Pumpkin Soup

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