Creamy Pumpkin Soup recipe by Stacy Lyn Harris

Pumpkin Soup

Servings 4


  • 3 tablespoons butter
  • 2 large onions minced
  • 4 1/2 cups pumpkin peeled, seeded and cubed
  • 2 quarts chicken stock
  • 2 cups potatoes cubed
  • 1/2 teaspoon paprika
  • 1/3 cup whipping cream optional
  • 1 1/2 tablespoons snipped fresh chives plus whole chives for garnish
  • salt and freshly ground black pepper


  1. Melt the butter in a large stockpot. Add the onions and cook until translucent.

  2. Add the pumpkin, stock, potatoes, and paprika and bring to a boil. Lower the heat to simmer, cover the stockpot for about 35 minutes, or until all the vegetables are soft.

  3. Blend ingredients with an emulsion blender or transfer to a food processor and puree. Return to stockpot. Add whipping cream. Season with salt and pepper.

  4. Stir in the chopped chives just before serving. Garnish each serving with a few whole chives.