Festive Spiced Pumpkin Soup

Pumpkin-Soup_thumb Warm hearts and bellies with this creamy and comforting winter side. Nutmeg, fresh pepper and pimento add a some seasonal seasoning.

This recipe is brought to you by our culinary arts program, Cooking for Life, which prepares homeless youth for a career in hospitality.






Pumpkin purée, canned 19 fl. oz.
Potato, small Yukon Gold, peeled, cubed 1 each
Red pimento, canned, purée 6 oz.
Vegetable oil 1 tbsp.
Ginger, freshly minced 1 tsp.
Onion, white cooking, minced 1/2 each
Celery, minced 1 tsp.
Garlic, chopped 1 clv.
Vegetable or chicken stock, low sodium 32 fl. oz.
Evaporated milk, low fat 14 fl. oz.
Salt to taste
Pepper, ground to taste
Nutmeg, ground to taste


8 to 10 portions


  1. In a heavy, deep saucepot, heat oil over low heat.
  2. Add the onions to the oil and cook until just golden. Add the garlic and chilli, and continue to cook.
  3. Add the potato and celery to the onions. Continue to cook over low heat until the potatoes are soft.
  4. Add the stock to the onion mixture. Add the pumpkin puree. Bring to a boil. Reduce to a simmer and cook for approximately 20 minutes.
  5. Puree, or mash with a potato masher for a coarser texture. Add the evaporated milk and bring back to the gently simmer for 5 minutes. Do not boil.
  6. Adjust seasoning with salt, pepper and nutmeg. Serve in warm soup bowls.
  7. Garnish with red pimento puree by adding a dollop to each bowl.


Stainless steel bowls, measuring spoons, measuring cups, large saucepot, kitchen knife, wooden spoon, potato masher

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