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Playing How To Make Pumpkin Soup and Muffaletta Grilled Cheese | Rachael Ray

Rachael shares an easy creamy pumpkin soup recipe that's spiced just right for fall. 

For soup and a sandwich, Rach likes to serve this with her Muffaletta Grilled Cheese.


  • One 2-pound cheese pumpkin or any orange-flesh pumpkin
  • Non-aerosol cooking spray
  • Salt and pepper
  • ¼ teaspoon grated nutmeg
  • ⅛ teaspoon ground allspice
  • ½ teaspoon smoked sweet paprika
  • 6 cups stock or bone broth
  • 1 inch ginger, sliced
  • 2 bay leaves
  • 3 cloves garlic, crushed
  • 1 small onion, halved
  • ¾ cup crème fraiche, sour cream or heavy cream (optional)


Serves: 4


Preheat oven to 425˚F. 

Halve pumpkin with a serrated knife and scoop out fibrous material, rinse and toast seeds if you like texture and taste of them. Spray the pumpkin and season liberally: salt, pepper, nutmeg, allspice, and paprika. Roast cut-side down 35 to 40 minutes to tender, let stand to cool, scoop all flesh into food processor and purée.

Heat stock and 2 cups water to boil with ginger, bay, garlic, and onion, reduce by ⅓ at low bubble, then remove from heat, strain, return to pot and whisk in purée and, if using, the cream.