Pumpkin Soup

Inspired by Hubert Seifert’s recipe at Spagio, adapted by Tricia Wheeler

Serves 6


2 pumpkins, about 4 pounds (or one large can of pumpkin purée)
¼ cup unsalted butter, cut into pieces
¼ cup light brown sugar
1 tablespoon ground ginger
1 tablespoon cinnamon
¼ tablespoon ground nutmeg
¼ teaspoon cayenne pepper
Salt to taste
2½ cups heavy cream, ½ cup reserved
2 cups chicken stock

Photo by Catherine Murray

Photo by Catherine Murray



If using whole pumpkins, preheat oven to 375°. Cut each pumpkin in half, remove seeds. Place the halves, skin side down, in a shallow roasting pan; add ¼ cup water. Cover with foil and bake until tender, about one hour and 15 minutes. When pumpkin is cool, scrape out pulp.

Place pulp into a pot and toss with butter, sugar and spices. Add the chicken stock and heavy cream and bring to a simmer. Purée the soup in a food processor until smooth. (If using canned pumpkin, you do not need to purée in a food processor.) Use ½ cup reserved heavy cream to make whipped cream, add a pinch of salt and whip until soft peak stage in an electric mixer. Garnish warm soup with the whipped cream, run a toothpick through to make a design. Garnish with toasted pumpkin seeds, or a star anise.