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Cream of Pumpkin Soup

Course Soups
Cuisine International
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Felix


  • 3 cups pumpkin grated
  • 2 cups water
  • 1 cup chicken stock
  • ½ cup milk
  • 1 carrot chopped
  • 2 big leaf thyme
  • 2 sprig fine leaf thyme
  • 3 cloves garlic
  • 2 pimento peppers
  • ½ onion chopped
  • 2 tsp. green seasoning
  • 6 leaves chadon beni
  • 1 dash white pepper
  • 1 dash parsley
  • 1 dash paprika
  • 2 tbsp. oil
  • Salt to taste
  • Chopped chive for garnish


  • Grate the pumpkin.
  • Note: You can also dice the pumpkin, but grated pumpkin will cook a bit faster.
  • Saute the onion and garlic in the oil over low heat. Add the pumpkin, carrots, big leaf thyme, fine leaf thyme, white pepper, parsley, paprika, water and pimento.
  • Increase the heat to medium. Add the green seasoning. Mix the ingredients. Allow to cook for about 5 minutes.
  • Add the chicken broth. Continue cooking until the carrots is tender enough. Add the chadon beni and allow it to simmer for another 2 minutes on a low heat.
  • Remove from the fire and leave to cool.
  • Place in a blender.
  • Note: You can use a hand mixer as well. The hand mixer allows you to enjoy this pumpkin soup hot..
  • Add the milk and blend until smooth. Serve garnished with finely chopped chive.