Fresh Pumpkin Soup by Kerry Simon

"One of my favorite "star" chef's, this sounds divine. Found it on Food Network. Prep time does not include time to roast the pumpkin"
photo by SharonChen photo by SharonChen
photo by SharonChen
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
photo by lilteccas_11995972 photo by lilteccas_11995972
photo by A Good Thing photo by A Good Thing
Ready In:


  • 2 tablespoons butter
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 1 apple, peeled and diced
  • 2 cups fresh pumpkin (roasted and diced, see note below)
  • 1 tablespoon sage leaf
  • 3 cups chicken stock
  • 1 cup cream
  • salt & freshly ground black pepper


  • In a stockpot over medium heat, melt butter and saute onion, carrot, apple, and sage until all are tender, add roasted pumpkin and cook about 8 to 10 minutes.
  • Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender (might need to add broth in the blender). Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes.
  • Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.
  • Divide soup among 4 soup bowls and serve immediately.
  • COOKS NOTE: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.

Questions & Replies

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  1. venusdaqua
    This recipe was not what I had expected. I ended having to add tons of spice to make it taste like anything. I would suggest to add a hint of clove, nutmeg, tiny amount of thyme, salt / pepper, pure maple syrup, more sage and if you have it ' allspice. Pumpkin take on flavors and just cooking with onion and apples is super bland and bitter. try a little spice and it will just be better overall.
  2. lauriesa
    OMG...THIS IS SOOO DELISH!!! I'm not much of a cook but tried this for the first time because it was from scratch and it sounded tasty. However, I was able to reduce the calories and fat by OVER HALF without the making the flavor suffer. I used Kitchen Basics Chicken Stock which has only 20 calories per cup X 3 = 60 calories (0 fat) for the whole recipe. (The stock used in the recipe here has 259.2 calories.) And instead of using 1 cup of cream at 697.9 calories and 21.7g monosaturated fats (46.2g saturated fats), I used 3/4 cup of plain fat-free Greek yogurt at 100 calories. Total calories went from 352.4 calories per serving done to approx.154 calories (2.6g monosaturated fats (4.2g saturated fats). My little boy loved it...and he's a very picky eater. I'll be using this recipe a lot during the winter months!
  3. Beverlee H.
    My daughter wanted me to cook her pumpkin that she picked at the pumpkin patch. When I asked if she wanted pumpkin soup she went crazy. I chose this recipe because it used fresh pumpkin and told how to cook it. Since I have never cooked fresh pumpkin the roasting directions made all the difference in the world. Made as directed, super easy and yummy. My daughter is going through a phase where she won't eat much anymore and she has almost finished a bowl in the time it's taken me to write the review. We'll be making this again. Thanks for sharing. Also, I sprinkled a little cinnamon on top of one bowl. It was yummy.
  4. A Good Thing
    This is one YUMMY soup and I love the addition of the sweetness from the apple. Made for "Holiday Tag" but will be making it again and again as a regular for fall/winter soups. Thanks for posting, MarraMamba.
  5. jenaiel
    Recipe as is = 3 stars as it is mostly cream of chicken soup with a touch of pumpkin. Altered recipe = 4.5 stars by: Add 2T molasses, 1t cinnamon, and double the pumpkin (after pureed). Salt adds the final touch, though that was in the recipe.


  1. Johanna R.
    Made this as a post-trick-or-treating dinner for some friends, and it was a hit all around! To accommodate dietary needs (one vegetarian, one lactose intolerant), I used olive oil instead of butter, vegetable stock instead of chicken, and coconut milk instead of cream. And of course I added the broth before blending, and used my immersion blender to puree it - easy-peasy. I love all the other stuff in it, which made it not TOO pumpkin-y (don't want too much of a good thing!), and a really nice combo of flavors. I roasted the pumpkins earlier in the day so they were all ready for me when I was ready to cook, and roasted the seeds at the same time so I could snack in between. :)
  2. Betti Spaghetti
    I thought this soup was very easy to make and very good. There were a few things I did differently such as use skim milk instead of cream. I put in a little oregano and then cinnamon and no salt or pepper. It was well liked and I will be making this again! Thanks for a good recipe!

RECIPE SUBMITTED BY I am a middle aged foodie who has had the luxury of living all over the world except asia. Lived in or grew up in Nigeria, Kenya, Chicago, Russia,and haiti. born in New Zealand, brother born in Austria and many more. I have chronic medication resistant depression after 10 years on anti depressants that worked well but would stop working after a year or two, so now do my best at home living on disabilty. Not a bad thing, many have far worse health issues but i have been able to concentrate on food/cooking. My main passions are my cats. I live in the woods and somehow many starving strays or "dumps" have found the message babies who passed on left in the woods saying "suck lives at xxxx road. Most arrive sick and/or starving. Right now i have 2 that arrived with feline herpes and their attendant 2ndry bacterial infections but are doing beautifully. One old man who was going to be euthanized bc a lady who found him as a stray was moving and didnt want him...well he was a biter and rather grumpy who was in ICU for 3 days with a deadly gut infection which was fixed but he left with a diagnosis of diabetes. 3 months on insulin and finally diet controlled and he caught the herpes virus, respiratory symptom version and turned into a cuddler. Butterscotch must think "why didnt i figure out this cuddle stuff was great before i got sick!" Doing wonderfully even though he has bouts. he and the other kids are my babies. Sadly Butterscotch died of Lymphatic cancer in winter of 2008. A year before Big Boy arrived in my life, starving and weak. Full of affection he jumped into my arms and stayed, turns out he has FIV (cat hiv) so he needs to be watched closely. I love him dearly <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src=""> <img src="" border="0" alt="Photobucket"> <img src=""> <img src="">
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