Rating: 4.22 stars
734 Ratings
  • 5 star values: 405
  • 4 star values: 184
  • 3 star values: 72
  • 2 star values: 34
  • 1 star values: 39

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

Recipe Summary test

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
8
Yield:
8 to 10 servings
Advertisement

Ingredients

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

Directions

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

    Advertisement
  • 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.

Nutrition Facts

115 calories; protein 2.7g; carbohydrates 13.5g; fat 6.3g; cholesterol 24.1mg; sodium 1458.1mg. Full Nutrition
Advertisement