Total Time
30mins
Prep 0 mins
Cook 30 mins

My husband makes this for me every fall and I can't live without it. You can make without the wine but it helps. You could serve this in little pumpkins to make more festive. Better the 2nd day

Directions

  1. Melt Butter in pot and cook garlic.
  2. Pour in Pumpkin.
  3. Stir in Chicken Stock until smooth.
  4. Cook for approximately 20 minutes.
  5. Add White Wine.
  6. Stir in Heavy Cream in the last 1-2 minutes and cook only until warmed through.
Most Helpful

We had this soup over the weekend, and it was delicious. I agree that it is better on the second day. It can be used as a soup course or as a meal with a salad and fresh baked bread.

BeckyF December 05, 2001

This is very good! I also preferred the taste and texture of this soup the second day, as the flavor develops more and it gets little thicker. It reheats beautifully. This makes a lot of soup-a nice choice for company. Next time, I might try serving this in small round loaves of bread for a nice decorative touch. The only change I would make to the recipe next time would be to add additional seasonings-I felt it could use a little extra somthing, perhaps some dry mustard,white pepper, perhaps even a splash of worcestershire sauce. But it is a very good soup as is and I look forward to making this again in the fall when I would like to try using fresh pumpkin in place of the canned.

HeatherFeather July 07, 2003

I can't rate this as I didn't make it or taste it, but I gave this recipe to a friend who was looking for a simple soup to make for Thanksgiving. I also gave her Heather's comments about mustard and Worcestershire and she added both. Her entire family raved about it.

Jane*in*RI January 08, 2004