Chef Maurice’s Divine Cream of Pumpkin Soup

November 22, 2013

We asked our Executive Chef Maurice to share a festive and tasty recipe  for Thanksgiving. However, this  is a dish that we think you will enjoy all year round.
Serve this pumpkin soup at a holiday gathering or warm up with the delicious flavors on a cold or rainy day.

Chef Maurice’s Cream of Pumpkin Soup 

(serves 4-6)
Cream of Pumpkin Soup from Jamaica InnIngredients

  • 16 oz peeled pumpkin cut into cubes
  • 6 cups chicken stock
  • Dice ½ a leek
  • Dice 1 oz Escallion
  • Dice 2 oz celery (or approx. 1 stalk of celery)
  • Dice 1 oz garlic (about 3 cloves)
  • Finely chop 1 large onion
  • 1 sprig thyme (to be used in “bouquet garni”)
  • 3 cloves (to be used in “bouquet garni”)
  • 2 bay leaves
  • Salt and pepper to taste
  • ½ cup heavy cream
  • 2 tablespoons butter or extra virgin olive oil
  • Chives and sour cream for garnish


  1. Place a medium-large sized pot over medium heat, add butter and saute vegetables (including the pumpkin) until tender
  2. Add chicken stock and bouquet garni (sack of thyme bay leaves and cloves)
  3. Boil until pumpkin is soft
  4. Remove from heat and puree in a blender
  5. Remove from blender and add cream
  6. Adjust taste with salt and pepper
  7. Serve hot with a dash of chives and sour cream for garnish

Enjoy! Any questions on this divine recipe? Chef Maurice is willing to answer your questions at
Did you try it out for yourself? Let us know how you like it by leaving a comment below!


  1. Francis Fuller

    Awesome recipe, it has been quite a hit at our last family gathering.

  2. Reply

    Chef Maurice is an amazing Chef! We cannot hardly wait to see him and all the staff again in February!

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