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Bachelor's Creamy Pumpkin Soup


"This scrumptious and hearty soup is perfect for those short on time or reluctant to tackle cumbersome fresh pumpkin and garlic prep. It makes a wonderfully satisfying and surprising meal for fall and winter dinner guests. I serve this delectable soup with crusty bread and grilled vegetables; it would also complement a roast."
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25 m servings 265 cals
Original recipe yields 6 servings


  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 17.6g
  • 6%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 1007 mg
  • 40%

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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  • Prep

  • Cook

  • Ready In

  1. In a saucepan over medium heat, combine the cream of potato soup, water, pumpkin, butter, and cream. Season with salt, pepper, garlic powder, and ginger. Stir until blended, and bring to a simmer. Reduce heat to low, and simmer for 15 minutes.
  2. Remove from heat, and pour into a tureen. Sprinkle the top with paprika, and top with seasoned croutons.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 80
  1. 101 Ratings

Most helpful positive review

This is truely wonderful! I did add a few extras for my own taste. I used chicken broth in place of water, white pepper, 1 tsp. onion powder, 1 tsp. pumpkin pie spice, 2 tablespoons brown sugar,...

Most helpful critical review

This recipe is easy, and ok if you like pumpkin. I probably won't make it again though.

Most helpful
Most positive
Least positive

This is truely wonderful! I did add a few extras for my own taste. I used chicken broth in place of water, white pepper, 1 tsp. onion powder, 1 tsp. pumpkin pie spice, 2 tablespoons brown sugar,...

Surprisingly good! I was a bit apprehensive at first, but it turned well ^^ I did have to subsitute the condensed cream of potato with condensed cream of chicken. I also didn't have any cream, s...

I made this for a dinner party, and everyone wanted seconds! It's creamy and tasty, especially with extra garlic and potato chunks-- make sure you follow the recipe and use heavy cream, by the ...

WOW, this recipe is great. I was looking for a way to use up some canned pumpkin and thought soup would be an unusual choice. Saw this recipe and thought that it was quick and easy - so I deci...

This is so good on a cold fall evening. I decreased the fat content by not adding the butter and using fat free half and half for the cream. Of course I used "Skim" milk too. I also added 1 tsp...

This recipe was very easy and was tasty. I needed something to take it to work for the food day on the 31st. But I did not have time to make anything ahead of time. So I grabbed the spices fro...

I like to find easy recipes to involve my little ones in the cooking process. Very easy, and quick clean-up. Smooth texture, but I added about a cup of more water over teh cooking process, as...

So quick and easy! Used skim milk instead of cream and was still nice and thick and creamy! Had to substitute cream of chicken soup, but still yummy.

Ease of preparation escalates this soup's rating. It's tasty, too, esp. if nutmeg and sage are added ala Harvest Pumpkin Soup recipe--potatoes in crm of potato soup MUST be blended so no chunks...