Pumpkin Soup Recipe is Cold Soup or a Hot Cream Soup Recipe
This pumpkin soup recipe is an example of the versatility of the pumpkin. It is a very easy recipe and quick to make.

PUMPKIN SOUP
- 3 Tablespoons honey
- ½ Teaspoon salt
- 1/2 Teaspoon ground nutmeg
- ½ Teaspoon ground cinnamon
- ¼ Teaspoon ground allspice
- 3 Cups canned pumpkin
- 2 Cups cream
Blend all ingredients thoroughly in a heavy saucepan. Heat soup on medium heat until hot but do not boil. Ladle into bowls, sprinkle with a little nutmeg and serve immediately.
A pumpkin soup can be served either hot or cold and can take on the flavors of many different ingredients.
PUMPKIN VICHYSSOISE SOUP
- 1 Medium finely chopped onion
- 1 Large thinly sliced leek
- 1 Large sliced potato
- 1 Cup ham chopped in small cubes
- 2 ½ Cup chicken broth
- ¼ Cup butter
- 1 Teaspoon salt
- ¼ Teaspoon pepper
- ½ Teaspoon sugar
- 2 ½ Cups heavy cream
- 2 Cups canned pumpkin puree
Sauté onion and leek in butter until yellow; add potato, ham and broth and bring to a boil.
Reduce heat, cover and simmer until potato is tender about 15 to 20 minutes.
Remove from heat and add salt, pepper and sugar; process through blender and return to pot.
Add cream and canned pumpkin; return to heat stirring to blend. (Heat until hot but do not boil- this will enhance flavor)
Remove from heat and chill until cold. Serve cold. (Some like it hot)
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