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Creamy Pumpkin Soup

Indulgently rich pureé of potatoes, onion, and cumin. Garnished with sour cream and parsley.

Prep- 30 min. Cook- 45 min. Yield: 52, one-cup servings
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Creamy Pumpkin Soup


1/2  crtn Potato Pearls® Extra Rich Mashed Potatoes
1/2  lb Butter or margerine
5  cup Onion, chopped
5 1/2  qt Water, hot (170°-190°F)
3/4  cup Vegetable base
1  gal Milk
2  tsp Cumin
1  tsp White pepper
1/2  tsp Nutmeg
3  qt Pumpkin puree
2  cup Sour cream
2  cup Parsley


  1. Melt butter in a large soup pot over medium heat, add onions and cook, stirring frequently, until soft, about 20 min. Stir in water and soup base, blend with an immersion blender until smooth.
  2. Whisk in potatoes and milk. Bring to a boil (190°-212°F), stirring frequently.
  3. Whisk in cumin, pepper, nutmeg and pumpkin purée. Blend with an immersion blender until smooth. Heat soup without boiling, stirring frequently, until heated through. Transfer to steamtable and garnish with sour cream and parsley and serve.

Nutritional Information Per Serving

Calories - 180 Protein - 5 g SatFat - 5 g
Fat - 8 g Carbs - 22 g Fiber - 4 g
Iron - 4 % Sodium - 540 mg
Vitamin A - 170 %
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