• Menu Ideas

    Menu Ideas

Cream of Pumpkin Soup

Cream of Pumpkin Soup


  • 4 Tbsp butter or margarine
  • 2 cups Sweet Onions, chopped
  • 1 can Vanee Chicken Broth
  • 30 oz. Canned Pumpkin
  • 2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp each ground ginger and black pepper
  • 2 cups heavy cream


Add the butter and onions to a medium soup pan and cook for approx. 3-5 minutes, until the onions are soft. Add half of the chicken broth to the pot and bring to a boil, then reduce the heat and simmer for 10 minutes. Add to a food processor, blend for 1–2 minutes, then add contents back to the pot. Add the remaining ingredients except the heavy cream, and simmer for 10 minutes. Slowly add the cream, taking care not to boil the soup. Serve with toasted croutons .

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