A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Pumpkin Soup

Author: PJ Hamel

Pumpkin Soup Recipe

Velvety smooth in texture, this soup is welcome sustenance for cold days. Warm spices and a hint of lime liven up the mellow, earthy flavor of pumpkin.

View step-by-step
directions on our blog

At a glance

Prep
Bake
Total
Yield
4 (12 ounce) servings
Nutrition information

Ingredients

Choose your measure:

Soup

  • 4 tablespoons (1/4 cup) unsalted butter
  • 1 1/2 cups diced onion
  • 1 tablespoon chopped garlic or fresh ginger
  • 1 1/4 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground cayenne pepper
  • 3 cups chicken broth
  • 1 can (15 ounces) pumpkin or 2 cups fresh pumpkin or squash purée
  • 1 can (12 ounces) evaporated milk
  • 1/2 teaspoon Worcestershire sauce
  • Juice of 1 lime

Garnish, optional

  • 2 tablespoons pesto or herb oil
  • 1/4 cup crème fraîche

Instructions

  1. Melt the butter in a large saucepan over medium heat, add the onion and cook, stirring occasionally, until translucent.
  2. Add the garlic (or ginger) and cook until fragrant, about 1 minute. Add the spices and cook until fragrant.
  3. Stir in the broth and simmer, partially covered, for 10 minutes.
  4. Add the pumpkin and evaporated milk. Bring to a low simmer (about 5 minutes). Don't allow the soup to a boil.
  5. Purée the soup with an immersion blender or in a food processor until smooth. Stir in the Worcestershire and lime juice, taste, and adjust the salt if needed.
  6. Serve hot, drizzled with pesto and or crème fraîche, if desired.
  7. Store any leftover covered and refrigerated for up to 5 days.
  8. Yield: about 6 cups

Nutrition Information

  • Serving Size 1 1/2 cups, 447g
  • Servings Per Batch 4
Amount Per Serving:
  • Calories 262
  • Calories from Fat 126
  • Total Fat 14g
  • Saturated Fat 8g
  • Trans Fat 0g
  • Cholesterol 44mg
  • Sodium 490mg
  • Total Carbohydrate 24g
  • Dietary Fiber 5g
  • Sugars 14g
  • Protein 11g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.