Harvest Pumpkin Soup42 Reviews
- Prep: 10 min
- Cook: 1 hr
- Ready In: 2 hr 30 min
“A very easy and great tasting soup.” - by Kathy
Original recipe yields 4 servings
- 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.
- 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
Amount Per Serving (4 total)
- 245 cal
- 19.8 g
- 16.8 g
Based on a 2,000 calorie diet
Reviews (42)Rate This Recipe
"I've tried already for 2days 4 different recipies of Pumpkin soup. 2 recommended onion, carrot, celery, garlic, or the milk/evaporated milk and onion. Since i'm not so much a fan of onion in sweet sou..." See morep, others didn't appeal to me, but this one -my last try- simply amazed me. If you want to have sweet pumpkin taste itself, but sweet and creamy, you will love this one. I'm so glad that I finally found one."
"I love soups made with winter squash/pumpkin, but what constitutes a "small sugar pumpkin?" It would be very helpful to have a measurement of the actual amount of the cooked pumpkin. Even the weight..." See more of the pumpkin would be helpful. "
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