Pumpkin Soup

Total Time:
50 min
20 min
30 min

4 servings

  • 2 tablespoons butter
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 1 apple, peeled and diced
  • 2 cups fresh pumpkin, roasted and diced, see note below
  • 1 tablespoon sage leaves
  • 3 cups chicken stock
  • 1 cup cream
  • Salt and freshly ground pepper
Watch how to make this recipe.
  • In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes. Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.

  • Divide soup among 4 soup bowls and serve immediately.

  • Cook's Note: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Pairs Well With

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.5 4
I made this today and it was a hit! I used 1/3 chicken stock and 2/3 vegetable stock only because I ran out of chicken stock. I used cinnamon in place of bay leaf. And I used an immersion blender to puree. Delicious!<br /> item not reviewed by moderator and published
This is an excellent recipe. Even my husband who is not a huge soup guy loves this one. I make this often in the fall. The only change I make is using a can of pumpkin instead of roasting my own for ease and speed. I gave it a 5 star for excellent flavor, it's surprisingly filling and it's fairly quick for a busy family like mine. item not reviewed by moderator and published
ho hum. Mine was desperate for some acid as it was just too sweet. juiced half a lemon and that helped. Also could benefit from some fried sage leaves to garnish. item not reviewed by moderator and published
This is a delicious soup to celebrate the harvest and autumn season. item not reviewed by moderator and published

This recipe is featured in:

Thanksgiving Entertaining