Cream of Pumpkin Soup

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45 minutes 6 1 Cup Servings Print RecipeEmail Recipe


1⁄4cuptoasted pumpkin seeds (optional)
4cuppumpkin (cubed & pared)
3cupchicken stock (or broth)
1mediumrusset potato (pared, coarsely chopped)
1mediumonion (coarsely chopped)
1⁄4teaspoonfreshly grated nutmeg
1⁄8teaspoonfreshly ground white pepper
1cuplight cream


Prepare toasted pumpkin seeds.

Heat pumpkin, chicken stock, potato, and onion in large saucepan over medium heat to boiling; reduce heat. Simmer, covered, until vegetables are tender, about 25 minutes. Remove vegetables with slotted spoon to food processor or blender; reserve liquid in saucepan. Puree vegetables until smooth, working in batches if necessary. Return puree to liquid in saucepan.

Just before serving, heat soup to simmering over medium heat. Add salt, nutmeg, and pepper. Remove from heat; stir in cream. Serve immediately, garnished with the pumpkin seeds, in large heated soup tureen or individual heated soup bowls.

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