Creamy Pumpkin Soup

Pumpkin Soup Never Tasted So Good

The chef prepares pumpkin soup, macaroni and brussel sprouts.
Difficulty: Moderate
Cook Time: min

This creamy pumpkin soup is bound to be delicious for your holiday meal.


  • 2 tablespoons canola or other mild-flavored vegetable oil
  • 1 medium onion, coarsely chopped
  • 4 cups homemade or low-sodium store-bought chicken or vegetable stock, plus more if needed
  • 4 cups roasted pumpkin cubes (from about 2 pounds of raw pumpkin)
  • 3 (about 3 1/2 pounds) sweet potatoes or jewel yams, peeled and cut into 1-inch cubes
  • 1(15-ounce) jar whole peeled chestnuts, optional
  • 1 1/2 teaspoons salt
  • 3/4 teaspoons freshly ground white pepper
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • Coarse salt and freshly ground pepper
  • 1 1/2 cups half and half or milk, or more as needed
  • Roasted Pumpkin seeds, for garnish, optional
  • Cooking Directions

    Heat the oil in a large saucepan over medium heat. Add onions and cook, stirring, until translucent, about 5 minutes. Stir in the stock, pumpkin, sweet potatoes, chestnuts (if using), salt, pepper and spices; simmer over medium heat until vegetables are tender, about 45 minutes. Let cool slightly, then add the half and half.

    In batches, process mixture in a food processor or blender until very smooth (if soup is too thick, gradually add more half and half as needed). Adjust seasoning if necessary. Just before serving, garnish with pumpkin seeds, if desired.

    Yield: 6 to 8 servings

    Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Living Omnimedia, Inc.

    Recipe Summary

    Main Ingredients: pumpkins, sweet potatoes

    Course: Soup, Appetizer/Starter, Party Platter

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