• Preparation Time 25 minutes
  • Baking Time 30 minutes
  • Makes about 6 servings
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 2 lb fresh pumpkin or 1 (14 oz/398 mL) can pumpkin purée
  • 1 medium onion, chopped
  • 2 carrots, peeled and sliced
  • 3/4 cup celery, chopped
  • 2 cloves garlic, chopped 
  • 1 tbsp fresh ginger, minced
  • 2 tbsp Vegetable or Canola Oil
  • 2 1/2 cups chicken broth
  • 1/4 cup butter
  • 1/4 cup Robin Hood® Original All Purpose Flour
  • 1 1/2 cups milk
  • Salt and pepper to taste

Serving Size: about 6 servings


Serving Size: about 6 servings

  • Peel and seed fresh pumpkin. Cut into chunks.
  • Sauté onion, carrots, celery and garlic in oil in large saucepan for 5 minutes. Stir in ginger, pumpkin and broth. Bring to a boil over medium heat, stirring often. Reduce heat, cover and simmer for 25 minutes or until vegetables are tender, stirring occasionally. Purée mixture in batches in food processor or blender until smooth. Set aside.
  • Melt butter in same saucepan. Add flour, stirring until blended. Gradually add milk, stirring until smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil and is thickened. Add pumpkin mixture to milk mixture. Reheat to serve.


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