Rating: 4 stars 4
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
10 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut pumpkin into 1/2-inch cubes.

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  • Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.

  • Puree the soup in small batches (1 cup at a time) using a food processor or blender.

  • 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.

Cook's Note:

You may use 3 to 4 cups of frozen pumpkin in place of the fresh pumpkin, if you prefer.

Nutrition Facts

86 calories; protein 1.9g; carbohydrates 6.9g; fat 6g; cholesterol 24.1mg; sodium 1163.4mg. Full Nutrition
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