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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 Tuscan Herb 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

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