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Recipe : Entry # 9536
Sheila Copenhaver
Recipe Title
Creamy Pumpkin Soup
Recipe Theme
October: Pumpkin
Southern Pine EC
1 medium onion, chopped
1 garlic clove, minced
2 T. butter
2 (14.5 oz) cans chicken broth
2 cups potatoes, peeled and diced
2 cups cooked pumpkin
2 cups milk
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 tsp. salt
1/4 tsp. pepper

For topping:
Sour cream
Bacon, cooked and crumbled
Green onions, thinly sliced
In a large cooking pot, sauté onion and garlic in butter until tender. Add the broth, potatoes, and pumpkin. Cook until the potatoes are tender, about 15 minutes. Remove from the heat and cool. Puree with an immersion blender or puree (half of the mixture at a time) in a blender or food processor until smooth. Return all to the pot. Add the milk, nutmeg, cloves, salt, and pepper. Heat through. Taste and season as needed. Spoon soup into bowls and top each with a dollop of sour cream, bacon crumbles, and green onions.
Tell us about your recipe
I was looking for a way to use extra pumpkin in my freezer. I came across a pumpkin soup recipe and tweaked the recipe to our liking. It's now a fall favorite in our home!