Harvest Pumpkin Soup Recipe - Allrecipes.com
Harvest Pumpkin Soup Recipe
  • READY IN hrs

Harvest Pumpkin Soup

Recipe by  

"A very easy and great tasting soup."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    2 hrs 30 mins


  1. 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.
  2. 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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Reviews More Reviews

Most Helpful Positive Review
Jan 18, 2007

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.

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.


52 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!

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.

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.

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.

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!

Jul 13, 2003

I added a just little poblano chili and ancho chili for spiciness for my Mexican husband. The sour creme didn't want to blend very well so I put the soup in the blender half way through the cooking process. Amoung the fourteen dinner guests I had today it was a five with all of them! Thanks!!


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  • 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.

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