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1 of

Harvest Pumpkin Soup

By: Kathy

"A very easy and great tasting soup. Originally submitted to ThanksgivingRecipe.com."

Rate/Review | Read Reviews (24)

1,579 Saves

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

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

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

Nutritional Information

Amount Per Serving Calories: 245 | Total Fat: 19.8g | Cholesterol: 67mg Powered by ESHA Nutrient Database

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Reviewed on Oct. 13, 2008 by Sica

Tip: cut your pumpkin into quarters after you clean out the seeds & wrap it in plastic wrap. ...

Reviewed on Nov. 1, 2005 by Maureen

Great basic recipe. I used it for a dinner party of 60 and had many requests for the recipe. ...

Reviewed on Oct. 22, 2003 by RBREAR

excellent--as good as that served on Thanksgiving Day 2002 at Galveston's elegant Moody...

Reviewed on Nov. 29, 2007 by Polaroidbaby

This soup was incredibly difficult to make. After burning my fingers peeling off pumpkin...

Reviewed on Oct. 13, 2007 by liffa

So easy to make! Found two little sugar pumpkins at the Farmer's Market begging to come home...

Reviewed on Oct. 29, 2004 by LAIZYDAISY67

Yummy! Very easy to make. It was a bit salty for our family, so will decrease the salt next...

Reviewed on Nov. 9, 2010 by Cathy

Nice and rich, but very mildly flavored. I would saute a chopped onion at the beginning if I...

Reviewed on Nov. 20, 2009 by Home Grown

I had a large amount of pie pumpkins and wanted to try something new. This was great I gave it...

Reviewed on Oct. 15, 2006 by Lippman

It was average, and only because I did a lot of adding on my own. After I followed the recipe,...

Reviewed on Nov. 10, 2007 by jules

1) very simple/easy to make. 2) savory & satisfying for myself and the household consumers....

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