Pumpkin Soup

Pumpkin Soup

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Pumpkin Soup

Pumpkin Soup

Prep Time 10 minutes
Cook Time 15 minutes
Servings 4


  • 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.

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  1. This sounds great and looks beautiful!! But you simply must try some Himalayan pink salt. I get mine from Sustainable Sourcing https://secure.sustainablesourcing.com. The flavor is so much better than regular salt! Thanks for sharing this recipe—I can’t wait to try it!