Party Hit Creamy Pumpkin Soup

Party Hit Creamy Pumpkin Soup

6

"This incredible creamy soup was the surprise favorite at our 2000 Halloween party. Better yet, it's really easy to make - and beautiful, served in its own attractively carved pumpkin-bowl, with a seasonal ribbon tied through the 'hat' to make a handle. This 'definitely' belongs on the holiday table again! If you're going to multiply the recipe but want to serve in one bowl, get a bigger pumpkin rather than more little ones."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 15 m servings 350 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 350 kcal
  • 18%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 40.3g
  • 13%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 349 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Cut the top off of the pumpkin and remove the seeds and strings. Carve out the flesh of the pumpkin until the shell is about 1/2 inch thick. Be careful not to make any holes in the skin - the pumpkin is the serving bowl. Steam the pumpkin flesh in a saucepan with an inch of water, over medium heat for 20 minutes. Remove from heat, drain and set aside to cool slightly.
  2. In a saucepan over medium heat, cook the chicken broth until warm. Puree the pumpkin flesh and gradually stir into the pumpkin broth. Slowly bring the mixture to a boil. Mix in the cream then season with salt, pepper and nutmeg. Remove from heat. Pour soup into the pumpkin shell and garnish with croutons. Top with the pumpkin cap.

Reviews

6
  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This was an amazing recipe! Extremely simple and tastes wonderful! I made it for my Halloween Party This year (2004) and everyone loved it! I would suggest though, that instead of using Sugar Pu...

Most helpful critical review

This was very easy to make, and turned out nice and creamy. However the taste was very peculiar, and the best part about it was the croutons!

This was an amazing recipe! Extremely simple and tastes wonderful! I made it for my Halloween Party This year (2004) and everyone loved it! I would suggest though, that instead of using Sugar Pu...

This was very easy to make, and turned out nice and creamy. However the taste was very peculiar, and the best part about it was the croutons!

This was a great hit at a 2002 Halloween Party - I'm taking it to the 2003 Party!! I have given the recipe to 3 people thus far and I'm sure the list will continue to grow.

I made it for a party and sampled it beforehand. It was so awful. I tried to season it, but nothing I did would make it taste any better.

On one hand, this was very easy to make. On the other hand, it was kind of bland. Having read prior reviews, I made sure to toast up some italian bread with oil and spices for dunking. YUM!

I found this soup to be much to bland.