Pumpkin Soup Recipe - Allrecipes.com
Pumpkin Soup Recipe
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Pumpkin Soup
This creamy pumpkin soup is a fall favorite. See more
  • READY IN 1 hr

Pumpkin Soup

Recipe by  

"This delicious, cream-like soup is served at our family's Thanksgiving dinner every year."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    1 hr

Directions

  1. Cut pumpkin into 1/2-inch cubes.
  2. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
  3. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
  4. Return to pan and bring to a boil again. Reduce heat to low and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
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Footnotes

  • Cook's Note:
  • You may use 3 to 4 cups of frozen pumpkin in place of the fresh pumpkin, if you prefer.
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Reviews More Reviews

Most Helpful Positive Review
Dec 03, 2006

This soup is not only easy to make, but incredibly good! I didn't have whipping cream - just used what I had on hand - skim milk. Flavor was still great and felt better because it was less fattening.

 
Most Helpful Critical Review
Dec 07, 2009

I must say, I am quite surprised by all the stellar reviews. Some have said that they are not fans of pumpkin, and they loved this, so, perhaps that's the issue. I love pumpkin! For once, I followed the recipe exactly, and I found the soup to be quite watery and bland. It tasted more like chicken stock with cream. I attempted to thicken it with a potato, cornstarch in water, and, finally, canned pumpkin. It tasted fine, but, not great, and I couldn't get over the thinness. If I were to play with this recipe, I would definitely do two things differently: I would cut the stock in half and add more if I thought it necessary, and I would roast the pumpkin (as opposed to boiling it in the stock) for a more robust pumpkin flavor.

 
Nov 16, 2009

Based on other reviews and personal preferences I modified this recipe as follows: 6 cups reduced salt chicken stock 1 1/2 teaspoons salt 4 cups pumpkin puree 1 teaspoon chopped fresh parsley 1 cup chopped onion 1 chopped red pepper 1/4 teaspoon dried thyme 2 clove garlic, minced 1/2 cup heavy whipping cream ½ tsp fresh ground pepper Dash nutmeg I pureed the peppers and onion with a bit of stock prior to cooking. I added the parsley and nutmeg prior to simmering for the last 30 minutes. This soup was so delicious that even the biggest skeptics helped themselves to more. I have made it twice and served it to all ages 2yrs to 85 yrs and everyone LOVED it! So yummy even for people who do not like the taste of pumpkin.

 
Jun 18, 2008

This was great! A bit of nutmeg really sets the flavors off, but do it at the end and just add small amounts at a time or else it will overpower the soup. I would also recommend adding an extra clove garlic as it really brings out a bit more flavor. Serve this with a good quality french bread stick (should be very hard on the outside and light and fluffy on the inside).

 
Dec 27, 2005

We tried this soup and even the sceptics loved it! My husband had to make a second batch just to get some! It's very savory, very creamy. Try using 1/2 chicken stock and 1/2 veg stock. Nice variation.

 
Nov 17, 2008

Decided to make this recipe, but didn't feel like going to the grocery store. Luckily, I had two cans of pumpkin. I just minced my onions super fine since I wouldn't be blending the soup. Also, I had to sub half & half for cream. Turned out delicious. I had some zucchini bread leftover from the day prior that I sliced and toasted. Made a great topper for the pumpkin soup.

 
Nov 08, 2008

Delicious! This will be the appetizer for Thanksgiving. I added a dash of red pepper and some nutmeg, boy did that kick it up a notch! Also cut the pumpkin in half and baked it at 375 for 10 mins first just to make cutting and peeling it a little easier. Definately 5 star.

 
Nov 11, 2010

Excellent, with a wonderful and complex depth of flavor - in other words, there's a lot more going on here than just pumpkin. Maybe it was because I cooked the onions low and slow for a looooong time, until they were good and caramelized. Maybe it was using a good, rich chicken stock. I took the easy way out (and why not?) and used canned pumpkin, saving both time and effort for the same, delicious result. This was very thick, so I found I needed to use considerably more chicken stock to get the desired consistency. I used half-and-half rather than heavy cream and it worked just fine. I garnished this with a little plop of sour cream and a sprinkle of fresh parsley and cooked and crumbled bacon. Deeply flavorful, satisfying and very gourmet!

 

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Nutrition

  • Calories
  • 86 kcal
  • 4%
  • Carbohydrates
  • 6.9 g
  • 2%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 1163 mg
  • 47%

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

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