Cream Of Pumpkin Soup

Western.Chefs's picture

Jan. 10, 2012


Butter/Margarine 2 Tablespoon
Yellow onions 1/2 Pound , thinly sliced
All purpose flour 1/2 Tablespoon
Condensed chicken broth 10 3/4 Ounce , undiluted (1 can)
Canned pumpkin 1 Pound (1 can)
Milk 2 Cup (32 tbs)
Heavy cream 1 Cup (16 tbs)
Salt 1 Teaspoon
Ground pepper 1/8 Teaspoon
Ground ginger 1/4 Teaspoon
Ground cinnamon 1/8 Teaspoon
Ground nutmeg To Taste



1. In hot butter in 6-quart Dutch oven, saute onion, stirring occasionally, 10 minutes until tender and remove from heat.

2. Stir flour into onion, gradually stir in chicken broth and bring to boiling.

3. Reduce heat and simmer, covered, 10 minutes.

4. Ladle mixture into electric blender and blend covered at high speed one minute until completely smooth.

5. Return to Dutch oven and blend in pumpkin with wire whisk until mixture is smooth.

6. Add milk, 1/2 cup cream, the salt, pepper, ginger, cinnamon and 1/8 teaspoon nutmeg and beat with wire whisk to blend.

7. Heat soup slowly over medium heat just to boiling and reduce heat.

8. Cover and simmer 15 minutes, stirring occasionally.

9. Beat remaining cream just until stiff.


10. Serve soup hot with a garnish each serving with a spoonful of whipped cream and sprinkling with a little more nutmeg.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 415Calories from Fat 293

 % Daily Value*

Total Fat 33 g50.8%

Saturated Fat 20 g100%

Trans Fat 0 g


Sodium 1152 mg48%

Total Carbohydrates 25 g8.3%

Dietary Fiber 4 g16%

Sugars 10 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet