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READY IN 2½ hrs

Harvest Pumpkin Soup

Read Reviews (42)

"A very easy and great tasting soup." — Kathy

Ingredients Edit and Save

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Types of Salt

All about Cream

Sugar and Sweeteners

Original recipe makes 4 servings Change Servings

2 small sugar pumpkin
3 cups chicken stock
3/4 cup heavy whipping cream
1/4 teaspoon ground nutmeg

1/2 teaspoon ground sage
1 1/2 teaspoons salt
4 tablespoons sour cream

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Directions

Preheat oven to 400 degrees F (205 degrees C). Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non-stick cooking spray. Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes. Remove pumpkins from oven and let cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins.
Add chicken stock to the pumpkin and puree. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in cream, nutmeg, sage and salt. Mix well and remove from heat. Serve garnished with a dollop of sour cream

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PREP 10 mins
COOK 1 hr
READY IN 2 hrs 30 mins

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I've tried already for 2days 4 different recipies of Pumpkin soup. 2 recommended onion, carrot, celery, garlic, or the milk/evaporated milk and onion. Since i'm not so much a fan of onion in sweet soup, others didn't appeal to me, but this one -my last try- simply amazed me. If you want to have sweet pumpkin taste itself, but sweet and creamy, you will love this one. I'm so glad that I finally found one.

—noellee

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Most Helpful Critical Review

Oct 18, 2007

I love soups made with winter squash/pumpkin, but what constitutes a "small sugar pumpkin?" It would be very helpful to have a measurement of the actual amount of the cooked pumpkin. Even the weight of the pumpkin would be helpful.

—prima_donna

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49 Ratings

Dec 02, 2003

I used canned pumpkins instead. It was much easier and still very tasty! This soup will accompany our Thanksgiving dinner this year. Thanks for the delicious and easy recipe!

—BTORGES

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Nov 30, 2004

Very good soup. I used canned pumpkin to save time AND I also thought it needed a little extra flavor so I added some orange juice. Turned out fantastic! My dad couldn't get enough.

—Jennifer : )

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Nov 14, 2003

This soup was excellent and easy to make for an unexperienced cook. The only thing I added was a little fresh ground pepper on top before serving. One thing that I think is helpful to know is that one blender full of pumpkin mixed with the 3 cups of chicken stock was the right amount for great tasting creamy soup.

—KARENMECHTEL

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Nov 03, 2007

It's important to note that the recipe calls for SUGAR PUMPKIN, which is different from the generic, Jack O' Lantern pumpkins that supermarkets have for display. Ask the manager of the market or go to a local one to find Sugar/Sugar Pie Pumpkin.

—Ryne

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Oct 09, 2006

I enjoyed the process of making this soup. It was a lot of fun. However, it was a tad bland but I doubled the nutmeg and sage and instead of putting a spoonful of sour cream in each bowl, I used 3/4 of a 8oz sour cream tub and just mixed it right in to all of th soup. That kicked it up just right!

—Katherine

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Oct 23, 2005

I always make pumpkin soup with garlic and onion, but tried it with sage and nutmeg, as well as cream, this time. I couldn't really taste the spices in my soup, but the cream was a great addition. I also mixed in a dash of cayenne pepper and sprinkled fresh chopped parsley and fresh ground pepper on top. A big hit. No one thought it was bland, but you can always add more salt if need be. I served it in a cooked hollowed pumpkin shell and the presentation was great. I have heard (never tried) that curry is good in pumpkin soup also.

—Wonder Wanda

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Nutrition

Calories
245 kcal
12%

Carbohydrates
16.8 g
5%

Cholesterol
67 mg
22%

Fat
19.8 g
31%

Fiber
1.2 g
5%

Protein
3.7 g
7%

Sodium
899 mg
36%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Harvest Pumpkin Soup

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 245
** Calories from Fat: 178

% Daily Value *
** Total Fat 19.8g 31 %
** Saturated Fat 12.3g 62 %
** Cholesterol 67mg 22 %
** Sodium 899mg 36 %
** Potassium 828mg 23 %
** Total Carbohydrates 16.8g 5 %
** Dietary Fiber 1.2g 5 %
** Protein 3.7g 7 %
** Sugars 3.2g
** Vitamin A 350 %
** Vitamin C 35 %
** Calcium 12 %
** Iron 19 %
** Thiamin 13 %
** Niacin 17 %
** Vitamin B6 10 %
** Magnesium 12 %
** Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.