Total Time
Prep 5 mins
Cook 20 mins

Although it isn’t always fall; this is versatile & can be delightful any time.

Ingredients Nutrition


  1. Melt butter in a skillet over medium heat.
  2. Cook chopped onions until soft and golden brown.
  3. Heat the broth in a good-sized pot, add pumpkin slowly, and bring to a partial boil.
  4. Stir in onions, milk, polenta, honey, cinnamon, cardamom, nutmeg, salt, and pepper (pressed garlic might be suitable at this time).
  5. Make sure that the ingredients do not clump but are spread throughout the soup.
  6. Cook for about 5 minutes or longer until all ingredients have been thoroughly mixed and dissolved and so the soup is thoroughly heated.
  7. If at this point it seems chunkier or thicker than desired; use an immersion blender or a regular one to liquefy the soup and blend in the onions.
  8. Serve warm with pieces of bread if desired.
Most Helpful

Yummy creamy pumpkin soup! I also think it is fantastic served cold. Thanks for posting such a wonderful recipe. BRAVO!

AcadiaTwo February 20, 2009