New this month
Get the Allrecipes magazine

Judy's Pumpkin Soup


"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."
Added to shopping list. Go to shopping list.


1 h servings 198 cals
Original recipe yields 6 servings


  • 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.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 21
  1. 23 Ratings

Most helpful positive review

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.

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

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.

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...

Fast, easy & delicious.. I added cut up chicken to add more texture, but also good by itself.

The flavor is so delicious! It is addictions.

This soup is amazing and real easy to make. I tweaked it a bit as everyone who loves to cook will do. I added two tablespoons of honey and some cinnamon. I didn’t do the leek but went bigger on ...

I used unflavored coconut milk in lieu of the half n half. I still used butter, as I'm not fond of vegan butter. MANY raves at my halloween party!

I forgot the leek, but it still recognizes eves RAVE reviews at my work!

This soup was absolutely delicious and so easy. I am going to make it a lot during this pumpkin season. Thank you for a great soup!

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