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Pumpkin Soup

" This velvety soup can serve as the foil for many wonderful toppings, and works as an amuse bouche, appetizer course, or even a hearty lunch."


4 small or 2 large butternut squash (or equivalent in frozen… about 2.5-3 lbs after peeling, de-seeding and cubing)
2 large cans pumpkin (29.5 oz organic…not pumpkin pie filling!)
3 boxes chicken stock
1 pt. heavy cream
2 med. (or one large) yellow onions
1 stick butter
Fresh ground nutmeg


Cube peeled squash/pumpkin. Sauté onions in butter till soft, add fresh and canned squash or pumpkin. Chicken stock to cover by about 2 inches. Cook over medium heat till very soft, about 35-45 minutes. Blend with immersion blender or in stand blender till very smooth, for extra velvety soup strain thru Chinois or fine strainer. Add cream and season to taste with salt and pepper and fresh nutmeg.

Freezes beautifully pre-cream, I often make a double batch and freeze half without the cream in it. Is also delish without the cream if you want to be healthier


1/2 c heavy cream, whipped
8-10 amaretto cookies, crumbled
Blend together and scoop on top of soup.

Have also topped with:
fried quail egg on pumpernickel toast
Crushed gingersnaps
Crème fraiche mixed with crystallized ginger
Candied orange zest
Toasted gingerbread croutons
Caramel corn
Whipped cream blended with cranberry sauce
Crouton with melted asiago cheese
Fried sage leaves

Nutritional Information Per Serving

no nutrition information available