Pumpkin Soup


  • 2 tbsp Butter
  • 1 Cup Cream
  • 1 Apple
  • 2 Carrots
  • 1 Onion
  • 2 Cups Pumpkin, fresh
  • 1 tbsp Sage, leaves
  • 3 Cups Chicken stock
  • salt and freshly grounded pepper


In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes. Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.

Divide soup among 4 soup bowls and serve immediately.

Source: Recipe courtesy of Food Network