Pumpkin Soup Recipe

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  • 6 cups of chicken stock (bring to a boil and add)
  • 1 can of pumpkin purée (stir, reduce heat and add)
  • 1/4 cup of cream (add the rest of the ingredients and simmer on low heat, 5 – 10 minutes – serve)
  • 1/2 cup of grilled onions (optional)
  • Salt & Pepper to taste

Photo of a pot of water on the stove, just before boilingPhoto of a pot of Boiling Chicken Stock.

If I don’t have homemade chicken stock on hand, I boil a pot of water and add Better Than Bouillon brand chicken base. You have to keep it in the refrigerator. I love it because I can pronounce everything on the label, it’s organic and there’s even a low sodium variety. I think you can find it just about anywhere, but if you can’t you can get it through Amazon. They also have veggie, turkey, beef, vegan and more! I don’t work for them, honest! If you buy it from Amazon, I do receive advertising revenue, but I would tell you about it even if I didn’t. Better Than Bouillon has saved the day more than once at my house – and it is better than bouillon!

Photo of Pumpkin Soup in Turkey Baster by EncinoMom.comPhoto of hot pumpkin soup being added to cold cream by EncinoMom.comPhoto of cream mixture being added to pumpkin soup by EncinoMom








Here’s a little tip for adding the cream. I use heavy whipping cream. Place your cream in a small container with enough room to add some of the hot soup. Add the hot pumpkin broth to your cream and stir to warm. Now when you add the cream to your soup it won’t curdle! Of course the cream is optional, too. A little bit goes a long way! If you’ve used plain pumpkin purée, add your onions and any savory seasonings that appeal to you. If you’ve used pumpkin pie filling (hey, it happens) add a little sweet spice and omit the onions. It makes the lowest calorie, most satisfying pumpkin pie (soup) you’ve ever eaten! Enjoy!


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