Shop ALL Brands
- BAKER’S SECRET®
- CHICAGO CUTLERY®
- CORELLE®
- CORNINGWARE®
- EKCO®
- MAGNALITE®
- MISCELLANEOUS
- OLFA®
- PYREX®
- REVERE®
- SNAPWARE®
- VISIONS®
- Anchor Hocking®
- Ary®
- Cambridge®
- Charcoal Companion®
- Chicago™ Metallic
- CircleGlass®
- Cuisinart®
- Essentials™
- Foodsaver®
- FreshCatch™
- Grande Epicure
- Granite Ware®
- ingredients®
- InterDesign®
- J.A. Henckels International®
- Kaiser®
- KitchenAid®
- Libbey®
- Lipper®
- Lock & Lock®
- Lodge®
- MyPlace™
- Nordic Ware®
- OXO®
- PAO!™
- Paula Deen
- Presto®
- Rival®
- StarPlast™
- T-Fal®
Sales Hotline
Print
E-Mail
Add to Recipe Box
Like RecipesCreamy Pumpkin Soup
Makes 4-6 ServingsA big bowl of this soup with some crusty bread and a salad makes a satisfying meal or a great start to dinner!
Ingredients
1/4 cup butter
1/2 cup onion
1/4 cup shallots, chopped
3 cups chicken stock, canned or homemade
1 large potato, peeled and chopped
2 cups cooked pumpkin, canned or homemade
1 tsp paprika
1/4 tsp crushed red pepper flakes
1 cup whipping cream
1 tbsp chopped chives
salt and pepper, to taste
Directions
- Melt butter in a Dutch oven or large stockpot. Add onion and shallots and sauté for 5 minutes or until soft. Add stock, potato, pumpkin, paprika, red pepper flakes, salt and pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally. Cool slightly then purée in a food processor or blender.
- Return to pot and stir in most of the cream. Simmer for 5 minutes. Pour into bowls and garnish with a swirl of cream and chives.
