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Pumpkin Cream Soup

Serves 8

Chef Abimael Vargas at The Shore Club in Elkhart Lake adds tantalizing hints of warm spice to elevate this silky soup.


  • Vegetable Oil 1 Tbs
  • Butter 1 Tbs
  • Fresh Pumpkin 2 lbs, peeled, deseeded and cubed
  • Onions 2 medium, chopped
  • Garlic minced, 2 Tbs
  • Carrots chopped 4 medium, chopped
  • Coconut Milk ½ cup
  • Vegetable or Chicken Stock 8 cups
  • Chinese Five Spice 1 Tbs
  • Cinnamon 1 Tbs
  • Fresh Thyme 1 sprig
  • Cream 1 cup
  • Salt & Freshly Ground Black Pepper to taste
  • Toasted Pumpkin Seeds for garnish

Cook It

  1. Heat the butter and oil in a heavy bottomed pan. Add the garlic and onion and sauté until the garlic and onion are aromatic and soft.
  2. Add the carrots and pumpkin and sauté for 10 minutes, until the pumpkin starts to brown.
  3. Reduce the heat and stir in the stock and coconut milk. Add the thyme and spices, and season with salt and pepper.
  4. Cover and cook until the vegetables are very tender. Take the pot off the stove and remove the thyme.
  5. With a hand blender, blend the soup until smooth.
  6. Return to the stove and cook for 5 minutes. Taste for seasoning and add salt and pepper as needed.
  7. Just before serving stir in the cream. Garnish with the pumpkin seeds.