Pumpkin Soup


Preparation5 minutes
Cook time25 minutes
ServingsServes 4-6 six with a small appetite and 4 with a large appetite


  • 1 Large Onion, chopped
  • 1 Tbsp of Olive Oil
  • 2 Stalks of Celery, chopped
  • 1 Carrot, peeled and chopped
  • 2 tsp of Ground Sage
  • 1 tsp of Fresh Thyme
  • 2 cups of Pure Pumpkin Puree, store bought or homemade
  • 3 cups of Chicken Stock
  • ľ cup of Heavy Cream
  • Salt and Pepper, to taste


    1) Add the oil in a large soup pot thatís been preheated to medium heat, add the onions, carrots and celery and let them cook for 5 to 7 minutes or until translucent.

    2) Add the chicken stock, pumpkin puree, thyme and sage and let the mixture come to a boil, turn the heat to medium-low and let it simmer fr 15 minutes.

    3) Puree the soup ether in batches in a blender or using an immersion blender.

    4) Add the cream, season with salt and pepper and cook for just 2 more minutes, just long enough to warm up the cream.

    Serve with some croutons if you like.

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