Smooth & Creamy Pumpkin Soup Recipe

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Smooth & Creamy Pumpkin Soup Recipe

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My mother-in-law can no longer cook, but she shared this recipe with me. Now I make it for her, and she enjoys eating it as much as I enjoy making it. the pumpkin flavor makes a great addition to any Thanksgiving feast. —Helen Espinosa, Miami, Florida
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 large pie pumpkin (about 4 pounds)
  • 4 cups water
  • 1 large onion, chopped
  • 1/4 cup butter, cubed
  • 2 tablespoons chicken bouillon granules
  • 6 garlic cloves, peeled and halved
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon pepper
  • 1 can (7.6 ounces) media crema table cream

Directions

Cut a 4-in. circle around pumpkin stem; remove top and discard. Peel pumpkin; cut in half. Remove strings and seeds; discard seeds or save for roasting. Cut pumpkin into 1-in cubes. Place in a 6-qt. stockpot; add water.
Stir in onion, butter, bouillon, garlic, salt, nutmeg and pepper. Bring to a boil. Reduce heat to medium-low; cook, uncovered, 10-12 minutes or until pumpkin is tender.
Add cream; heat through. Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan and heat through. Yield: 10 servings (2-1/2 quarts).
Originally published as Smooth & Creamy Pumpkin Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p94

  • 1 large pie pumpkin (about 4 pounds)
  • 4 cups water
  • 1 large onion, chopped
  • 1/4 cup butter, cubed
  • 2 tablespoons chicken bouillon granules
  • 6 garlic cloves, peeled and halved
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon pepper
  • 1 can (7.6 ounces) media crema table cream
  1. Cut a 4-in. circle around pumpkin stem; remove top and discard. Peel pumpkin; cut in half. Remove strings and seeds; discard seeds or save for roasting. Cut pumpkin into 1-in cubes. Place in a 6-qt. stockpot; add water.
  2. Stir in onion, butter, bouillon, garlic, salt, nutmeg and pepper. Bring to a boil. Reduce heat to medium-low; cook, uncovered, 10-12 minutes or until pumpkin is tender.
  3. Add cream; heat through. Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan and heat through. Yield: 10 servings (2-1/2 quarts).
Originally published as Smooth & Creamy Pumpkin Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p94

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