How to make it

  • You can use squash such as a butternut or acorn in this recipe if you don't have pumpkin.
  • Cut fresh pumpkin up into chunks.
  • Fresh:
  • On the stovetop, heat a pan to medium heat
  • put 1-2 tbsp cooking oil into the pan
  • add the pumpkin/squash chunks also add any onion or leeks at this time and allow to sweat for 20 - 30 minutes or until fork- tender
  • let it all caramelize together, then mash or puree...
  • In a pot, cook the onion and garlic with a little olive oil.
  • When softened and beginning to caramelize, add the pumpkin and the stock.
  • Stir and allow to simmer for about 30 minutes.
  • Using an immersion blender, a blender or a food processor, puree the soup until it's smooth and creamy.
  • Taste and season, adjust the seasoning by , adding more
  • freshly ground nutmeg, ginger and/or cumin if desired.
  • Stir in the cream/yogurt and let it gently come back to hot serving temperature.
  • Garnish with cilantro or parsley.

Reviews & Comments 7

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    " It was excellent "
    newmommy623 ate it and said...
    made for a few relatives and it was a big hit! I cant wait to serve as a course for thanksgiving dinner! Thank you!!!
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  • theoldrecluse 13 years ago
    I grow a lot of pumpkins here. Five, Thanks.
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    " It was excellent "
    juels ate it and said...
    Love the ingredients in this recipe, they work nicely together!
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  • lacrenshaw 13 years ago
    Except for my pumpkin allergy, these recipes sound absolutely delicious!
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    " It was excellent "
    minitindel ate it and said...
    i'm lovin all the pumpkins soup this one is no exception yummy


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    " It was excellent "
    frodo ate it and said...
    ok..i see your on a soup kick today
    5 pts when you turn the page, tart is next
    lol lol
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    " It was excellent "
    waterlily ate it and said...
    This sounds wonderful!
    Was this review helpful? Yes Flag

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