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Smooth & Creamy Pumpkin Soup

My mother-in-law shared this recipe with me. She doesn't cook anymore, so now I make it for her, and she enjoys eating it as much as I enjoy making it. The pumpkin flavor brings a little Thanksgiving to any meal. —Helen Espinosa, Miami, Florida
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    10 servings (2-1/2 quarts)

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
  • Roasted pumpkin seeds, fried sage leaves, optional

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. If desired, top with roasted pumpkin seeds and fried sage leaves.
Nutrition Facts
1 cup: 150 calories, 11g fat (7g saturated fat), 28mg cholesterol, 794mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 2g protein.

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