Recipe by KATHERINE1971
"This scrumptious and hearty soup is perfect for those short on time or reluctant to tackle cumbersome fresh pumpkin and garlic prep. It makes a wonderfully satisfying and surprising meal for fall and winter dinner guests. I serve this delectable soup with crusty bread and grilled vegetables; it would also complement a roast."
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1 (10.75 ounce) can
condensed cream of potato soup
1 1/4 cups
1 (15 ounce) can
salt, or to taste
ground black pepper, or to taste
garlic powder, or to taste
paprika, for garnish
This is truely wonderful! I did add a few extras for my own taste. I used chicken broth in place of water, white pepper, 1 tsp. onion powder, 1 tsp. pumpkin pie spice, 2 tablespoons brown sugar, 1/2 tsp. cumin, 1/2 tsp. sage, nutmeg and cinnamon to taste. I served this soup at a tea and it had everyone asking for more plus the recipe!:)
This recipe is easy, and ok if you like pumpkin. I probably won't make it again though.
Surprisingly good! I was a bit apprehensive at first, but it turned well ^^ I did have to subsitute the condensed cream of potato with condensed cream of chicken. I also didn't have any cream, so I added milk instead.
It's a very thick and hearty soup. Delicious! (think winter soup ^^)
I made this for a dinner party, and everyone wanted seconds! It's creamy and tasty, especially with extra garlic and potato chunks-- make sure you follow the recipe and use heavy cream, by the way.. thanks =0) So easy to make!
This is so good on a cold fall evening. I decreased the fat content by not adding the butter and using fat free half and half for the cream. Of course I used "Skim" milk too.
I also added 1 tsp of cinnamon and 2 Tbsp of dark brown sugar.
This recipe is definitely a keeper.
WOW, this recipe is great. I was looking for a way to use up some canned pumpkin and thought soup would be an unusual choice. Saw this recipe and thought that it was quick and easy - so I decided to use it. Mind you, I have only had pumpkin soup once and it was from some gourmet recipe that required fresh pumpkin and a long list of ingredients. This simple recipe was much better than that one. I made it exactly as called for and found that it was a wee bit bland, although I could definitely taste the pumkin and only used enough water to get it to the right consistancy. So as several reviewers suggested, I spiced it up. I added onion 1 tsp onion powder, 1 Tbs. sugar, 1 Tbs. curry powder - and 2 tsp of a Morrocan spice blend (cumin, paprika, cinnamon, corriander, ginger) I had left over from another recipe. YUM! This was total perfection! Now we like things savory, so that you may want to adjust the amounts, but this is delicious and definitely a keeper. My cream of potato soup (Campbells) had chunks of potatoes, so I purred it with a stick blender before serving. Thanks, Katherine, for the wonderfully easy recipe. There is a bit left over - and it is MINE.
This recipe was very easy and was tasty. I needed something to take it to work for the food day on the 31st. But I did not have time to make anything ahead of time. So I grabbed the spices from home and bought the rest of the stuff from the store that morning and headed to my office with my crock pot. I put all the ingredients in the crock pot in front of my co-workers and put it in high till it started to bubble and turned it to low. They all liked it. Especially it was so easy. Thanks.
I like to find easy recipes to involve my little ones in the cooking process. Very easy, and quick clean-up.
Smooth texture, but I added about a cup of more water over teh cooking process, as I did not want it too thick.
Creamy and delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Bachelor's Creamy Pumpkin Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 265
** Calories from Fat: 187
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