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Pumpkin Soup

  • Yield: 10 to 12 servings


  • 4 pounds fresh pumpkin flesh, peeled, seeded, and chopped
  • 2 teaspoons salt
  • 2 tablespoons unsalted butter
  • 2 cups chopped yellow onions
  • 3 bay leaves
  • 1/2 teaspoon freshly ground white pepper
  • 2 teaspoons sugar
  • 8 cups chicken broth
  • 4 cups water
  • 2 tablespoons smooth peanut butter
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground allspice


  • Put the chopped pumpkin in a large saucepan, cover with water, and add 1 teaspoon of the salt. Bring to a boil and cook until fork-tender, about 15 minutes. Drain, let cool, and mash. You should have about 4 cups.
  • In a large, heavy pot or Dutch oven, melt the butter over medium-high heat. Add the onions, bay leaves, the remaining 1 teaspoon salt, the white pepper, and sugar. Cook, stirring, until the onions are soft and lightly golden, about 10 minutes. Add the chicken broth, water, pumpkin puree, and peanut butter. Stir to mix. Bring to a boil, then reduce the heat to medium and cook, uncovered, until it coats a spoon, about 1 hour and 15 minutes.
  • Stir in the cinnamon, nutmeg, and allspice. Remove and discard the bay leaves and serve hot in soup bowls.