Total Time
Prep 5 mins
Cook 15 mins

A thick hearty soup. Delicious served with a fresh dinner roll.

Ingredients Nutrition


  1. Saute onion and green onion in margarine in large saucepan.
  2. Saute until soft.
  3. Mix in flour, salt, pepper and ginger.
  4. Add first amount of vegetable stock, stirring until boiling and thickened.
  5. Process in blender to smooth.
  6. Stir in second amount of vegetable stock, pumpkin and cream.
  7. Heat through.


Most Helpful

This is excellent if you make special croutons to float in the soup. Butter 4 or more slices of white or whole wheat bread and sprinkle with cinnamon sugar. Broil for 1-2 minutes. Cut into 1 inch cubes. Enjoy

KC 1 artist January 09, 2002

Substitute whole milk for cream, use Knorr's Vegetable Bouillon cubes instead of vegetable stock. Reduce margarine.

Lynn M November 05, 2001

Great soup. I used fresh squash, once with acorn squash. Did not use any milk and added some curry. Delicious both times!

Joygi November 16, 2002

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