Golden Pumpkin Soup

chef.tim.lee's picture

Nov. 30, 2011


Dried pumpkin 2 Pound , peeled, seeded and cut into chunks (1 Kilograms)
Onion 1 Medium , chopped
Chicken stock 3 3/4 Cup (60 tbs)
Sugar 2 Teaspoon
Pepper 1 Pinch
Nutmeg 1 Pinch
Cinnamon 1 Pinch
Milk 1/2 Cup (8 tbs)
Salt To Taste
Whipped cream 2 Tablespoon (Or As Required)
Nutmeg 1 Teaspoon (Or To Taste)



1) In a large saucepan, combine the pumpkin, onion and stock together.

2) Cover and bring to a boil, then simmer over a low heat for about 40 minutes.

3) Puree the pumpkin in a blender or press through a sieve.

4) Return the soup into the saucepan, stir occasionally and bring to a boil.

5) Stir in the milk, sugar, pepper, cinnamon and nutmeg.

6) Taste and adjust the seasoning, then heat thoroughly.


7) Top each serving of the Golden Pumpkin Soup with a spoonful of whipped cream lightly sprinkled with nutmeg and serve hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 223Calories from Fat 62

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 438 mg18.25%

Total Carbohydrates 33 g11%

Dietary Fiber 2 g8%

Sugars 13 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet