Pumpkin Soup Recipe

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 Updated 18/01/2016

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A favourite American soup, particularly during Thanksgiving - if you are adventurous you could try and serve the soup in half a pumpkin shell.


  • 4 tablespoons butter
  • 1 Spanish onion (chopped finely)
  • 20 fluid oz chicken stock or vegetable stock
  • small pumpkin peeled and cubed
  • 20 fluid oz hot milk
  • pinch of allspice
  • salt and pepper
  • chopped parsley
(see measure conversions for more information on quantites)


  1. Melt 2 tablespoons of the butter in a big saucepan and soften the onion in it.
  2. Add the stock and bring it to the boil.
  3. Add the pumpkin and simmer until tender.
  4. Allow to cool and put into a blender or food processor until smooth.
  5. Return to the saucepan and add the hot milk and all of the seasoning.
  6. Serve hot with the remaining butter stirred in at the last minute and garnished with the chopped parsley and croutons.

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: 4 portions

See also:
Pumpkin Pie Recipe
Pumpkin Sultana Cake Recipe
Treacle Toffee Recipe
Treacle Toffee Recipe (2)


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