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Cream of Pumpkin Soup


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  • 1 lb (500 g) pumpkin flesh
  • 1 Tbs (15 ml) butter
  • 1 tomato, chopped
  • 1/2 small onion, chopped
  • 1 carrot, diced
  • 1 cup (250 ml) cooked ham, diced
  • 1 Tbs (15 ml) flour
  • 3 cups pumpkin stock
  • 1 bay (laurel) leaf
  • 1 sprig fresh thyme
  • Salt and freshly ground pepper to taste
  • 1 cup milk or cream


Servings 4


Step 1

Cook the pumpkin in enough boiling water to cover for 15 to 20 minutes, until tender. Drain and reserve the cooking liquid. Mash the pumpkin and set aside. In a large pot, melt the butter over moderate heat and saute the tomato, onion, carrot, and ham for 5 minutes, stirring occasionally. Add the flour and stir to combine well. Add the reserved pumpkin stock, bay leaf, and thyme. Bring to a boil, reduce the heat, and simmer covered for 45 minutes. Add the mashed pumpkin, salt, pepper, and milk and bring to a boil. Remove the bay leaf and thyme sprig. Serves 4 to 6.

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