Recipe courtesy of A Painter’s Kitchen:  Recipes from the Kitchen of Georgia O’Keeffe by Margaret Wood

Yield: 4-6 Cooking Time: 30 minutes Difficulty: Easy Full Episode: A Taste of New Mexico (Season 6)


  1. Mash the pumpkin, then put it in the blender with the chicken broth, cream or half and half.  (Try to use fresh, baked pumpkin with a naturally sweet taste.)
  2. Blend this at a high setting until smooth, then pour into a heavy, medium-sized saucepan.
  3. Slowly heat but do not simmer.  Season with herb salt and nutmeg.  Add more nutmeg as a garnish if desired.


Measuring Cups
Measuring Spoons
Full Episode: A Taste of New Mexico (Season 6)


  • 1 cup Fresh pumpkin, baked (or Acorn or Turban squash)
  • 3 cups Chicken broth
  • 1 cup Half and half or cream
  • ½ teaspoon Nutmeg, freshly ground
  • ¼ teaspoon Herb salt