Culinary Institute of America Recipe
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Pumpkin Soup with Ginger Cream

Look for plain pumpkin pieces in the frozen foods section of your market. Canned pumpkin will not work quite as well in this recipe, although it can be substituted if fresh or frozen pumpkin is unavailable. This soup could be garnished with a scattering of toasted pumpkin seeds, or for an elegant presentation, add a tablespoon of diced, cooked lobster meat to each portion as well.

This recipe is from The Culinary Institute of America's The New Book of Soups.

CIA's Pumpkin Soup with Ginger Cream recipe



Makes 8 servings

  • 2 tsp butter
  • 2 garlic cloves, minced
  • 1 1/4 cups chopped leek
  • 1/2 cup diced celery
  • 2 tsp minced fresh ginger
  • 5 cups vegetable or chicken broth or water
  • 3 cups diced pumpkin (fresh or frozen)
  • 1 cup sliced sweet potato
  • 1 small piece cinnamon stick
  • 1/4 tsp freshly ground nutmeg, or to taste
  • 1/2 cup dry white wine
  • 1/2 cup evaporated skim milk or whole milk
  • 2 tsp freshly squeezed lime juice
  • 1/2 tsp salt, or to taste
  • 1/2 cup whipped heavy cream, chilled


  1. Heat the butter in a soup pot over medium heat. Add the garlic, leek, celery, and half of the ginger. Cook, stirring occasionally, until the leek and celery are softened, 8 to 10 minutes.
  2. Add the broth, pumpkin, sweet potato, cinnamon stick, and nutmeg. Bring to a simmer and cook until the pumpkin is very tender, about 30 minutes.
  3. Remove and discard the cinnamon stick. Puree the soup until quite smooth. Strain through a fine sieve for an exceptionally smooth texture, if you wish.
  4. Return the soup to medium heat. Add the wine, milk, lime juice, and the salt to taste. Stir to combine well and reheat the soup to just below a simmer.
  5. Whip the chilled heavy cream to medium peaks and fold in the remaining ginger. Serve the soup in heated bowls, garnished with a dollop of ginger-flavored cream.

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