Harvest Pumpkin Soup Recipe - Allrecipes.com
Harvest Pumpkin Soup Recipe

Harvest Pumpkin Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  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
Oct 13, 2008

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.

 
Most Helpful Critical Review
Nov 29, 2007

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.

 

30 Ratings

Nov 01, 2005

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.

 
Oct 22, 2003

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.

 
Nov 09, 2010

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

 
Oct 13, 2007

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!

 
Oct 29, 2004

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!

 
Oct 29, 2011

Polaroidbaby,That was Sooo Funny !! Hats off to you.

 

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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.

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