Total Time
Prep 25 mins
Cook 35 mins

Pumpkin soup is a favorite around here! We use it for a lot of our dishes, besides having it sauteed with onions and garlic, we also use it with black beans, & kidney beans, just to name a few. This recipe as is, could not be made for the home, so we alter it a bit.

Ingredients Nutrition


  1. Melt the butter or margarine in a large stockpot.
  2. Add onions, celery, and garlic and sauté until onions are clear.
  3. Add stock, tomatoes, bay leaves. nutmeg, and cayenne pepper(if using).
  4. Bring to a boil.
  5. Reduce heat to a simmer and cover. Cook until vegetables are soft, about 20 minutes.
  6. Strain and reserve the liquid.
  7. In a food processor or blender, pureé the vegetables with some of the liquid.
  8. Strain through a sieve.
  9. In the stockpot, combine the remaining liquid, pureed vegetables and pumpkin.
  10. Heat through while stirring, about 10 minutes.
  11. Add cream.
  12. Season with salt and pepper, to taste.
  13. Heat through while stirring about 5 minutes.
  14. Garnish with parsley and Kitten's Garlic Croutons (Recipe #125034).
  15. Serve and enjoy!