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Savory Pumpkin Crème Soup

Updated on February 24, 2016


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Cooking Difficulty: Medium

Prep time: 15 min
Cook time: 1 hour
Ready in: 1 hour 15 min
Yields: Serves 6 -12


  • 1 Medium Sugar Pumpkin, seeded and cut into 8ths
  • 3 Tbsp Olive Oil, or melted butter (NOT margarine)
  • 2c Half & Half
  • 1c Chicken or Vegetable Stock
  • 2 tsp Salt
  • 1 tsp Freshly Ground Pepper
  • 3 Tbsp Nutmeg or Pumpkin Pie Spice
  • 2 tsp Rosemary, fresh or dried, finely diced or ground
  • 4 Tbsp Dark Red Paprika, optional, for color

Baked pumpkin sections

Cooking Instructions

  1. Preheat oven to 400°F
  2. Coat pumpkin slices in olive oil(or butter, once reasonably cooled), and bake in oven for approximately 40 minutes, turning occasionally, until soft. (Cooking time may vary, depending on your oven)
  3. When slices are cool enough to handle; remove skin, then place cooked pumpkin flesh into blender or food processor(you may have to do half at a time, depending on the size of your appliance), and puree, adding half & half in increments, until at desired smooth texture. It's okay if there is left over half & half.
  4. Place puree into large sauce pot. Whisk in stock, any left over half&half, and seasonings. Cook on medium low heat -whisking frequently- until warmed to your preferred temperature. Do not boil! This is a thick soup, be careful not to scald the bottom.

Presentation Suggestions

If you're serving this soup for a gathering, serve in nice ramekins, with a sprig of rosemary or a few baked pumpkin seeds, and a small dollop of sour cream or plain yogurt. Alternately, you could serve in roasted mini pumpkins, for a seasonal presentation. Some examples are shown in the images below.


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