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Judy's Pumpkin Soup

IAMKC

"Do you have guests you would like to impress? This is the best pumpkin soup I have ever tasted. It is so good it leaves you with a craving that lasts for weeks! Wonderful to serve for the holidays. I like to serve this soup in hollowed-out individual pumpkins for a special presentation."
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Ingredients

1 h servings 198 cals
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 1429 mg
  • 57%

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.

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Directions

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  • Prep

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  1. Melt butter in a large pot over medium heat. Cook and stir onion and leek in melted butter until onion is soft and translucent, about 5 minutes. Add chicken broth, pumpkin puree, curry powder, salt, white pepper, ground ginger, and bay leaf to onion mixture; bring to a boil.
  2. Reduce heat to low and simmer, stirring occasionally, for 15 minutes. Remove from heat to cool. Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed mixture to pot and bring to a boil.
  3. Gradually stir half-and-half into pumpkin mixture; cook until soup is heated through, 5 to 10 minutes.

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Reviews

Read all reviews 15
  1. 17 Ratings

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Most helpful positive review

Perfect. Will Make Again for Company. Great Pumpkin Flavor (Used our Jack-O-Lantern) with a wonderful complementary touch of spice. Both fresh and Savory! Yum, Thank You Judy. For Fresh Pumpk...

Most helpful critical review

The texture was wholly unappealing. I used an immersion blender and substituted evaporated milk for the half and half.

Most helpful
Most positive
Least positive
Newest

Perfect. Will Make Again for Company. Great Pumpkin Flavor (Used our Jack-O-Lantern) with a wonderful complementary touch of spice. Both fresh and Savory! Yum, Thank You Judy. For Fresh Pumpk...

Good flexible recipe! This time I used two onions instead of the onion leek combo. Worked fine. Also nice to replace the half and half with coconut milk.

I made stew in a pumpkin Oct 1, then tonight I

Omg yum!! I've made this several times, but today I tweaked it only by adding two more ingredients. I sautéed two jalapeños with the onion and leeks, then added a can of whole cranberries before...

I substituted two large shallots for the leek. My husband said it was the best soup he had ever tasted, better than any fancy restaurant.

Wonderful. and tasty. My husband loved it. Substituted soft steamed cauliflower for leeks and unsweetened coconut milk for half and half. Did not purée as we prefer soup with texture. Used an...

This was a hit at a gathering of friends! I substituted low fat evaporated milk for the half and half, omitted the onion and added about a tsp. of onion salt, used 2 15 oz cans of pumpkin and a...

I loved this soup. I added a splash of white wine and instead of half and half, I used low fat milk and served with a dollop of low fat sour cream and pumpkin seeds on the top. I also added a b...

I added a little more curry and ground ginger and it was delicious.