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Pumpkin Soup

SUBMITTED BY: Craig PHOTO BY: JadeRose

"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"
RECIPE RATING:
The reviewer gave this recipe 27 stars. This recipe average a 4.2 star rating.
Read Reviews (24)
PREP TIME  5 Min
COOK TIME  55 Min
READY IN  1 Hr

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 2/3 pounds sugar pumpkin -- peeled, seeded and cubed
  • 2 carrots, coarsely chopped
  • 2 onions, cut into wedges
  • 2 1/2 tablespoons vegetable oil
  • 1 large potato, sliced
  • 1 quart water
  • 3 cubes chicken bouillon, crumbled
  • 1 cup heavy cream
  • 1 1/4 tablespoons ground nutmeg
  • 1 teaspoon ground black pepper
  • salt to taste

DIRECTIONS

  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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2002 by MRS TEMPEST
I am pregnant and craving Pumpkin Soup and this recipe sure hit the spot! It was especially... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 14, 2003 by CG ROBERTSON
Yes, this makes a very rich, creamy soup. It was quite filling and, with croutons and some... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2003 by ANDI LOU
This soup was absolutely delicous! The only changes I made were to use 2% milk instead of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 28, 2002 by ASHERWELL
This is my favourite pumpkin soup yet - it has a beautiful creamy texture, and a roast... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 14, 2003 by MANDAINOZ
I normally don't like pumpkin soup, but I inherited a HUGE pumpkin from my parents veggie... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 2, 2007 by CHELS
If you puree too much, the entire thing turns mushy. So, I set some pumpkin aside and pureed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 8, 2007 by utahduh
This is very good, I substituted evaporated milk and one apple for one of the potatoes and it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2008 by Rebecca M
This recipe was absolutely delicious, especially with the taste of the nutmeg and roasted... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 5, 2006 by Meg Natural
My favorite soup recipe so far this season! It's definitely easier to just roast the pumpkin... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 16, 2003 by PWRBLU
Overall I liked the soup. However, there was just too much nutmeg. My family didn't like it... MORE

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