Pumpkin Soup Recipe


This delicious, cream-like soup is served at our family’s Thanksgiving dinner every year.


  • 6 cups chicken stock
  • 1 1/2 teaspoons salt
  • 3 1/2 cups cubed fresh pumpkin
  • 1 teaspoon fresh parsley
  • 1 cup chopped onion
  • 1/2 teaspoon chopped fresh thyme
  • 1 clove garlic, minced
  • 1/2 cup heavy whipping cream
  • 5 whole black peppercorns


  1. Cut pumpkin into 1/2-inch cubes.
  2. Heat stock, salt,
    pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce
    heat to low, and simmer for 30 minutes uncovered.
  3. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
  4. Return to pan and bring
    to a boil again. Reduce heat to low and simmer for another 30 minutes,
    uncovered. Stir in heavy cream. Pour into soup bowls and garnish with
    fresh parsley.

Makes: 8 servings
Start to Finish: 60 mins


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