- 3 tablespoons butter
- 1/2 cup yellow onion - finely diced
- 2 teaspoons fresh garlic - minced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 15 ounces pumpkin (not pumpkin pie filling)
- 3 cups chicken or vegetable stock
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon fresh grated nutmeg
- 1/2 cup heavy cream
- Melt butter in a large soup pan over medium-high heat.
- Add onions and cook a few minutes until they start to get soft.
- Season with salt and pepper.
- Add garlic and cook for 30 seconds stirring constantly.
- Add pumpkin and 4 cups of stock.
- Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
- With the soup on low heat, whisk in brown sugar, cinnamon and nutmeg.
- Slowly add heavy cream whisking to incorporate. Heat to warm. If too thick add a bit more stock.
- Taste to see if more salt and pepper are needed.
- Serve in individual bowls. Great with a little fresh chopped parsley and a dollop of sour cream on top. Also delicious with croutons or toasted pumpkin seeds on top.
This is soup is something I learned how to make in Jamaica. It’s a staple there and made in most homes every weekend. They use real pumpkins. But, I made it easier with canned pumpkins. This is so fun to serve during the holidays! At Halloween serve it in a small hollowed out pumpkin. Thin out some sour cream with a bit of milk and put in a ziplock bag. Cut the corner and use the bag to pipe a spider web. What fun! The kids will love it! Grownups too. I usually double this recipe to make a bigger batch.
Calories: 232kcal | Carbohydrates: 22g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 866mg | Potassium: 494mg | Fiber: 4g | Sugar: 12g | Vitamin A: 17008IU | Vitamin C: 7mg | Calcium: 79mg | Iron: 2mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.