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Creamy Pumpkin Soup

by in Oct 1998
Creamy Pumpkin Soup
11 votes, 4.45 avg. rating (88% score)
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Yield: Makes 4 to 6 servings.

This Creamy Pumpkin Soup recipe is warm, savory and very filling.

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pumpkin soup


  • 2 cups chopped onions
  • 3 tablespoons butter
  • 2 cups cooked pumpkin (fresh or canned)
  • 1 carrot, diced
  • 1 potato, diced
  • 2 apples, peeled, cored, and diced
  • 4 cups water
  • 1-1/2 cups milk or apple juice
  • 1/4 teaspoon cinnamon
  • salt and pepper, to taste


Saute the onions in the butter, then add the other vegetables, apples, and water. Bring to a boil, and simmer for 20 minutes. Remove from heat. Add remaining ingredients and blend in a food processor or blender until creamy. Serve hot.
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4 Responses to Creamy Pumpkin Soup

  1. Anonymous October 10, 2005 at 11:26 am #

    Very savory. Note: this is not a dessert.

  2. Anonymous November 9, 2006 at 8:38 am #

    This is an excellent soup. I loved it. It is one of the best soups I have eaten. It reminds me of potato soup.

  3. PATRICIA DUNN November 25, 2006 at 6:31 pm #

    Wonderful! Thank you!!

  4. Brittany October 29, 2013 at 8:19 pm #

    Is there still suppose to be that much water after simmering for 20 min? Do you remove any before adding the rest of the ingredients?

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