creamy pumpkin soup

Bowls of Velvety Smooth Pumpkin Soup

5 from 1 reviews

This is the perfect fall soup and it can be made up to five days ahead making it the perfect weeknight meal or as a first course for a dinner party! 


  • 2 ounces butter
  • one small onion, chopped
  • 1/4 cup all-purpose flour
  • 3 cloves garlic, chopped
  • 1/2 bunch green onions, chopped using white and most of the green 
  • 3 shallots, chopped
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cayenne
  • 1 tablespoon tomato paste
  • 1 pound acorn, banana, butternut, or any hard yellow squash or sugar pumpkins, chopped and roasted with olive oil, salt, and pepper for 30 minutes in a 375º oven.
  • 4 cups chicken broth (hot)
  • 1/2 bunch cilantro


  1. Sauté in butter: Onions, green onions, shallots, and all the spices except the cilantro. Stir until onions become translucent and then add the garlic.
  2. Add the flour and stir making sure it does not scorch.
  3. Add the hot chicken broth and roasted squash.
  4. Add cilantro and tomato paste.
  5. Cook on stove on low heat for about 2o minutes.
  6. Let cool slightly, but while still warm, puree in a blender, food processor, or using an immersion blender, blend until consistency is velvety smooth.
  7. Pour back into the pot and reheat before serving.
  8. Ladle into bowls, add a swirl of heavy cream, and a little savory granola.


This soup should be served with bread, you’re going to want to dip and get every last bite!

Roasting the squash is optional, but I think it adds extra depth to the flavors with a little caramelization in the roasting. If you’re in a hurry, just add it to the pot after adding the chicken broth and make sure it’s fork tender before blending it.

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