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The Glitz at Irish Acres Gallery Pumpkin Soup


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Submitted by The Glitz at Irish Acres Gallery


  • 1 yellow onion, sliced
  • 3 bay leaves
  • 3 C milk
  • 5 C roasted pumpkin, or pumpkin puree
  • 2 Granny Smith apples, roughly chopped
  • 8 C chicken stock
  • ¾ tsp curry powder
  • ¾ tsp nutmeg
  • ½ tsp ground ginger
  • 1 Tbsp salt
  • ½ tsp white pepper
  • ½ Tbsp pumpkin pie spice
  • 3 C heavy cream


In a 4- to 6-quart pan, simmer onion and bay leaves in milk for 15 minutes. Skim top and strain the milk, discarding onion and bay leaves. Return milk to the pot and add pumpkin and apple; simmer on low another 15–20 minutes. Transfer to a blender and blend until smooth and no lumps remain.

Return mixture to pot; add chicken stock, curry, nutmeg, ginger, salt, white pepper and pumpkin pie spice and stir to incorporate. Add cream and simmer until heated through, but do not allow the soup to boil.

Serve and garnish to your liking. Roasted pumpkin seed and a dash of paprika are our favorites!

You can substitute roasted butternut squash for the pumpkin, or use a mixture of the two. 

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