Savory Pumpkin Creme soup

By Melissa Mimi Fayyazi
October 20, 2015
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Savory Pumpkin Creme soup

Author Notes: This savory soup is a perfect dish on the Thanksgiving table.Melissa Mimi Fayyazi

Serves: 6

  • 1 small pumpkin, roasted
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 teaspoons salt
  • 1 medium onion
  • 1 clove garlic (crushed)
  • 1 teaspoon canola oil
  1. Wash pumpkin and scrape pumpkin seeds out.
  2. Cut pumpkin in half and brush with olive oil.
  3. Place cut side down into a casserole dish.
  4. Pour 1/4 cup water into the dish and roast in the oven for 1 hour at 375 degrees.
  5. In a skillet, carmelize the onions and garlic in the canola oil.
  6. When the pumpkin is done, remove from the oven and scoop the cooked pumpkin into a blender.
  7. Add the onion mixture in the blender and puree.
  8. Pour pumpkin puree in a 6 quart saucepan and add the chicken broth, heavy cream, and salt.
  9. Place lid onto saucepan and cook on low for 20 minutes.
  10. Garnish with a splash of heavy cream and a pinch of chopped Italian parsley.

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