Delicious Pumpkin Soup

Pumpkin Soup Recipe

By: Arlene Bronstein

This is a terrific fall treat that is great well into winter! It makes your kitchen smell so yummy! Serve this as a first course, sprinkled with roasted pumpkin seeds, (you can find them in the produce department or with the nuts in the baking aisle), or put the soup in small cups and serve as an appetizer.  


  • 4 tbsp. unsalted butter
  • 2 Medium onions, chopped (approx. 2 cups)
  • 2 tsp. minced garlic (do not use the ready made - not enough flavor)
  • 1/8 tsp. crushed red pepper (optional)
  • 2 tsp. curry powder
  • 1/2 tsp. ground coriander
  • 3 (15 ounce) cans 100% pumpkin (not pumpkin pie filling)
  • 3 (14 1/2 ounce) cans chicken broth (5 cups)
  • 2 cups milk  ( you can use 2%, but nothing less)
  • 1/4 cup brown sugar  (more or less to taste)
  • 1 small bag roasted pumpkin seeds (optional)

Melt butter in a large soup pot over medium heat.  Add onions and garlic.  Cook, stirring  often until softened. Add dry spices and stir about 1 minute to blend.

Add canned pumpkin and chicken broth. Blend well and bring to a boil. Immediately lower heat and let simmer for 15 minutes. Add milk and stir until heated through. Add brown sugar a little at a time until desired sweetness. Adjust spices to personal taste.

Heat for 15 minutes. You can continue to cook it to make the soup thicker. It will reduce with more time.  

Pour into bowl and top with roasted nuts.

The soup can be prepared the day before and reheated on low just before serving.

Makes 8 servings.

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Arlene Bronstein


In 1989, Arlene Bronstein wrote her first cookbook BEAUTIFUL BUFFETS, featuring many of the celebrated American Fashion designers. Her next cookbook, CARLOS: Contemporary French Cuisine was written for Carlos Restaurant, one of Zagut’s top Chicago restaurants, featured in Food and Wine Magazine and many other fine culinary publications. Arlene’s book, My Word Is My Bond, is a history of the Chicago Board of Trade told through 21 interviews of traders ages 40 -90. From that book, she took on the role of Executive Producer for the PBS documentary, “My Word is My Bond”, using clips from her book interviews to tell the story.  In 2013, Arlene wrote her first children’s book, How Did Nonnie Get to Heaven? The Chicago Tribune said, Nonnie conveys through exquisite imagery and the pure expression of children, that death and loss are natural parts of life.”  In the fall of 2014, BEAUTIFUL BUFFETS, II was published with 40 new recipes.