There’s nothing my spouse loves more is having some Cream of Pumpkin Soup in the fall. Super easy to make and ready in about 40 minutes.
All you need is a good-sized saucepan and food processor or blender to puree the onions.
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My wife recently had surgery that required her to be on a liquid diet for a couple of weeks. The surgeon said she could only eat things that you could eat through a straw. Quite the challenge but I was up to the task.
Since my wife loves pumpkin flavored food, I decided to make a batch of this cream of pumpkin soup. Since the consistency of this soup is not thick at all, it’s a perfect soup recipe for her to enjoy while she is recovering.
Please note that this is a recipe for Cream of Pumpkin Soup, not Creamy Pumpkin Soup. A cream soup typically means that cream is added to the soup broth after the vegetables are pureed.
If you are looking for a thicker soup, you could add a cornstarch slurry during the final step.
Gather your Ingredients
You will need the following ingredients to make this Cream of Pumpkin Soup recipe (see recipe card for quantities): Unsalted Butter, Yellow Onion, All Purpose Flour, Low Sodium Chicken Broth, Pumpkin Puree, Milk, Cream, Water, Salt, Ground Black Pepper, Ground Ginger and Ground Cinnamon. You can optionally garnish with grated parmesan cheese and toasted pumpkin seeds.
How to Make Cream of Pumpkin Soup
- In a saucepan, melt the butter and sauté the onions, stirring occasionally, for about 10 minutes or until the onions are tender.
- Remove from heat, stir in the flour then gradually stir in chicken broth. Bring to a boil, simmer, covered, for 10 minutes.
- Pour mixture into a food processor and blend on high for about 1 minute. Return to the saucepan and whisk in the pumpkin puree.
- Add the milk, cream, 2 cups of water and the spices. Heat on low-medium heat and simmer, covered, stirring occasionally for 15 minutes. Serve hot.
- Optionally garnish with grated parmesan cheese and toasted pumpkin seeds.
Cream of Pumpkin Soup
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Ingredients
- 2 Tbsp Unsalted Butter
- 1 Cup Yellow Onion, thinly sliced
- ½ Tbsp All Purpose Flour
- 14 ½ oz Low Sodium Chicken Broth
- 16 oz Pumpkin Puree
- 2 Cups Milk
- 1 Cup Cream
- 2 Cups Water
- 1 tsp Salt
- ⅛ tsp Ground Black Pepper
- ¼ tsp Ground Ginger
- ⅛ tsp Ground Cinnamon
Garnish (Optional)
- Parmigiano Reggiano Cheese, grated
- Pumpkin Seeds, toasted
Instructions
- In a saucepan, melt the butter and sauté the onions, stirring occasionally, for about 10 minutes or until the onions are tender.
- Remove from heat, stir in the flour then gradually stir in chicken broth. Bring to a boil, simmer, covered, for 10 minutes.
- Pour mixture into a food processor and blend on high for about 1 minute. Return to the saucepan and whisk in the pumpkin puree.
- Add the milk, cream, 2 cups of water and the spices. Heat on low-medium heat and simmer, covered, stirring occasionally for 15 minutes. Serve hot.
- Optionally garnish with grated parmesan cheese and toasted pumpkin seeds.
I love this Cream of Pumpkin Soup. Pumpkin has always been one of my favourites. Anything pumpkin is good for me, so that is why I tried this soup. It was delicious. Very tasty.