Savory Pumpkin Soup Recipe -
Savory Pumpkin Soup Recipe
  • READY IN 50 mins

Savory Pumpkin Soup

Recipe by  

"This fragrant, creamy soup is a wonderful way to warm up during the holidays. Fresh herbs mildly complement the flavor of pumpkin. Mozzarella cheese is melted throughout, and toasted almonds add a pleasant crunch."

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Ingredients Edit and Save

Original recipe makes 10 cups Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    50 mins


  1. In a large saucepan, mix the pumpkin, vegetable broth, heavy cream, garlic powder and onion powder. Bring to a boil. Stir in the pasta. Cook 12 minutes, or until pasta is tender but firm. Reduce heat to simmer.
  2. Stir in pumpkin pie spice, parsley and cilantro. Slowly stir butter, plain yogurt and sour cream into the mixture, making sure they do not curdle. Stir in the cheese, allowing it to melt. Serve topped with nuts.
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Reviews More Reviews

Most Helpful Positive Review
Oct 24, 2003

Delicious and rich, this delightful fall flavor soup was a wonderful way to round out our holiday dinner!

Most Helpful Critical Review
Oct 12, 2004

Good recipe. Very subtle flavor of the pumpkin. The only complaint I have is that the soup is a bit too thick for my liking (esp. after the pasta is added). If I were to do this recipe again, I wouldn't add the pasta.

Dec 25, 2005

Way too bland! I was left with way too much nasty soup. I really upped the amount of spices because of other's reviews, but it still didn't help. I should have listened to the others.

Oct 24, 2003

This soup was fragrant and delicious! The cilantro was just the most perfect touch. Out of all the different soups i have made, this is the one that my husband and i have agreed is the best -- and we have tried many 5 star recipes from this site!

Oct 24, 2003

Soup was good, but was not as savory as I thought it would be. Seemed a bit bland rather than savory and creamy.

Jan 10, 2004

Very tasty. This soup is more like a bisque and it is much better the second day (leave it in the fridge overnight for the flavors to blend). Top it with some mozzerella cheese and it's great! I'm making this for a Thanksgiving appetizer and I'll serve it in tiny pumpkins.

Mar 14, 2008

I made this for Thanksgiving dinner a few years ago, and have though about making it again ever since. I got the impression it was an "old-fashioned" style soup, since only my friend's grandmother was very vocal about how good it was ("No one makes food like this anymore!"). My concern in making it now is the 2 cups of heavy cream... I suppose milk would work, but I was also wondering if a mixture of silken tofu and water might work as a healthier alternative.

Dec 31, 2004

I would rate this recipe with NO STARS if I could. It was extremely thick and very bland. I made it for Christmas dinner for my family, and most of them forced it down not wanting to hurt my feelings - until I let them know that I didn't like it as well.


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  • Calories
  • 369 kcal
  • 18%
  • Carbohydrates
  • 22.8 g
  • 7%
  • Cholesterol
  • 103 mg
  • 34%
  • Fat
  • 29.2 g
  • 45%
  • Fiber
  • 4.6 g
  • 19%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 477 mg
  • 19%

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

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