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Pumpkin Soup


  • 3 tablespoons butter (no substitutions)
  • 3 cups finely chopped onions
  • 3 cups cooked pumpkin
  • 1 cup whole milk or half-and-half
  • Three-fourths teaspoon red pepper flakes
  • One-fourth teaspoon curry powder
  • One-eighth teaspoon ginger
  • Two and one-half cups chicken broth


  • Melt the butter in a heavy saucepan over medium heat. Add the onions. Cook, stirring, until translucent. Add the pumpkin and stir in the milk or half-and-half until blended. Add the red pepper flakes, curry powder and ginger. Remove from heat. Blend or process the mixture in a food processor until smooth. Return the mixture to the pan and add the chicken broth. Heat thoroughly, but do not boil. Serve with a dollop of Mexican cream. Add a tiny sprig of green garnish beside the cream.