like it. I, too, use canned pumpkin in this recipe. Make sure you get canned pumpkin, not canned pumpkin pie filling. I sometimes use half and half instead of whipping cream, and I sometimes leave out the thyme and use cinnamon and ginger in it instead. It's also good with a little curry powder in it along with the ginger.


With added cinn nutmeg and celery this soup is excellent it is good made according to the directions but I needed a little more flavor.

i don't know what it was with this soup but i was not psyched with the end result. maybe i added too much thyme. i'm not sure. a suggestion to anyone trying this recipie. add coconut milk instead off cream. also add a litte hot sauce. thanks anyway.

This creamy pumpkin soup is a favorite for Thanksgiving dinner.

pumpkin soup

Prep Time: 15 minutes

Cook Time: 1 hours

Total: 1 hours, 15 minutes

Servings: 9

Author : Lea Ogawa

Ingredients

Instructions

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