Recipe by Kathy
"A very easy and great tasting soup. Originally submitted to ThanksgivingRecipe.com."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
heavy whipping cream
1 1/2 teaspoons
Tip: cut your pumpkin into quarters after you clean out the seeds & wrap it in plastic wrap. Then microwave & let it cool before you peel the shell off. It will come right off & you won't burn your fingers.
This soup was incredibly difficult to make. After burning my fingers peeling off pumpkin skins and spending long amounts of time pureeing and preparing it, I was very disappointed in how it turned out. My fiance, however, put brown sugar on it and said it was amazing. He also ate hamburger helper once that I made with vanilla soy milk on accident, so take that into consideration.
Great basic recipe. I used it for a dinner party of 60 and had many requests for the recipe. I used canned pumpkin and 1/2 & 1/2 instead of cream and added the pumpkin pie spice another reviewer had suggested. It is definately a keeper.
excellent--as good as that served on Thanksgiving Day 2002 at Galveston's elegant Moody Gardens Hotel fete in the ballroom
However, I prefer the soup sans sour cream.
Nice and rich, but very mildly flavored. I would saute a chopped onion at the beginning if I were to make it again. I would also add some paprika or even a bit of heat
So easy to make! Found two little sugar pumpkins at the Farmer's Market begging to come home with me. I'm sure canned pumpkin would work, too, but it was really fun roasting my own. I didn't have sage, so I substituted poultry seasoning. Use the best chicken stock you can buy, it always makes a big difference. I also adjusted the seasonings by putting in more than called for. I'm going to make this next time I have company for dinner in the fall, and served it out of a pumpkin shell. Deceptively good for such little work!
Yummy! Very easy to make. It was a bit salty for our family, so will decrease the salt next time. Used canned pumpkin, and added a dash of pumpkin pie spice. We loved it, even the little kids!
Polaroidbaby,That was Sooo Funny !! Hats off to you.
* Percent Daily Values are based on a 2,000 calorie diet.
Harvest Pumpkin Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 245
** Calories from Fat: 178
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This creamy pumpkin soup is a fall favorite.
Showcase the delicious flavors of squash in this creamy, low-fat soup.
Follow these simple shortcuts for delicious butternut squash soup.