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Pumpkin Soup

Pumpkin Soup

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    1 h
Lea Ogawa

Lea Ogawa

This delicious, cream-like soup is served at our family's Thanksgiving dinner every year.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 86 kcal
  • 4%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 6.9g
  • 2%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 1163 mg
  • 47%

Based on a 2,000 calorie diet

Directions

  1. Cut pumpkin into 1/2-inch cubes.
  2. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
  3. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
  4. Return to pan and bring to a boil again. Reduce heat to low and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
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Reviews

scarletohara17
195

scarletohara17

12/3/2006

This soup is not only easy to make, but incredibly good! I didn't have whipping cream - just used what I had on hand - skim milk. Flavor was still great and felt better because it was less fattening.

Angie
125

Angie

11/16/2009

Based on other reviews and personal preferences I modified this recipe as follows: 6 cups reduced salt chicken stock 1 1/2 teaspoons salt 4 cups pumpkin puree 1 teaspoon chopped fresh parsley 1 cup chopped onion 1 chopped red pepper 1/4 teaspoon dried thyme 2 clove garlic, minced 1/2 cup heavy whipping cream ½ tsp fresh ground pepper Dash nutmeg I pureed the peppers and onion with a bit of stock prior to cooking. I added the parsley and nutmeg prior to simmering for the last 30 minutes. This soup was so delicious that even the biggest skeptics helped themselves to more. I have made it twice and served it to all ages 2yrs to 85 yrs and everyone LOVED it! So yummy even for people who do not like the taste of pumpkin.

tigers__eye
82

tigers__eye

6/18/2008

This was great! A bit of nutmeg really sets the flavors off, but do it at the end and just add small amounts at a time or else it will overpower the soup. I would also recommend adding an extra clove garlic as it really brings out a bit more flavor. Serve this with a good quality french bread stick (should be very hard on the outside and light and fluffy on the inside).

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