• 3 Pound Pumpkin; Peeled, De-Seeded And Cubed
  • 3 Tablespoons Butter
  • 1 Sweet Onion, Diced
  • 2-4 Garlic Cloves, Minced
  • 64 Ounces Vegetable Broth
  • Dried Thyme To Taste
  • Salt And Pepper To Taste
  • 1 Cup Cream
  • 3 Ounces Swiss Or Gruyere Cheese, Shredded


  1. Place your pumpkin cubes in a large pot of salted water and bring to a boil.  Lower heat and simmer 20-30 minutes until tender.  Drain and set aside.  Meanwhile, melt the butter in a large soup pot over medium-high heat.  Add the onion and garlic and sauté 3-5 minutes until soft.  Stir in the pumpkin, broth, thyme, salt and pepper and bring to a boil.  Cover, reduce the heat and simmer for 20-30 minutes.  Let cool enough to handle and puree using your blender or food processor.  Return to the pot, stir in the cream and cheese and heat through.
  2. Makes Six 3 Weight Watchers Points Plus Servings