Good Morning America Recipes

Emeril's Pumpkin Soup

Emeril Lagasse's Fall Recipe

GMA Recipes Lunch
Difficulty: Easy
Cook Time: min

This recipe for Pumpkin Soup is spicy, savory, and just right for an Autumn evening.


  • 4 pounds fresh pumpkin flesh, peeled, seeded, chopped
  • 2 teaspoons salt
  • 2 tablespoons unsalted butter
  • 2 cups yellow onions, chopped
  • 3 bay leaves
  • 1/2 teaspoon freshly ground white pepper
  • 2 teaspoons sugar
  • 8 cups of chicken broth
  • 2 tablespoons smooth peanut butter
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg (freshly grated)
  • 1/8 teaspoon ground allspice
  • Cooking Directions

    Put the chopped pumpkin in a large saucepan, cover with water, and add 1 teaspoon of the salt. Bring to a boil and cook until fork-tender, about 15 minutes.

    Drain, let cool, and mash. You should have about 4 cups.

    In a large, heavy pot or Dutch oven, melt the butter over medium-high heat. Add the onions, bay leaves, the remaining 1 teaspoon salt, the white pepper and sugar.

    Cook, stirring, until the onions are soft and lightly golden, about 10 minutes.

    Add the chicken broth, pumpkin puree, and peanut butter. Stir to mix. Bring to a boil.

    Reduce heat to medium and cook, uncovered, until it coats a spoon, about 1 hour and 15 minutes.

    Stir in the cinnamon, nutmeg, and allspice. Remove and discard the bay leaves and serve hot soup in soup bowls.

    Recipe copyright ©1999 Emeril Lagasse.

    Recipe Summary

    Main Ingredients: pumpkin, bay leaves, peanut butter

    Course: Appetizer/Starter, Lunch, Side Dish, Soup

    More Info: Vegetarian, Vegan

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