Harvest Pumpkin Soup

Harvest Pumpkin Soup

27

"A very easy and great tasting soup. Originally submitted to ThanksgivingRecipe.com."
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Ingredients

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

27
  1. 30 Ratings

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Most helpful positive review

Tip: cut your pumpkin into quarters after you clean out the seeds & wrap it in plastic wrap. Then microwave & let it cool before you peel the shell off. It will come right off & you won't burn...

Most helpful critical review

This soup was incredibly difficult to make. After burning my fingers peeling off pumpkin skins and spending long amounts of time pureeing and preparing it, I was very disappointed in how it tur...

Tip: cut your pumpkin into quarters after you clean out the seeds & wrap it in plastic wrap. Then microwave & let it cool before you peel the shell off. It will come right off & you won't burn...

Great basic recipe. I used it for a dinner party of 60 and had many requests for the recipe. I used canned pumpkin and 1/2 & 1/2 instead of cream and added the pumpkin pie spice another reviewe...

This soup was incredibly difficult to make. After burning my fingers peeling off pumpkin skins and spending long amounts of time pureeing and preparing it, I was very disappointed in how it tur...

excellent--as good as that served on Thanksgiving Day 2002 at Galveston's elegant Moody Gardens Hotel fete in the ballroom However, I prefer the soup sans sour cream.

Nice and rich, but very mildly flavored. I would saute a chopped onion at the beginning if I were to make it again. I would also add some paprika or even a bit of heat

So easy to make! Found two little sugar pumpkins at the Farmer's Market begging to come home with me. I'm sure canned pumpkin would work, too, but it was really fun roasting my own. I didn't hav...

Yummy! Very easy to make. It was a bit salty for our family, so will decrease the salt next time. Used canned pumpkin, and added a dash of pumpkin pie spice. We loved it, even the little kid...

Polaroidbaby,That was Sooo Funny !! Hats off to you.

I had a large amount of pie pumpkins and wanted to try something new. This was great I gave it 4 stars because I did a little tweaking. I added an additional cup of pumpkin puree because my fami...