Pumpkin Soup

  • Total: 45 min
  • Prep: 5 min
  • Cook: 40 min
  • Yield: 4 servings
Save Recipe


2 tablespoons butter

1 cup chopped onion

1 teaspoon dried thyme

1 can stewed tomatoes

1 can pumpkin puree, unsweetened

4 cups low sodium canned chicken stock, warmed

Fresh grated nutmeg



1/2 cup heavy cream

2 scallions, thinly sliced


  1. In a heavy large saucepan, melt butter over medium heat. Add onions and cook until tender about 5 minutes. Stir in thyme, stewed tomatoes, and pumpkin puree and bring to a simmer. Stir in warmed stock and return to a simmer and cook for 20 minutes. Puree soup in 3 batches in a blender. Season with nutmeg, salt and pepper. Stir in cream and return to simmer. Serve with sliced scallions.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Pumpkin Soup

Pumpkin Pie

Pumpkin Soup

Cumin Pumpkin Soup

Pumpkin Soup Served in Individual Roasted Pumpkins

Squash Soup in Pumpkin Bowls

Whole Pumpkin Pie Soup

Pumpkin and Black Bean Soup