Cream of Pumpkin Soup


  • 2 small onions, minced
  • 2 tbs unsalted butter
  • 2 cups canned pumpkin
  • 1 cup chicken broth
  • 1 cup heavy cream
  • Kosher salt and freshly ground black pepper
  • freshly ground nutmeg for garnish
  • In a large sauce pan add the butter and cook the onions until soft.
  • Add the pumpkin and broth and bring to a boil over moderate heat.
  • Stir in the cream and simmer, covered for about 15 minutes.
  • Let the mixture cool slightly, then puree in batches in a blender or food processor.
  • Transfer the puree to the pan and season to taste.
  • Heat over low heat, stirring occasionally until the soup is hot.
  • Garnish soup with freshly ground nutmeg.

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