Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Pumpkin Soup

  • Yield: 10 to 12 cups


  • 4 tablespoons butter
  • One-fourth cup chopped fresh chives or green onions
  • 2 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 4 cups pureed pumpkin (fresh or canned)
  • Salt and white pepper to taste
  • One-fourth teaspoon ground nutmeg
  • 2 cups half-and-half


  • In a large saucepan, heat the butter over medium heat and add the chives. Cook, stirring, for two minutes. Sprinkle in the flour and blend well. Stirring constantly with a wire whisk, cook for about five minutes. Slowly add the chicken broth and blend well. Simmer for 10 minutes. Add the pumpkin, season with salt and pepper, add the nutmeg and slowly add the half-and-half, whisking to blend. Cook for 6 to 8 minutes, or until the mixture thickens slightly. Remove from heat. Serve hot or chill to serve cold.