Harvest Pumpkin Soup

Harvest Pumpkin Soup

43 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    2 h 30 m
Recipe by  Kathy

“A very easy and great tasting soup.”

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Adjust Servings

Original recipe yields 4 servings



  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

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Reviews (43)

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 soup, 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 of the pumpkin would be helpful.



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!

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Amount Per Serving (4 total)

  • Calories
  • 245 cal
  • 12%
  • Fat
  • 19.8 g
  • 31%
  • Carbs
  • 16.8 g
  • 5%
  • Protein
  • 3.7 g
  • 7%
  • Cholesterol
  • 67 mg
  • 22%
  • Sodium
  • 899 mg
  • 36%

Based on a 2,000 calorie diet



previous recipe:

Easy Gourmet Pumpkin Soup


next recipe:

Hearty Corn and Pumpkin Soup