Creamy Pumpkin Soup

By Jeff Wirtz September 23, 2014
This seasonal soup can be served as a starter or a meal with some crusty bread and a garden salad.

1/2 cup butter
1 medium onion, chopped
1/2 cup flour
2 qts vegetable stock, chicken stock or water
1 pt light cream
3 cans pumpkin (15 oz cans)
1/2 cup light brown sugar
Pinch cayenne pepper
Salt & black pepper to taste


1. Melt butter in a large stock pot over medium heat, add onion.
2. Cook for 3 minutes or until onion is translucent.
3. Add flour and mix well to form a roux.
4. Add vegetable stock and whisk to incorporate.
5. Add pumpkin, cream, brown sugar, and cayenne pepper.
6. Increase heat to high and bring to a boil.
7. Reduce heat to a simmer and cook for 10 minutes.
8. Season with salt and pepper to taste. Serve hot.