Total Time
25mins
Prep 10 mins
Cook 15 mins

Ingredients Nutrition

Directions

  1. First, steam a pumpkin, cut into pieces, for 30 to 45 minutes.
  2. Puree in electric mixer or food processor.
  3. Set aside. Can be prepared a day or two in advan ce. When ready to make the soup.
  4. Saute onions in butter in a large saucepan over low heat until soft. Sprinkle in flour and stir 2 to 3 minutes.
  5. Gradually add chicken broth, half and half, then pumpkin puree. Cook gently for 15 minutes.
  6. Salt and pepper to taste. Pour into bowls and top with dollop of whipped cream, a dusting of nutmeg and pumpkin seeds.

Reviews

(5)
Most Helpful

The overall taste was good but I think next time I will leave out the onions all together, it was very heavy on onion flavor and I only used one

beromail September 28, 2009

This was very good, except I had to really thin down the soup with more Chicken stock and more half and half. I adjusted the spices to my taste which I like things spicier. It was creamy , and very good. Thanks for a great recipe.

michEgan November 24, 2004

An excellent recipe! I used fresh pumpkin purée, and only half a cup of half-and-half to decease the fat, adding half a cup of water .. thanks!

najwa December 20, 2003

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