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Quick Pumpkin Soup Recipe


Serve this fall soup in a hollowed out baby pumpkin for a spectacular presentation.


  • 1 tablespoon olive oil
  • 1/4 cup fine diced onions
  • 1/4 cup fine diced celery
  • 1/4 cup fine diced carrots
  • 1/4 cup cream sherry (optional)
  • 3 cups Chicken Stock (low sodium canned okay)
  • 4 cups Kitchen Kettle Village Pumpkin Butter
  • 1-1/2 to 2 cups heavy cream
  • Salt & Pepper
  • Nutmeg
  • Toasted Pepitas (pumpkin seeds)


Heat olive oil. Sauté celery, onions and carrots with a pinch of salt and pepper, until the onions are translucent. Add sherry and simmer 1 minute. Add chicken stock and simmer. Add pumpkin butter, then add heavy cream until desired creaminess. Adjust salt, pepper and nutmeg to desired taste. Serve warm, garnished with pepitas.

Optional garnishes: shrimp or crab
Optional bowl: baby pumpkin

pumpkin soup recipe, kitchen kettle pumpkin butter

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