This is the most amazing soup I have ever tasted. It is my own recipe, adapted from another pumpkin soup recipe. This recipe is catered to my very, very large family so dial down the servings for a smaller family. Also, it is helpful to add the salt and pepper at the end to taste.

Recipe Summary test

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
15
Yield:
15 servings
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour 1 to 2 cups chicken broth in a blender; add onion, garlic, parsley, and thyme. Blend the onion mixture until liquefied; pour into a large stock pot.

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  • Pour remaining broth into pot. Stir pumpkin puree into the broth; stir until smooth. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until beginning to thicken, about 45 minutes.

  • Remove pot from heat. Stir cream through the soup; season with salt and pepper.

Nutrition Facts

111 calories; protein 2.3g; carbohydrates 12.6g; fat 6.7g; cholesterol 22.3mg; sodium 1747.1mg. Full Nutrition
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