Perfect Pumpkin Soup

Pumpkin Soup
Photo Credit
The Editors
Makes 8 servings.
Preparation Method
The Garden-Fresh Cookbook
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This savory pumpkin soup is velvety and bursting with fresh pumpkin flavor. It’s perfect for fall with nutmeg and allspice; add light cream (or milk) at the end for that smooth creamy finish. Serve as an elegant first course or as a comforting lunch or dinner. 

The dry sherry is optional if you don’t have on hand.

Tip: To cut a pie pumpkin: Use a very sharp chef’s knife. Cut off the top and bottom so you can lie the small pumpkin flat on a cutting board. Then use a a very sharp vegetable peeler (or paring knife) to remove the skin from top to bottom in strips. Then, cut the pie pumpkin through the center. 

Scoop out the pumpkin guts and seeds with a spoon. Make Roasted Pumpkin Seeds!

5 cups chicken broth
2 pounds pie pumpkin, peeled, and cut into 1-inch chunks
1 cup chopped onion
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon mace
1/2 teaspoon dried thyme
2 cups light cream or evaporated skim milk
1/8 cup dry sherry (optional)
croutons, for garnish
chopped fresh herbs, for garnish
  1. In a large saucepan, warm broth over medium heat. 
  2. Add pumpkin and onions and bring to a boil. Simmer for 20 minutes, or until pumpkin is tender. 
  3. Add nutmeg, allspice, mace, and thyme in the last 5 minutes of cooking. 
  4. Set aside for 10 minutes to cool. In a blender or food processor, puree the mixture until smooth in batches. 
  5. Return the soup to the pan and add the light cream and sherry, stirring to incorporate. Heat the soup thoroughly, stirring constantly so that it does not come to a full boil. 
  6. Garnish with croutons and chopped parsley.
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The Almanac Chefs

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