Pumpkin Soup from Chef Aaron Chamberlin

This soup is great for the fall season and can be made with a variety of seasonal squash and flavors. Served annually at Phoenix restaurants St Francis and Cafe at Phoenix Public Market, Chef Aaron Chamberlin uses seasonal ingredients to adapt it each year. He recommends it as a good dish for both a high end dinner party or even a great soup for kids to eat. Note that recipe serves a large quantity; adjustments will need to be made accordingly.

Yields: 16 quarts



  1. Sweat leeks and onions in the butter for about 10 minutes (low flame).
  2. Add the squash and vegetable stock and bring up to simmer and cook for 30 minutes.
  3. Add heavy cream and cook for an additional 15 minutes.
  4. Blend soup and pass it through a sieve to create a smooth soup.
  5. Finish it with seasonings and stir in.
  6. Garnish and serve with creme fraiche or sour cream and chopped pecans, pepita seeds, or pomegranate seeds on top.