Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

I found a similar recipe a long time ago and adapted it to make it slightly healthier. This is the BEST soup for a chilly fall day, and you can go to the pumpkin patch and pick out your very own pumpkin to use! I like to serve it with homemade drop biscuits, they are delicious dipped into the broth.

Ingredients Nutrition

Directions

  1. If using fresh pumpkin, peel pumpkin and cut into 1 inch cubes. Boil until tender, similar to making mashed potatoes. When they are soft, drain off water and mash by hand. Set aside for later.
  2. Saute onion with butter in a large dutch oven until golden brown.
  3. Stir in pumpkin, chicken broth, bay leaves, sugar, curry powder, nutmeg, and parsley.
  4. Bring to simmer and simmer uncovered for 15 minutes, stirring occasionally.
  5. Add milk in a thin stream, stirring while adding. Do the same with the half and half.
  6. Add salt and pepper, and simmer for an additional 5-10 minutes.
  7. Serve hot.

Reviews

(1)
Most Helpful

I roasted a pumpkin for a pie and had loads of puree left over, so was searching the site for pumpkin recipes and found this one.... I didn't neccessarily intend to go with soup, but it worked out great! Looking at the other pumpkin soup recipes, I see they are similar, but this one's nice and simple. I added garlic and sauteed it with the onions. The onions didn't break down much during the simmering, so I briefly hand blended prior to adding cream. I simmered longer than indicated, covered part of the time. I used full cream instead pf half and half and added a bit of turmeric. Thanks for a great first pumpkin soup!

hylas10 January 18, 2009

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