Total Time
Prep 0 mins
Cook 0 mins

I hope this is what you're looking for,I got this recipe from an Italian cookbook.

Ingredients Nutrition


  1. Peel and dice pumpkin and potatoes Melt half the butter or margarine in a saucepan and saute the onion until golden brown.
  2. Add the diced pumpkin and potatoes and milk.Bring to a boil,reduce heat and simmer for about 40 minutes.
  3. Sieve or puree in an electric blender.
  4. Season to taste with salt and pepper.
  5. Saute the leeks in the remaining butter or margarine. Add to the soup with the chicken stock.Bring to a boil.
  6. Reduce heat and simmer for five minutes.
  7. Before serving,stir in cream and chopped parsley.
Most Helpful

5 5

This is a great base to work with. I doubled the batch, added crushed garlic, 2Tbsp, in the last stages of browning the onions, and 1/4 tsp of curry powder and 1/4 tsp of tarragon while simmering the pumpkin & potato. When serving I added about a Tbsp of grated gruyere to each bowl. This will become a staple in our fall soup selections. When I make this again, I'm going to simmer the pumpkin in the stock and add the milk with the sauted leeks. While it may give the pumpkin a more prominant flavor - which is not a bad thing - it should reduce the chance of scorching the milk and ease the cleaning of the pot. Thanks for posting.

4 5

This is the first time I made pumpkin soup and it turned out great! I would probably use less chicken stock next time (maybe just 2 cups) for a thicker consistency. Make sure to season with a lot of black pepper! :)

4 5

We really enjoyed this hearty, savory soup! Because we used canned pumpkin I simply boiled the potatoes in a half water-half milk mixture and mashed the pumpkin into the potatoes when they had softened. I added the onion with the chicken stock and waited to add the sauteed leeks until the very end. We thought the soup benefited from a tsp. of oregano and some garlic powder. This is a great soup on a cold night!