Jerri's Pumpkin Soup Recipe

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Categories: American, Low-Sodium Recipes, Pumpkin and Squash , Soup, Thanksgiving, Vegetable, Vegetable

Submitted By: Jerri from Evanston.

Jerri's Pumpkin Soup Notes

Originally this was my friend Diane's recipe, but I altered it a bit. I've often made this soup in very large quantities, when feeding vast amounts of people, at this time of year. I've become famous for this. People love it, and demand it every year for annual get-togethers.

A sure winner--guaranteed!

  • 1 Tablespoon Olive Oil
  • 3 1/2 cups Fresh Pumpkin, peeled and diced
  • 1 1/3 cups Carrots, peeled and diced
  • 1 cup Onion, chopped
  • 1 1/2 Tablespoons Ground Cumin
  • 1 Tablespoon Flour
  • 20-24 ounces Chicken Broth
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Hot Sauce
  • For Garnish, Fresh or Dried Parsley
Serves / Yields

2 to 6 servings -- depending on level of greediness

Preparation Instructions

Heat the olive oil in a large pot. Add the pumpkin, carrots, onion and cumin. Saute 5 minutes, stirring.

Add flour and cook 1-2 minutes, stirring constantly. Gradually stir in chicken broth, salt, and hot sauce. Bring to a boil, cover, reduce, and simmer about 25 minutes.

Cool, puree in food processor, and return to pot. Heat well and adjust seasonings. Serve with fresh, or dried parsley, as a garnish.


Helpful Hints

I like to double or triple the amount of cumin and hot sauce in the recipe.

Quick Shopping List

Indian Cumin Seed, Whole Or Ground
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2.25 oz.
Parsley Flakes
Broken Leaf, in a glass jar
1/2 cup shaker jar, net wt .25 oz.

Submit Comment

Debbie S. Said:

I did not have regular cumin on hand, so used black cumin and added 1 tablespoon of ground turmeric. Tasted wonderful and will surely make again! My daughter a can of corn for color

Make it Again? Debbie S. would make this recipe again.