Harvest Pumpkin Soup

Harvest Pumpkin Soup

43

"A very easy and great tasting soup."
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Ingredients

2 h 30 m servings 245 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 19.8 g
  • 31%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 899 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (205 degrees C). Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non-stick cooking spray. Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes. Remove pumpkins from oven and let cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins.
  2. Add chicken stock to the pumpkin and puree. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in cream, nutmeg, sage and salt. Mix well and remove from heat. Serve garnished with a dollop of sour cream

Reviews

43
  1. 52 Ratings

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Most helpful positive review

I've tried already for 2days 4 different recipies of Pumpkin soup. 2 recommended onion, carrot, celery, garlic, or the milk/evaporated milk and onion. Since i'm not so much a fan of onion in swe...

Most helpful critical review

I love soups made with winter squash/pumpkin, but what constitutes a "small sugar pumpkin?" It would be very helpful to have a measurement of the actual amount of the cooked pumpkin. Even the ...

I've tried already for 2days 4 different recipies of Pumpkin soup. 2 recommended onion, carrot, celery, garlic, or the milk/evaporated milk and onion. Since i'm not so much a fan of onion in swe...

I love soups made with winter squash/pumpkin, but what constitutes a "small sugar pumpkin?" It would be very helpful to have a measurement of the actual amount of the cooked pumpkin. Even the ...

I used canned pumpkins instead. It was much easier and still very tasty! This soup will accompany our Thanksgiving dinner this year. Thanks for the delicious and easy recipe!

Very good soup. I used canned pumpkin to save time AND I also thought it needed a little extra flavor so I added some orange juice. Turned out fantastic! My dad couldn't get enough.

This soup was excellent and easy to make for an unexperienced cook. The only thing I added was a little fresh ground pepper on top before serving. One thing that I think is helpful to know is th...

It's important to note that the recipe calls for SUGAR PUMPKIN, which is different from the generic, Jack O' Lantern pumpkins that supermarkets have for display. Ask the manager of the market or...

I enjoyed the process of making this soup. It was a lot of fun. However, it was a tad bland but I doubled the nutmeg and sage and instead of putting a spoonful of sour cream in each bowl, I used...

I added a just little poblano chili and ancho chili for spiciness for my Mexican husband. The sour creme didn't want to blend very well so I put the soup in the blender half way through the cook...

I always make pumpkin soup with garlic and onion, but tried it with sage and nutmeg, as well as cream, this time. I couldn't really taste the spices in my soup, but the cream was a great additi...