Last time I had pumpkin soup I prepared this recipe for my family last November, in Texas it is not cold enough for soup until this time of the year.

Simply Irresistible Pumpkin Soup

Pumpkin Soup Recipe

I remember all the hype of the first batch of the season; my kids love anything pumpkin and sweet! Something about a warm dinner in my home always brings out the best of conversation.

We have a table big enough for our family of 8 and many personalities to keep dinner conversation going well after everyone is full. This soup is an exciting excuse to bring the family together in this month of thanks!

Enjoy this warm, sweet and creamy soup with your loved ones this holiday season!

What You Need:

  • 2 medium pumpkins
  • 1-quart chicken broth
  • 1/3 cup Maple Syrup
  • 1-teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • ½ teaspoon ginger
  • 1 cup half and half

What to Do:

1. Preheat oven to 300 degrees. Place pumpkins on a cookie sheet whole, you can choose to scoop the seeds and pulp before or after you bake your pumpkins, either way will work with this recipe.

2. Bake for 35 to 45 minutes, or until soft then allow cooling slightly, then slice in half and carefully scoop out seeds and pulp if you have not already. Scoop tasty flesh into a bowl. Set aside.

3. In a pan, warm chicken broth, pumpkin flesh, spices and maple syrup. Mashing out the big chunks, bring to a boil, and then reduce to a simmer.

4. Transfer the mixture to a blender or food processor (or use an immersion blender) and puree until velvety smooth. Add cream then blend again.

5. Pour your delicious orange soup back into a pan and reheat as needed. Serve in a dish you like, as fancy as a hollowed out pumpkin of a plastic bowl! Anything to get the soup to your tummy! Top with roasted pumpkin seeds and pulp or extra cream. 8 servings in this creamy goodness.

Originally published November 26, 2015.