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    You are in: Home / Recipes / Fresh Pumpkin Soup by Kerry Simon Recipe
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    Fresh Pumpkin Soup by Kerry Simon

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    MarraMamba's Note:

    One of my favorite "star" chef's, this sounds divine. Found it on Food Network. Prep time does not include time to roast the pumpkin

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    Units: US | Metric

    • 2 tablespoons butter
    • 1 onion, diced
    • 2 carrots, peeled and diced
    • 1 apple, peeled and diced
    • 2 cups fresh pumpkin (roasted and diced, see note below)
    • 1 tablespoon sage leaf
    • 3 cups chicken stock
    • 1 cup cream
    • salt & freshly ground black pepper


    1. 1
      In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes.
    2. 2
      Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes.
    3. 3
      Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.
    4. 4
      Divide soup among 4 soup bowls and serve immediately.
    5. 5
      COOKS NOTE: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.

    Ratings & Reviews:

    • on October 21, 2010


      My daughter wanted me to cook her pumpkin that she picked at the pumpkin patch. When I asked if she wanted pumpkin soup she went crazy. I chose this recipe because it used fresh pumpkin and told how to cook it. Since I have never cooked fresh pumpkin the roasting directions made all the difference in the world. Made as directed, super easy and yummy. My daughter is going through a phase where she won't eat much anymore and she has almost finished a bowl in the time it's taken me to write the review. We'll be making this again. Thanks for sharing. Also, I sprinkled a little cinnamon on top of one bowl. It was yummy.

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    • on October 29, 2007


      This is one YUMMY soup and I love the addition of the sweetness from the apple. Made for "Holiday Tag" but will be making it again and again as a regular for fall/winter soups. Thanks for posting, MarraMamba.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 30, 2012


      Delicious! I served this to a couple friends, and they raved about it! I used a little more pumpkin than called for, and I used homemade vegetable broth. I didn't understand pureeing the veggies before adding the broth, so I cooked the broth and veggies together and then used a hand blender to puree it. I only added a half cup of cream. This is the perfect soup for fall!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (19)


    Nutritional Facts for Fresh Pumpkin Soup by Kerry Simon

    Serving Size: 1 (408 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 352.4
    Calories from Fat 239
    Total Fat 26.6 g
    Saturated Fat 15.8 g
    Cholesterol 86.9 mg
    Sodium 351.5 mg
    Total Carbohydrate 23.6 g
    Dietary Fiber 2.7 g
    Sugars 11.0 g
    Protein 7.1 g

    The following items or measurements are not included:

    sage leaves

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