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Cream of Pumpkin Soup

September 6, 2010

I whipped this up in August when I was making Pumpkin Ravioli and froze it for a fall dinner. However, due to the pesky cold that Serafina gave us, we are enjoying it now. A quick soup, it is delicious and the cream works out to be minimal per serving. The soup is perfect with paninis or a salad

Cream of Pumpkin Soup

  • 1 can of pumpkin puree
  • 1  butternut squash cooked (or 1 package of frozen winter squash)
  • 1/3 cup of cream
  • 2-3 cups of skim milk (add more if the soup seems too thick)
  • 1 cup of veggie broth
  • 1 tb cinnamon
  • 2 tb minced ginger
  • 1 tb of ground black pepper
  • salt to taste (don’t be shy with salt in this dish, it really brings out the other flavors)
  • pumpkin seeds
  1. In a bowl, stir together all of the ingredients, except for the pumpkin seeds
  2. Simmer on the stovetop at medium heat for 20 minutes
  3. Serve with pumpkin seeds on top.
5 Comments leave one →
  1. Colleen permalink
    September 7, 2010 7:50 am

    fyi last season there was a shortage of canned pumpkin so if you plan to make again buy in bulk!

  2. September 7, 2010 8:35 am


  3. Colleen permalink
    September 9, 2010 10:06 am

    makin this tonight

  4. sufei'sworld permalink
    April 28, 2011 6:36 pm

    i do love a good pumpkin soup 🙂

    it’s interesting that you added two different kinds of squash to it ,
    i shall try that sometime !


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