Savory, creamy, and definitely delicious! I put this pumpkin soup together from things on hand, like canned pumpkin puree, and it was a hit! Serve with crusty bread and butter.


Recipe Summary

10 mins
20 mins
30 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in parsley and increase heat to medium-high. Add flour, stirring constantly, and cook until it thickens, about 2 minutes. Slowly add chicken stock, stirring constantly. Add pumpkin puree and stir until well combined. Stir in chicken base, vegetable base, and pesto. Bring to a very low boil and let it bubble for 2 minutes. Remove from the heat.

  • Puree soup on low speed with an immersion blender until creamy, about 30 seconds. Add heavy cream, salt and garlic powder; stir until thoroughly mixed. Ladle into soup bowls and top with pepper.

Cook's Note:

If you don't have an immersion blender, pour the soup into your blender and blend on low speed just long enough to get it fully blended and smooth.

Nutrition Facts

460 calories; protein 6.1g; carbohydrates 20.7g; fat 41.1g; cholesterol 140.4mg; sodium 3312.3mg. Full Nutrition

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I really enjoyed this recipe. Made a very tasty and filling soup. Followed most of the recipe, except I didn't have parsley or pesto. So instead I added a tsp of jarred garlic and 1-2 tbsp of chile garlic sauce. Really just needed to replace the herbs with another flavor. Mine didn't need more salt after the garlic sauce and different bases. Read More