Fall Pumpkin Soup

It is nice to serve this soup in small, hollowed-out sugar pumpkins. Do not try to make this with a large jack-oʼ-lantern pumpkin; it will be lousy.

Serves: 6Hands-on: 10 minutesTotal: 1 hourDifficulty: Easy

Serves: 6


  • 2 Tbsp. butter
  • 1 small red onion, peeled and roughly chopped
  • 1 celery stalk, roughly chopped
  • 1 Tbsp. chopped fresh gingerroot
  • 1⁄4 tsp. ground nutmeg
  • 2 cups diced sugar pumpkin or butternut squash, peeled
  • 5 cups chicken broth
  • 4 oz. cream cheese
  • 1 tsp. ground cinnamon
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 2 tsp. chopped fresh chives


  • Heat the butter on medium in a saucepan until it has stopped bubbling. Add the onion, celery, ginger, and nutmeg. Sauté for about 5 minutes.
  • Add the pumpkin and the stock, and bring to a boil. Reduce to a simmer and cook gently for 30 minutes, uncovered.
  • Remove from heat and stir in cream cheese. Working in batches, purée the soup in a blender until smooth. Return the soup to the pot and bring to a very low simmer over medium heat. Add cinnamon, salt, and pepper.
  • Serve in warmed bowls topped with chives.