Harvest Pumpkin Soup Recipe
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Harvest Pumpkin Soup

By: Kathy 
"A very easy and great tasting soup."

This Kitchen Approved Recipe has an average star rating of 3.8 Rate/Review | Read Reviews (42)

Prep Time:
10 Min
Cook Time:
1 Hr
Ready In:
2 Hrs 30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 small sugar pumpkin
  • 3 cups chicken stock
  • 3/4 cup heavy whipping cream
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground sage
  • 1 1/2 teaspoons salt
  • 4 tablespoons sour cream

Directions

  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

Nutritional Information open nutritional information

Amount Per Serving  Calories: 245 | Total Fat: 19.8g | Cholesterol: 67mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 3.8 star rating.
Reviewed on Jan. 18, 2007 by noellee   view full review
I've tried already for 2days 4 different recipies of Pumpkin soup. 2 recommended onion,...
The reviewer gave this recipe 1 stars. This recipe averages a 3.8 star rating.
Reviewed on Oct. 18, 2007 by prima_donna   view full review
I love soups made with winter squash/pumpkin, but what constitutes a "small sugar pumpkin?" ...
The reviewer gave this recipe 5 stars. This recipe averages a 3.8 star rating.
Reviewed on Dec. 2, 2003 by BTORGES   view full review
I used canned pumpkins instead. It was much easier and still very tasty! This soup will...
The reviewer gave this recipe 4 stars. This recipe averages a 3.8 star rating.
Reviewed on Nov. 30, 2004 by Jennifer : )   view full review
Very good soup. I used canned pumpkin to save time AND I also thought it needed a little extra...
The reviewer gave this recipe 5 stars. This recipe averages a 3.8 star rating.
Reviewed on Nov. 14, 2003 by KARENMECHTEL   view full review
This soup was excellent and easy to make for an unexperienced cook. The only thing I added was...
The reviewer gave this recipe 4 stars. This recipe averages a 3.8 star rating.
Reviewed on Nov. 3, 2007 by Ryne   view full review
It's important to note that the recipe calls for SUGAR PUMPKIN, which is different from the...
The reviewer gave this recipe 3 stars. This recipe averages a 3.8 star rating.
Reviewed on Oct. 9, 2006 by Katherine   view full review
I enjoyed the process of making this soup. It was a lot of fun. However, it was a tad bland...
The reviewer gave this recipe 5 stars. This recipe averages a 3.8 star rating.
Reviewed on Jul. 13, 2003 by RGRIJALVA   view full review
I added a just little poblano chili and ancho chili for spiciness for my Mexican husband. The...
The reviewer gave this recipe 4 stars. This recipe averages a 3.8 star rating.
Reviewed on Oct. 23, 2005 by Wonder Wanda   view full review
I always make pumpkin soup with garlic and onion, but tried it with sage and nutmeg, as well...
The reviewer gave this recipe 2 stars. This recipe averages a 3.8 star rating.
Reviewed on Oct. 2, 2005 by Screaming Buddha   view full review
An easy recipe, but really bland, even after adding extra spicing. I was glad for the sour...

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