Pumpkin Soup
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Recipe Checklist:
  • 2 tablespoons of Whole Butter
  • 1 teaspoon of Ground Cinnamon
  • 1 Yellow Onion, Rough Chopped
  • 2 carrots, Peeled and Rough Chopped
  • 1 Granny Smith Apple, Peeled, Prepped and Rough Chopped
  • 2 cups of Fresh Pumpkin Flesh, Roasted and Rough Chopped
  • 1 tablespoon of Fresh Sage
  • 3 cups of Brown or White Chicken Stock
  • ½ cup of Heavy Cream
  • Salt and White Pepper to taste
Tools & Equipment
  • Cutting Board
  • Chefs Knife
  • Meat Slicer
  • Measuring Cup
  • Measuring Spoons
  • Kitchen Spoon
  • Medium Sauce Pan
Estimated Time
60 Minutes
Serves 4
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This Pumpkin Soup is a fun idea to serve in the shell of a Pumpkin when hosting a fall dinner party.



Start by choosing the Pumpkin of your choice. Slice off the top using a Meat Slicer or Chef's Knife. Then using a Kitchen Spoon, scrape the inside of the Pumpkin and remove the Pumpkin Seeds and flesh until enough is carved out to pour a good amount of Pumpkin Soup in. Once enough Pumpkin flesh has been removed, give it a quick rinse under cold Water to remove any excess debris, pat dry with a Paper Towel or Kitchen Towel and set aside.


 In a medium Sauce Pan over Medium Heat, melt the Whole Butter and Sweat the Rough Chopped  Yellow Onion, Carrot, Granny Smith Apple, and Roasted Pumpkin until everything is tender. Once tender, Puree the mixture in a Food Processor or Blender.

Return the puree to the Sauce Pan, add the Chicken Stock, Cinnamon and fresh Minced Sage and stir and Simmer for 15 minutes. Then add the Heavy Cream and Simmer for 5 more minutes, lowering the heat if necessary so it does not Boil. Finish the Pumpkin Soup with Salt and ground White Pepper. Serve Warm. Garnish with a Dollop of Sour Cream.