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Autumn Pumpkin Soup Recipe

This wonderful creamy pumpkin soup, seasoned with onion, garlic, and peppers, is a nice start to a hearty fall dinner and also goes great with a lunchtime grilled cheese sandwich.

Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 6-8

Creamy Pumpkin Soup


  • 2 tablespoons butter
  • 1 cup onion, minced
  • 1 clove garlic minced
  • 6 cups of chicken stock
  • 2  15 ounce cans of pure pumpkin (NOT pie filling!)
  • 1 1/2 teaspoon salt
  • 2 teaspoons coarse ground pepper
  • 1/4 – 1/2 teaspoon cayenne pepper (depending on desired heat)
  • 1/3 cup heavy whipping cream
  • 1/4 cup sour cream


  1. Over medium-high heat, melt butter in saucepan and cook green onion for 3 minutes.  Add garlic and cook for an additional 2 minutes.  Stir in chicken stock and heat to just a boil.
  2. Stir in chicken stock, pumpkin, salt, and peppers.  Return to boil, and simmer uncovered for 30 minutes.
  3. Stir in heavy cream and sour cream.  Continue stirring for about a minute until fully incorporated.  Remove from heat and pour in soup bowls or your favorite pumpkin mugs to serve.

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