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French Pumpkin Soup

French Pumpkin soup has a milk-and-butter base, giving it a more rich and creamy taste than many other pumpkin soup recipes. Put a Continental stamp on your pumpkin soup with this recipe.


See this recipe and more in 55 Awesome Pumpkin Recipes.


  • 1 quart milk
  • 2 tablespoons butter
  • 1/3 cup flour
  • 2 cups cooked, mashed pumpkin
  • salt, to taste
  • freshly ground pepper, to taste
  • 2 tablespoons minced parsley
  • 1/2 teaspoon ground nutmeg


1. Heat the milk. Knead together the butter and the flour. Drop this mixture in pea-sized pieces into the milk, beating well after each addition. when the milk is thickened and smooth, stir in the pumpkin, salt, pepper, parsley and nutmeg.

2. Cook, stirring constantly, until the soup has thickened and is very hot. Serve immediately.

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Pretty good recipe. I did use part heavy cream with part fat free milk (it's what I had in the fridge!), but I used less butter and flour. It thickened up pretty quick. I also added some pumpkin pie spice. If I hadn't have been out of brown sugar, I probably would have added a touch of that, too! All in all, it's very tasty and a good way to use a fresh pumpkin (I used 3 small pie pumpkins, two of them as bowls).


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