Pumpkin Soup Recipe

Several years ago I made this pumpkin soup to serve as part of our appetizer/snack selection on Thanksgiving Day.  It was a huge hit and we’ve made it every year since.  Like most of our recipes it  is simple to make and inexpensive.

Pumpkin Soup


  • 6 cups chicken stock
  • 1 1/2 tsp salt
  • 5 whole black peppercorns
  • 4 cups pumpkin (we like to use fresh)
  • 1 cup onion, chopped
  • 1/2 tsp thyme
  • 1 clove garlic, minced
  • 1/2 cup heavy whipping cream
  • 1 tsp. fresh parsley, chopped (optional)


Bring stock, salt, peppercorns, pumpkin, onion, thyme and garlic to a boil.  Reduce heat and simmer, uncovered, for 30 minutes.

Puree the soup in small batches in a blender.

Return to pan and brink to a boil again.  Reduce heat and simmer, uncovered for another 30 minutes.  If you aren’t going to be eating the soup right away, this is the perfect point to stop and store it.  Otherwise stir in the heavy cream and serve.  Garnish with parsley if desired.

I make the soup, minus the cream, a day or so in advance and store in the fridge.  On Thanksgiving morning I put it in the crockpot then add the heavy cream as it begins to get warm.  It’s delightful to sit around chatting and laughing with family while sipping this pumpkin soup out of big mugs.  Serving it in mugs also eliminates the need to wash extra spoons.

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8 Responses to Pumpkin Soup Recipe
  1. […] use the pumpkin in a soup (Pumpkin Soup Recipe) that we serve as an appetizer on Thanksgiving Day (delicious especially when sipped out of a mug) […]

  2. Renee
    November 12, 2010 | 8:22 am

    yummy! pumpkin soup is my favorite fall soup. My new favorite is curried pumpkin soup

    * onion (about 1) fried in curried powder and oil
    * meat of 1 small to medium size pumpkin
    * 4-5 med potatos
    * 1 cup of brown rice
    * fresh ginger cute in very small pieces (to taste)
    * salt pepper to taste

    it will warm you day and your body 🙂



  3. chantelle
    November 12, 2010 | 8:25 am

    You have my votes! 🙂


  4. Alene
    November 12, 2010 | 9:31 am

    Yay ~ thank you!!!! I sit in the study where lurk behind me 9 basketball-sized sweet meats, 12 butternuts, 3 spaghettis (the other 72 are stored in my daughters’ room) and 5 giants whose variety I forget.

    I REALLY appreciate the recipe. 🙂


  5. Gwen T
    November 12, 2010 | 2:26 pm

    I’m never very good about using up pumpkins I have sitting around for decoration in the fall. This is a great reminder and the recipe looks wonderful – thanks!!


  6. […] This post was mentioned on Twitter by Kimberly , Rene Christensen. Rene Christensen said: RT @RaisingOlives Scrumptious Pumpkin Soup http://raisingolives.com/2010/11/pumpkin-soup-recipe/ #recipe #thanksgiving […]

  7. Allison
    November 13, 2010 | 4:45 pm

    Wow, that sounds delicious (and easy). Thanks for sharing!


  8. Thanksgiving Traditions | Raising Olives
    November 14, 2010 | 8:46 pm

    […] Apples to use as candle holders and used pears as place markers.I hope to share our recipes for Pumpkin soup, Cranberry pie and our special cranberry pretzel dip (it’s Better than it sounds) along with […]

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