James K. Jones: Pumpkin Soup

James K. Jones: Pumpkin Soup


2- 15 ounce cans 100% Pumpkin (Not Pumpkin Pie Mix)

2 cups (one medium size) cooked, smashed sweet potato

2 cups (3 small size) cooked, smashed red potatoes

2 cups Heavy Cream, divided in half

3 cups water

1 teaspoon Cinnamon

1 teaspoon Ground Ginger

1 teaspoon Pure Vanilla Extract

1/2 cup Brown Sugar

1/2 cup White Sugar

Sea salt (To Taste)

Freshly Ground White Pepper (To Taste)

James K. Jones: Pumpkin Soup
James K. Jones: Pumpkin Soup


In a medium saucepan add Pumpkin, Sweet Potatoes, Potatoes, half of the Heavy Cream, and Water. Simmer over medium heat, stirring often until potatoes start to come apart and the soup starts to thicken up, usually about 10 minutes.

Stir in Cinnamon, Ginger, Vanilla, Sugar, & Brown Sugar, and continue cooking for about 5 to 7 minutes. Add Sea salt & White Pepper & second half of Heavy cream. Simmer for 10 minutes. Eat & Enjoy! Or put in a Mason Jar for a neat gift! If it’s too thick add a little more water, milk, or heavy cream and simmer. Garnish with candied dried cranberries.

Can be made ahead and stored in the refrigerator for up to a week.

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