Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
45 min
Prep:
5 min
Cook:
40 min
Yield:
4 servings

Ingredients

Directions

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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Cauliflower Soup

Recipe courtesy of Ree Drummond

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

French Onion Soup

Recipe courtesy of Alton Brown

Cream of Wild Mushroom Soup

Recipe courtesy of Ina Garten

Pumpkin Soup

Recipe courtesy of Kerry Simon

Pumpkin Soup Served in Individual Roasted Pumpkins

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Squash Soup in Pumpkin Bowls

Recipe courtesy of Food Network Kitchen

Brothy Pumpkin Soup with Pancetta and Cabbage

Recipe courtesy of Tyler Florence

Creamy Pumpkin Soup with Toasted Hazelnut Frico

Recipe courtesy of Emily K Hobbs

Browse Reviews By Keyword

          Latest Stories