Fall is my favorite time of year! I love my ginormous mums, the huge pumpkin I insisted on carting home from upstate New York, and the changing foliage. There is something about the crispness in the air that creates this desire in me to spend endless amounts of time in the kitchen cooking comfort foods.

A dear friend of mine recently messaged me about a Pumpkin Soup Recipe I shared with her years ago. She said she came across the recipe and couldn’t wait to make it… well, neither could I.


When the girls were little I always made pumpkin soup before they went trick or treating. It was tradition in our house then and still is.

This recipe was featured in a magazine I edited called Adirondack Echoes back when we lived at Plattsburgh Air Force in New York. Since then I have modified the recipe for a more intense flavor. Here’s to enjoying a flavorful fall soup!

Pumpkin Soup

2 tbsp. butter
1 medium onion, finely diced
20 oz. combination chicken broth and chicken stock, low sodium
20 oz. pumpkin, canned or fresh
4 tbsp. chopped green chilies, drained
1 ½ tsp. ground cumin
1 tsp. salt
dash of pepper
2 eggs, slightly beaten
1 cup half and half
8 oz. sharp white cheddar cheese, shredded

In a 3 qt. saucepan (I use my Le Creuset because the cast-iron pot retains the heat allowing me to cook on a lower heat setting, which is great for this soup) melt the butter; add in onion and sauté lightly. Add the broth and bring to a boil, turn heat down to low and cook covered for 5 minutes. Add in pumpkin (I have found that the Libby brand works the best), green chilies and spices and let cook for another 10 minutes. In the meantime beat eggs in a separate bowl and slowly add ¾ to 1 cup of soup into your eggs, whisking quickly. Gradually add the egg mixture into the pot, stirring constantly. Cook for 5 minutes. Add in half and half and the cheddar cheese. Melt completely, but do not let your soup come to a boil. Serve immediately.