Community Pick
Pumpkin Soup
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 453.59 g canned pumpkin or 453.59 g fresh pumpkin, cooked & pureed
- 118.29 ml butter
- 1 medium onion, finely chopped
- 828.06 ml chicken broth
- 473.18 ml milk
- 0.25 ml nutmeg
- 59.14 ml sugar
- 1.23 ml cinnamon (OR MORE TO TASTE)
- 29.58 ml grits (or more if you want to thicken it)
- 103.53 ml grated parmesan cheese (fresh is the best)
- 0.5-0.75 ml salt and pepper (or to taste)
directions
- Heat butter in large sauce pan over med. heat.
- Add onions and cook until the onions become soft (about 5min).
- Stir in pumpkin and chicken broth.
- Heated to a slight boil then stir in milk, sugar, nutmeg, cinnamon, salt & pepper, & grits, simmer for 5min.(Sprinkle seasonings in so they do not clump in the soup).
- Serve warm and garnish with fresh grated parmesan cheese (about 2 pinches of cheese is perfect).
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Reviews
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This was absolutely wonderful! Just a touch of sweetness but full of flavor - my husband and I loved it and the picky children liked it.<br/><br/>I mostly followed the directions except I used coconut milk instead of cows milk (I was almost out of cows milk and the kids gotta have cereal in the A.M.). I love how well the coconut milk and pumpkin blend and complement so I may continue to use coconut milk.<br/><br/>We will definitely be making this again. Thanks!
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Wow! Great soup!! I tried to make pumpkin soup before with a different recipe because I thought I'd like it and I didn't. I wasn't ever going to try again but I ended up with a bunch of pie pumpkins so I thought I'd give it one more try. I sure am glad I did, this recipe is awesome and I'll definitely be making it again! I didn't have any grits so I just thickened with a bit of cornstarch and milk. Yummy!
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Just amazing! Loved this. Going to see if I can take it to thanksgiving. Only thing was I think I will use onion powder next time, didn't like the chunks of onion but like the flavor of them. <br/><br/>I changed a couple things due to what I had. I used a 1lb 13oz can of pumpkin and 4 cups bouillon. Also added ginger and cinnamon.
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I won't leave any stars because i think I wouldn't like this dish no matter how well it was made. It seems to have the texture of tomato soup and everything that's good about tomato soup except those conflicting tastes of pumpkins and onions, and the pumpkin trying to be a soup, which it has no business being. . It tasted like I needed to put a crust on the bottom of it and a dollop of whip cream on the top. Perhaps omitting or cutting down on the sugar would have lessened that urge
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Tweaks
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Wow, really fabulous soup! I just tried pumpkin soup at a restaurant for the first time, and I wanted to be able to make it myself. This one is so close. I did use a stick blender to puree the onions in after cooking them, and also used cream of wheat instead of grits because that is what I had. I went the sweeter route with a touch of maple syrup and topped with a few molasses cookie crumbs instead of cheese, but look forward to trying the more savory version. Thanks so much for posting, I will be making this often! Made again - was wonderful for Thanksgiving!
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This was absolutely wonderful! Just a touch of sweetness but full of flavor - my husband and I loved it and the picky children liked it.<br/><br/>I mostly followed the directions except I used coconut milk instead of cows milk (I was almost out of cows milk and the kids gotta have cereal in the A.M.). I love how well the coconut milk and pumpkin blend and complement so I may continue to use coconut milk.<br/><br/>We will definitely be making this again. Thanks!
RECIPE SUBMITTED BY
I love to cook foods of all kinds. I'm willing to try anything...to some degree??? My friends that know me well know how much I love to cook and could spend all my free time looking up recipes.