Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


Pumpkin Soup with Apple and Ginger

Create a smogasbord of seasonal flavors with this recipe for Pumpkin Soup with Apple and Ginger. This is the best pumpkin soup recipe for chilly fall nights.


Serves 10-14.

See this year and more in 55 Awesome Pumpkin Recipes.


  • 12 of diced pumpkin (about 2x2 inches)
  • 3 medium sized apples (golden)
  • 4 home-made chicken stock
  • 3 tbs butter
  • 1 cup of heavy cream
  • salt
  • ginger
  • chives (the green part)


1. Boil the diced pumpkin until tender.(i.e., you can easily cut in half the pumpkin with a fork). Skin the apples, remove the core and slice into 4 pieces each. Boil them until tender. Set aside. In a blender mix the pumpkin. Add some chicken stock to make the blending easier.

2. Add the apples until smooth consistency. Add the remaining chicken stock, the cup of heavy cream and the 3 tbs. of butter. You may have to do this process in separate steps if the blender is not large enough. The important thing is that all components are thoroughly mix having a nice-looking pureed consistency. Strain . Salt to taste. (you are a pepper lover, add some but, remember that you will add ginger).

3. Take 1/2 cup of the soup and 1 to 2 inch piece of fresh peeled ginger and liquify. Strain this mixture (this one in a fine mesh) and add slowly until you reach your preferred taste for ginger. Upon serving, garnish, sprinkling thinly cut chives.

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Your Recently Viewed Recipes

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

Made Famous by the 50s Cakevideocam

This delicious hot milk sponge cake was made famous in the 1950s, but is still completely delicious now. Hot milk might not sound the… Continue reading: "Made Famous by the 50s Cakevideocam"

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Instagram Twitter Pinterest Twitter
Blog Email RSS

About Us Advertise Contact Us FAQ Do Not Sell My Personal Information Keyword Index Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.

I Love It