Cream of Pumpkin Soup

Cream of Pumpkin Soup


a wonderfully rich starter

Pumpkin soup not only makes for beautiful presentation, but it also tends to put a smile on people’s faces. This is the kind of soup that brings back memories and one of my favorite soup dishes.



When entertaining, I like to set a pot of soup out on the stove, along with some of my favorite soup bowls (I actually have special pumpkin soup bowls once given as a gift) and a ladle, and let people help themselves. The smells coming from the soup can make the whole house smell terrific.

cooking information

■Yield: 6 Servings

■Prep Time: 30 minutes

■Cooking Time: 120 minutes

all ingredients

■1 Whole Pumpkin, medium-sized (or 1 can of un-sweetened pureed pumpkin found in the baking aisle)

■1 Medium Yellow Onion

■2 Carrots

■2 Ribs of Celery

■1 Clove Garlic

■1.5 Boxes of Chicken Stock

■2 Dried Bay Leaves

■1 Teaspoon Cinnamon

■3 Sprigs Fresh Thyme

■1 Tablespoon Dried, Rubbed Sage

■Salt and Pepper

■3 Tablespoons Olive Oil

■1 Cup Heavy Whipping Cream

recipe instruction

1. Clean, cut and hollow your pumpkin. Cut pumpkins into quarters, drizzle with olive oil, and roast in 400 degree oven for approximately 1 hour or until the pumpkin is tender.



2. Roughly chop your onion, carrots, celery, and onion. Drizzle the bottom of a large sauce pot with Olive oil and on medium high heat saute all of your veggies, until they are tender and you can smell them.



3. Once the veggies are cooked, remove the “meat” of the pumpkin from the skin and throw into the pot. Add your bay leaves and fresh thyme and add enough stock until it covers all of the contents.



4. Let simmer together on low heat for 1 hour. Add all of the contents to the blender. Blend until smooth. Add back to your pot. Add the cream, cinnamon, and sage. Add the second half of the chicken stock broth if it a little thick. Also add about 2 teaspoons of kosher salt and 1 teaspoon of pepper.



5. Simmer, stir, serve. For fun presentation sprinkle with roasted pumpkin seeds.



cooking tips

■Do not throw away your pumpkin seeds and sprinkle roasted seeds on top of the soup.

■You can also use pumpkin puree to make this even easier.