Pumpkin Soup With Toasted Pepitas
15 min
1 hr 15 min



2 tablespoons Land O Lakes® Butter

1 large (2 cups) white onion, chopped

2 medium (1 cup) carrots, peeled, chopped

1 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon garlic salt

1/4 teaspoon ground red pepper (cayenne)

1 (29-ounce) can cooked pumpkin

6 cups vegetable stock

1 tablespoon dry sherry  

1 tablespoon agave nectar  


Crème fraîche or sour cream

Toasted pepitas (pumpkin seeds)


 *Substitute apple juice. **Substitute maple syrup.

How to make

  1. STEP 1

    Melt butter in 5-quart saucepan until sizzling. Add onion, carrots, chili powder, salt, cumin, garlic salt and ground red pepper; cook over medium heat, stirring occasionally, 10-12 minutes or until onions and carrots are tender.

  2. STEP 2

    Add pumpkin and stock; mix well. Reduce heat to medium low. Cook 45-60 minutes, stirring occasionally or until carrots are softened. Stir in sherry and agave.

  3. STEP 3

    Transfer pumpkin mixture carefully to bowl. Place one-third into 5-cup blender container. Cover; process until smooth. Return mixture to saucepan. Repeat with remaining pumpkin mixture. Cook over low heat until heated through.

  4. STEP 4

    Top each serving with dollop of crème fraîche and toasted pepitas.

Tip #1

You can use an immersion blender to puree soup.


4.5Fat (mg)
10Cholesterol (mg)
1250Sodium (mg)
23Carbohydrates (g)
7Dietary Fiber
3Protein (g)


Explore reviews from
our online community

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.

More Recipes To Make

Featured In

Recipe Image  


Pumpkin Soup Recipes

Pumpkin doesn’t have to be sweet! In fact, creamy pumpkin goes well with a little heat. These soups show off pumpkin’s savory side.

See Recipes