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Pumpkin Soup

This recipe comes to us courtesy of The Junior League of Chicago. It is from their cookbook, "Celebrate Chicago! A Taste of Our Town."



6-8 servings


Melt butter in medium saucepan. Add onion and leek. Saute until tender.
Stir in pumpkin puree, chicken broth, pepper, salt, curry powder, nutmeg, ginger, and bay leaf. Bring to a boil; reduce heat. Simmer for 15 minutes. Remove bay leaf.
Puree soup mixture in blender or food processor. Return to saucepan. Add half-and-half. Soup may be served at this point or refrigerated or frozen.
Serve hot or cold. Top with a dollop of sour cream. Sprinkle with chives.


Serving suggestion: Hollow out a pumpkin and fill it with soup. Heat at 350 degrees for 45 minutes and serve from the pumpkin

Note: To prepare a pumpkin puree, cut a fresh 3-pound pumpkin into cubes. Combine cubes with water to cover in a saucepan. Bring to a boil; reduce heat. Simmer, covered, for 20 minutes or until fork-tender. Drain and press through a sieve.


This recipe was provided by T from Chicago