Harvest Pumpkin Soup

42 Reviews

Prep: 10 min
Cook: 1 hr
Ready In: 2 hr 30 min

“A very easy and great tasting soup.” - by Kathy

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

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Metric US

Original recipe yields 4 servings

Directions

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

Nutrition

Amount Per Serving (4 total)

Calories
245 cal
12%

Fat
19.8 g
31%

Carbs
16.8 g
5%

Based on a 2,000 calorie diet

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Reviews (42)

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noellee

Jan. 18, 2007

"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."

prima_donna

Oct. 18, 2007

"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. "

BTORGES

Dec. 2, 2003

"I used canned pumpkins instead. It was much easier and still very tasty! This soup will accompany our Thanksgiving dinner this year. Thanks for the delicious and easy recipe!..." See more"

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