Harvest Pumpkin Soup

Harvest Pumpkin Soup


2 tbsp. unsalted butter
1 large potato
1 large onion
4½ c. chicken broth
1 can pure pumpkin
¼ tsp. ground nutmeg
½ pt. heavy cream
salt & pepper to taste


  • In a large pot over medium heat, melt butter. Add potato and onion and cook, stirring occasionally, until onion is translucent, about 8 minutes. Add chicken broth and bring to a boil. Cover, reduce heat to low, and cook until potato is tender, 10 to 12 minutes.
  • Stir in pumpkin. Using an immersion blender, purée mixture until smooth. (Or, use a blender to purée mixture in batches, then return to pot.) Stir in 1/2 teaspoon salt, 1/8 teaspoon pepper, and nutmeg. Increase heat to medium-high and bring mixture to a boil. Cover, reduce heat to low, and cook for 10 minutes. Stir in cream and heat thoroughly. Season with salt and pepper, if desired. Serve hot.

*Recipe courtesy of Woman’s Day Magazine – http://www.womansday.com/food-recipes/food-drinks/recipes/a38807/harvest-pumpkin-soup-recipe-clv1112/

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