Cream of Pumpkin Soup

By: Sheila Reynolds

This cream of pumpkin soup recipe is just the right balance of sweet and savory. You’ll also get a little heat from the ginger to hit all your taste buds at once. This is a great soup idea to star at a thanksgiving dinner or even Halloween.


3 tbs. butter, unsalted
1 tbs. dark brown sugar
1 onion, diced
1 clove garlic, minced
1 inch ginger, grated
4 cups chicken broth
2 cans pumpkin puree (not pie filling)
Salt and pepper, to taste
1 cup heavy cream
Sour cream, garnish
Parsley, garnish
Pumpkin seeds, garnish


1. Melt the butter in a large stockpot over medium heat. Sautee the onion, garlic and ginger until translucent, about six minutes. Add the sugar, broth and pumpkin, and season with salt and pepper. Bring to a boil, reduce to a simmer and cook for 20 minutes. Puree with an immersion blender.
2. Pour in heavy cream and stir until heated through. Serve garnished with sour cream, parsley and pumpkin seeds.

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