Slimmers Pumpkin Soup Recipe -
Slimmers Pumpkin Soup Recipe

Slimmers Pumpkin Soup

Recipe by  

"This soup is great for healthful eating. Be sure to use sugar pumpkins or other squash like acorn or butternut."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. In a large saucepan cook onion in butter. Add pumpkin, potatoes, water, ground ginger, ground nutmeg and season with salt and pepper. Cook for 20 minutes or until pumpkin and potatoes are tender
  2. Add milk, blend until smooth and serve.
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Reviews More Reviews

Most Helpful Positive Review
Oct 25, 2008

As mentioned, this was an excellent based soup and was not based on creme. That being said, once it was put through the blender, it was bland. This was very easily fixed with a LOT of spices. When I first saw a dash, I almost laughed. I ended up putting in about 3 tablespoons of nutmeg, 1 tablespoon of ginger, and 4 tablespoons of cinnamon. I also used a sweet potato as suggested. Finally, to give a little nuttier flavor. I added about 1/4 cup of hazelnut fat free cream. This definitely kicked it up. All told it was a lot of fun to work with a girlfriend and figure out what to add to the soup.

Most Helpful Critical Review
Oct 31, 2003

This soup was very plain. I ended up adding a bunch of stuff to make it taste better. I added more nutmeg and ginger. I also added garlic and maple syrup. If you garnish with freshly chopped rosemary, thyme and parsley it really tops it off!


19 Ratings

Dec 28, 2006

This was a good base recipe; it's one of the few that doesn't call for cream. The only changes I made were to use: 1)stock cubes (chicken and veggie stock with 3 cups of water - normally each cube takes 2 cups - kept that simmering on the stove while I prepped the other ingredients, so it reduced a little bit more); and 2) one large sweet potato cubed. I think the stock and sweet potato added a nice depth of flavour. Next time I make this I'll skip the skim milk and instead use a dollop of fat-free creme fraiche in each bowl. Also I'll roast the pumpkin first (think this might make for a nuttier flavor).

Nov 30, 2008

This is a good base recipe, however, for more flavor and if you are not watching calories, not that this soup has a lot to beging with; I added a large carrot, 1 clove of garlic and a med. size granny smith apple. I pureed, the potatoes, carrots, apple, onion and garlic in a food processor and sauteed in 4 tblsp. of butter until soft. I transfered everything to a large pot, including the pumpkin puree which my so generous girlfriend gave to me after doing all the work, and then I added 1/2 cup of brown sugar, 1/4 cup of maple syrup, 2 tsp of cinammon, 1/2 tsp. of ground ginger, 1 tsp. of ground nutmeg, 1 1/2 tsp. of salt and a handful of chopped fresh parsley. I also added 1/2 tsp. of dry thyme and 5 cups of chicken stock. I used Herbox Instant bouillon very tasty. Bring to a boil and simmer for about 30 minutes, cool and then use a hand blender to puree and remove any lumps. My finicky 10 year old loved it and enjoyed watching me prepare it and expirimenting with different ingredients to add flavor to this soup. I love fine dining and I believe that this soup could sneak its way into one of those fancy restaurants I like to frequent.

Oct 20, 2008

I was very happy with the way this soup came out. It was a bit bland, but I won't hold that against it, as it was easily fixed by being a bit more liberal with the spices and adding some honey. I loved the result and will definitely make a batch of this at Thanksgiving this year. I made this with just what I had on hand, so I wound up leaving out the potatoes and using slightly less milk.

Nov 07, 2006

I thought this was a great soup for those of us watching our weight, it's a great alternative to all the recipes with heavy creams. I didn't blend all of the cubes once they were soft, I left some chunks to add some texture to it.

Dec 03, 2005

Easy, fast, and delicious I used canned pumpkin, skim milk and added a dash of cinnamon.

Dec 02, 2009

Definitely not the most flavorful soup when done just as the recipe states, but really good-- with modification. After tweaking a bit, I finally came up with a good soup: I used the same amount of pumpkin as called for, but cubed 3 medium SWEET (not baking) potatoes, and used them in addition to the pumpkin. I used liberal amounts of cinnamon, nutmeg, and (most importantly) salt. I pureed part of it well, but left part chunky, and that gave it a good texture. Just remember to use the recipe as a guide, and flavor it however you like, and you'll have a delicious soup!


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  • Calories
  • 157 kcal
  • 8%
  • Carbohydrates
  • 22.7 g
  • 7%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 373 mg
  • 15%

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

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