Pumpkin Soup

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Most Helpful Positive Review

Jul 14, 2006

For a lighter version of this soup, I copied everything off this recipe except only added 1 Tablespoon of the Heavy Whipping Cream. Really I could have gone without the whipping cream all together. I modified this soup so it would be lighter in both fat and calories. I thought that the flavor and smooth texture was not compromised at all by reducing the whipping cream amount. My husband and I found this almost as good as the gourmet pumpkin soup that we at at Sandals in St.Lucia.

—Dgoodcookr

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Most Helpful Critical Review

Nov 06, 2007

The soup was a bit bland, and I couldn't taste too much pumpkin. That could be because the pumpkin I used wasn't very flavorful. Instead of thyme, I added cinnamon, ginger, and curry. It wasn't bad, but it didn't win over my husband.

—chibi chef

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252 Ratings

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Oct 25, 2005

This is an excellent recipe for pumpkin soup! I have been using it for about two years and my whole family loves it! Even kids will eat this soup! Sometimes I replace the heavy whipping cream with 1/2 cup (or more) sour cream for a different twist. This recipe also freezes well and doesn't change consistency when thawed for use! Tip: When creaming the soup, use a handheld blender (like a handheld smoothie maker) and just put it directly into the pot instead of transferring everything back and forth to the blender!

—JeffandAnne

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Oct 06, 2007

Loved this soup - but I made it for vegetarians with vegetable stock, added a tablespoon or so of peanut butter, some freshly ground black pepper, a bay leaf and I used canned pumpkin. Instead of blending it I used a hand blender in the pot - perfect. I will omit the whole peppercorns next time - I think one of my guests nearly swallowed it and started coughing. Other than that - not a single drop was left over! Even the guest who was coughing on the peppercorn finished every little bit of it!

—northernmom11

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Oct 24, 2007

Really good. I made a few changes that others made. First, I cooked my pumpkin in a glass dish at 375 for about 90 minutes (cut in half, cleaned out, cut side down, covered with foil). I cooled and scraped out the pumpkin. I then sauted onion and garlic in a little olive oil. I then added broth, mashed pumpkin and seasonings ( I substituted 1/2 teaspoon pepper for the pepper corns). Simmered for about 20 minutes, pureed the mixture with submersion blender (hand blender)and then added just a little 2% milk to make a little creamy. It was really good. I might play with the seasonings next time. I might forgo the thyme and season with curry or pumpkin pie spice.

—PEGT2865

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Oct 31, 2007

To the previous post, yes, you can use the canned pumpkin, it is just pureed pumpkin, the same (almost)as if you cooked and pureed your own pumpkin. Delicious soup. More people need to try it. Think people's brain's go to "pumpkin pie" and think it will be sweet. Nope, it is a wonderful, savory soup. Good for you too!

—trishthedish725

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Feb 06, 2005

My whole family loves it! I started with raw pumpkin and added 8 cups of raw cubed pumpkin instead of 4 cups puree, and it worked great! I just pureed it later on before adding the cream

—LORIWIK

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Oct 31, 2007

This is a good pumpkin soup recipe. To the person who wanted to know if sausage could be added. Definitely add some, if you would like. Never be afraid to experiment with a recipe. You might try making just a small amount with the sausage and see how you like it. I, too, use canned pumpkin in this recipe. Make sure you get canned pumpkin, not canned pumpkin pie filling. I sometimes use half and half instead of whipping cream, and I sometimes leave out the thyme and use cinnamon and ginger in it instead. It's also good with a little curry powder in it along with the ginger.

—mermaid

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Nutrition

Calories
114 kcal
6%

Carbohydrates
13.5 g
4%

Cholesterol
24 mg
8%

Fat
6.3 g
10%

Fiber
4.1 g
16%

Protein
2.7 g
5%

Sodium
1458 mg
58%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pumpkin Soup

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 114
Calories from Fat: 56

% Daily Value *
Total Fat 6.3g 10 %
Saturated Fat 3.6g 18 %
Cholesterol 24mg 8 %
Sodium 1458mg 58 %
** Potassium 303mg 8 %
Total Carbohydrates 13.5g 4 %
Dietary Fiber 4.1g 16 %
Protein 2.7g 5 %
** Sugars 5.7g
Vitamin A 386 %
Vitamin C 12 %
Calcium 6 %
Iron 20 %
** Thiamin 4 %
** Niacin 7 %
** Vitamin B6 6 %
** Magnesium 12 %
** Folate 11 %

* 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.