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Pumpkin Soup With Cilantro Cream

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“As the weather starts to cool, I am always ready for a good soup. This is a wonderful Fall (or holiday) soup recipe, with just a tad of heat and a very elegant presentation. Either bake your own seeds, or buy them pre-made in the peanut isle.”

Ingredients Nutrition


  1. Cilantro Cream:
  2. Whisk all ingredients together in a small mixing bowl. Spoon into a plastic squeeze bottle. Refrigerate, can be made 1 day ahead.
  3. Soup:
  4. Melt butter in large sauce pan over medium heat. Add onions, carrots and celery; saute 10 minutes; stirring occasionally.
  5. Stir in pumpkin, chicken broth, cumin and cayenne. Bring to a boil, reduce heat and simmer uncovered 15 minutes; stirring occasionally.
  6. Puree the mixture, using a hand blender until smooth.
  7. Add the half and half and cook over medium heat until heated through, about 5-10 minutes.
  8. Ladle soup into serving bowls, drizzle with cilantro cream and sprinkle with pepitas.

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