HOME > Chowhound > Home Cooking >

Discussion

Pumpkin Soup Recipe

  • 1
  • Share

This is a really good recipe I start making this time of year and eat until Thanksgiving, easily doubled and freezes well (before adding cream).

(Serves 6 – 8)

4 T (1/2 stick) butter or marg

1 Lrg onion, chopped

1 med leek, white part only, chopped

1 Lb canned or fresh pumpkin puree (Tried both many times, canned just tastes better)

4 C chicken broth

1 tsp salt

1/2 Tsp curry powder

¼ tsp ground nutmeg

¼ tsp ground white pepper

¼ tsp ground ginger

1 bay leaf

1 C half & half

In med soup pot, melt butter or margarine

Sauté onion & leek, stirring occasionally until soft

Stir in pumpkin, chicken broth, salt & spices, bay leaf

Bring to boil.

Lower heat & simmer, uncovered, for 15 min, stirring occasionally

Remove bay leaf

Puree the mixture in batches in blender or food processor

(Mixture may be refrigerated for 2 days)

(Mixture may be frozen)

Return to Soup pot.

Add half & half

Cook over moderate heat, stirring occasionally, until heated through

Adjust seasonings

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Thank you, will try it out. Canned is better than fresh? well, that should make it easier :)