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Pumpkin Soup

If you want to make a soup that makes you think of the Fall, this would be it. This soup is delicious and you will like it even if you are not a big fan of pumpkin.

Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4
Calories 214 kcal
Author Gigi

Ingredients

  • 2 tablespoons butter
  • 2 sprigs parsley
  • 1 small green pepper diced
  • 2 tomatoes peeled and chopped
  • 1 small onion chopped
  • 1/4 teaspoon thyme
  • 1 bay leaf
  • 1 tablespoon flour
  • 2 cups canned pumpkin
  • 2 cups chicken broth
  • 1/2 cup half-and-half
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon sugar
  • 2 tablespoons dry sherry
  • chives scallions or parsley for garish
  • sour cream for garnish
  • salt and pepper to taste

Instructions

  1. Melt butter in large pot. And green pepper, tomatoes, onion, parsley, thyme and bay leaf. Saute five minutes.
  2. Add pumpkin and chicken broth. Simmer 20 minutes. Puree soup in blender or food processor or leave chunky if desired. Return soup to pan after pureeing.
  3. Blend flour and half-and-half; stir into soup. Add nutmeg and sugar. Heat stirring often and bring slowly to boil. Add sherry, simmer three minutes. Serve hot. Garnish with chives, scallions or parsley and sour cream.
Nutrition Facts
Pumpkin Soup
Amount Per Serving
Calories 214
* Percent Daily Values are based on a 2000 calorie diet.