Total Time
Prep 10 mins
Cook 30 mins

I had originally made this soup for my Christmas Dinner last year. I found the recipe on I believe the recipe was originally found in "Oprah Magazine" by way of "Simply Recipes" on My family and I really enjoyed this soup... It's full of flavour and the spice is perfect for a cold evening. I really love this recipe and hope you do too!

Ingredients Nutrition


  1. Melt butter in a 4-quart saucepan over mediium-high heat. Add onions and garlic and cook, stirring often until softened, about 4 minutes. Add spices and stir for a minute more.
  2. Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
  3. Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan. (I use a hand blender instead to puree the soup right in the pot).
  4. With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.
  5. Garnish with toasted pumpkin seeds and/or sour cream (optional).


Most Helpful

Rating 4 stars instead of 5 only because the spices are off. Like other reviewers, I doubled the spices. Then I added tumeric and a good amount of salt. Great starter recipe and the results were fabulous! In a separate pan I cooked up chicken chipotle sausage (HEB brand) and then fried leek rings. I topped the soup with the cubed sausage and crispy leeks - it took it to a whole other level. My husband thinks I'm a genius:-) Thanks for the great recipe!

GirlyJu November 23, 2013

Really good flavor! I doubled the amount of all the spices, and added some salt and pepper, and did not use quite as much milk or cream. The pumpkin mixture was creamy enough without it! My husband thought it might be good with some kind of texture in it, like rice or some veggies, but I'm not sure exactly what.

kadiprimo January 19, 2012

Just made and ate this soup for the Bronco game .I added more of all the spices and also added a little fresh nutmeg.We had it with marbled rye bread.It hit the spot for a warm, autumn dish with a twist of Indian flavor Thanks.

O'reagano October 11, 2009

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