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Creamy Pumpkin Soup


  • 2 Tbsp olive oil
  • 2 large onions, diced medium (one red, one white)
  • 2 fresh cloves garlic, minced (about 2 tablespoons)
  • 4 stalks celery, diced medium
  • 8 carrots, diced medium
  • 4 cups pumpkin, fresh (cooked) or canned (if canned, one 29-ounce can of pumpkin)
  • 6 cups chicken broth (vegetable broth will work, too)
  • 1 Tbsp salt
  • 1 tsp curry powder
  • 1 tsp ground pepper
  • 1/2 tsp turmeric
  • 1/2 tsp ground ginger
  • 1 cup half-and-half
  • 1/4 cup heavy cream plus 3/4 cup heavy whipped cream (or sour cream) for presentation
  • 3/4 cup sliced green onions, or chopped parsley, or pine nuts
  • Additional salt, to taste (optional)


Add olive oil to stockpot or 8 quart soup pan. Add onion, garlic, celery, and carrots. Cook on medium-low heat until onions and garlic are transparent, about 5 to 7 minutes. Add pumpkin, broth and spices. Bring to a low boil and reduce heat to simmer; cook on simmer for 30 minutes. Remove from heat. Let cool for 15 or 20 minutes.

Ladle cooled soup from the pot into a blender and puree in batches, returning the blended soup to the pot until all the soup is pureed. Return the pureed soup to the stove and add half-and-half and cream. Let the soup rest or cool. Place in the refrigerator if not serving right away. Reheat the soup (without boiling) before serving. Place a tablespoon of whipped cream (not sweetened!) or sour cream on top of the soup, sprinkled with sliced green onions or chopped parsley or pine nuts and serve immediately!

Yield: 8 – 12 servings