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Autumn Harvest Pumpkin Soup Recipe


Celebrate the fall season with this hearty soup!


  • 1 Tbsp. Olive Basin Extra Virgin Olive Oil
  • 1/4 c. onions, finely diced
  • 1/4 c. celery, finely diced
  • 1/4 c. carrots, finely diced
  • 3 c. chicken stock, your favorite homemade or store bought
  • 2 pint jars Kitchen Kettle Pumpkin Butter
  • 1 1/2 - 2 c. heavy cream
  • Salt and Pepper to taste
  • Nutmeg to taste


Heat olive oil in pan. Add vegetables and sauté until lightly colored. Add chicken stock and pumpkin butter and simmer 5 to 10 minutes. Slowly add cream and seasonings to taste.

Optional garnishes:
Toasted pumpkin seeds

Serving suggestion:
Carve out the center of a baby pumpkin and use as an individual serving dish.

pumpkin soup recipe, kitchen kettle pumpkin butter

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