FREE shipping $80+ USA domestic, one location

Pumpkin Cream Soup

When Fall arrives, it's officially EATING season, and this easy creamy delicious soup will keep you feeling warm.

 Pumpkin Cream Soup

Pumpkin Cream Soup


  • 1 ½ teaspoons salt
  • 4 cups pumpkin puree
  • 1 teaspoon chopped fresh parsley
  • 1 cup chopped onion
  • ½ teaspoon chopped fresh thyme
  • 1 clove garlic, minced
  • ½ cup heavy whipping cream
  • 5 whole black peppercorns
  • shelled pine nuts for garnish
  • 1 tablespoon Redstone Herbes de Provence Olive Oil or if you want a little spice use Redstone Harissa Olive Oil.


  1. In a stock pot, saute' onion, thyme, garlic, and peppercorns in olive oil until fragrant.  Add pumpkin. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
  2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
  3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.  Serves 6

Leave a comment

Please note, comments must be approved before they are published