Return to Content

Pumpkin Soup

Yankee Plus Dec 2015


Pumpkin Soup
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Instead of the usual baked or steamed pumpkin for the holidays, serve it as soup.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1 tablespoon butter
  • 1 small onion, peeled and minced
  • 1 pound fresh pumpkin, steamed, drained, and pureed, or 1 can (14-1/2 ounces)
  • 2 cups chicken stock
  • 1/2 teaspoon thyme
  • 1 bay leaf
  • 1 cup cream
  • 1/4 cup dry sherry
  • Chopped parsley or chives


Melt butter in soup kettle. Sauté onion until golden. Stir in pumpkin, stock, thyme, and bay leaf. Cook over low heat 15 minutes, stirring occasionally, until mixture is smooth. Remove from heat and cool. Stir in cream and sherry and heat thoroughly. Remove bay leaf. Garnish with chopped parsley or chives.
Updated Wednesday, September 5th, 2007

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111