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Decadent Pumpkin Soup

Contributed by: Marcia Passos Duffy

Okay, this is not low fat or low carb or low sugar or anything related to a "good" diet. BUT, it tastes wonderfully rich! And we all deserve that during the fall and winter months.


  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 6 cups chicken broth
  • 3 cups pumpkin puree
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 cup brown sugar
  • 1 cup heavy cream
  • 1/4 cup dry red wine
  • Salt and pepper to taste
  • Nutmeg & sprig of parsley for garnish


Heat the butter in a heavy saucepan and sauté the onion until it is soft. Stir in the chicken broth, pumpkin, sugar and spices. Continue stirring and bring to a boil. Lower the heat and simmer for 20 minutes, stirring occasionally. Add the cream and adjust seasonings to taste. Add red wine and carefully bring the soup to a boil. Serve immediately (or can be served cold). Sprinkle with nutmeg and add a sprig of parsley if desired to garnish.

About the author:

Marcia Passos Duffy is the publisher of The Heart of New England free online magazine Visit us today and subscribe to our free weekly ezine for recipes, great giveaways, gardening tips & more!

Serving Size: Makes 6 - 8 Servings

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