Pumpkin Soup Recipe - Allrecipes.com
Pumpkin Soup Recipe
  • READY IN 1 hr

Pumpkin Soup

Recipe by  

"Serve with crusty bread and a slop of extra cream for decoration. Try to find a really dark orange-colored pumpkin - it will look lots better. Enjoy"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    5 mins
  • COOK

    55 mins

    1 hr


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
  3. Bake in preheated oven 40 minutes, until soft but not blackened.
  4. In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
  5. Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.
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Reviews More Reviews

Most Helpful Positive Review
Dec 14, 2003

Yes, this makes a very rich, creamy soup. It was quite filling and, with croutons and some bread, was a very satisfying meal. I used Half and Half to lower the fat content and found it quite suitable. In fact, the pumpkin puree is so smooth and rich, I feel even a low fat 2% milk or even water would suffice. I have yet to experiment! I found it difficult to cut and cube the sweet pumpkin raw, so I seeded it and cut it in half, drizzled it with oil and baked it in the oven with the other vegetables with the skin on. After 40 minutes or so the skin just fell off and I could continue baking the pumpkin until nice and soft. I am also going to try adding a few cloves of garlic to the roasted vegetables to give it some added zing next time! One last word of caution...watch the nutmeg. It gives the soup a real nice flavor, but too much can be overpowering. I really recommend giving this soup a try...it is rich and flavor-some and quite easy to prepare.

Most Helpful Critical Review
Oct 08, 2007

good, but not worth the trouble. easier to just make all in the pot on the stove and tastes just as good. don't put roasted pumpkin seeds on top. hard to eat with the soup.

Dec 03, 2003

This soup was absolutely delicous! The only changes I made were to use 2% milk instead of cream and I used about 1 teaspoon of nutmeg which was just right. Everyone loved it and asked for seconds!

Mar 24, 2003

I made this recipe for 50 people - a great success! I added a couple of large garlic bulbs to the roasting vegetables and squeezed out the roasted cloves to add in when pureeing the soup. Only used 1 teaspoon nutmeg based on 4kg pumpkin. The roasted flavor was distinctive, and the soup was not sweet. The roasted garlic flavour came through strongly due to the quantity I used - but would do the same again! The best pumpkin soup I've ever made - and I've made plenty! My family loves soup - this will become a regular.

Dec 06, 2010

This soup is rapidly becoming a family favorite. The first time I made it I didn't have any nutmeg on hand, but I did have garam masala and it went even better with the soup. Also, 2% or skim milk work just fine if you're watching calories. Also, if you overcook the veggies a bit, the onions get caramelized and add a nice richness to the soup

Oct 13, 2002

I am pregnant and craving Pumpkin Soup and this recipe sure hit the spot! It was especially good with homemade bread.....YUM.

Sep 14, 2003

I normally don't like pumpkin soup, but I inherited a HUGE pumpkin from my parents veggie patch, so I thought I'd give it a try. This recipe is very easy, and the soup turned out great! I doubled it, thinking it'd fill a 9 litre pot, but it still only filled just over half - I will triple it next time, as it got eaten very quickly by my 5 flatmates! I added 4 cloves of garlic, and a little less nutmeg, I think next time I'll experiment by adding a sweet potato to the normal potatoes. This one's a keeper :)

Oct 28, 2002

This is my favourite pumpkin soup yet - it has a beautiful creamy texture, and a roast vegetable flavour. I especially love the nutmeg in this soup.


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  • Calories
  • 307 kcal
  • 15%
  • Carbohydrates
  • 27.5 g
  • 9%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 21.4 g
  • 33%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 613 mg
  • 25%

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

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