“This is a recipe I came up with about a decade ago as a way to use up the leftover cans of pumpkin sitting in my cupboard. The first time I served it was at a Thanksgiving dinner I was having and it was a huge hit! It is now a staple at Thanksgiving and throughout the Fall and Winter season. I also now use fresh pumpkins or winter squash from my own garden which I roast in the oven first.”
12 cups

Ingredients Nutrition


  1. Saute onions, celery and carrot in a pan with butter or margarine on low heat until very tender and slightly caramelized.
  2. Remove from heat and add minced garlic and spices (cinnamon and curry).
  3. Add vegetable and spice mixture to food processor and puree until same consistency as pumpkin, you may want to add some of the pumpkin to help with the blending process.
  4. Combine pumpkin and vegetable puree in a large stock or soup pot, add the chicken stock, stir with wire whisk to combine and heat on low to medium heat until bubbling. (10-20 minutes).
  5. Salt and Pepper to taste, garnish with sour cream and/or cashews.
  6. (Hint, for smooth, velvety texture you can strain through a sieve before serving).
  7. Use vegetable stock and margarine to keep vegetarian.

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