Pumpkin Soup

Pumpkin Soup

131

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

Ingredients

1 h servings 86 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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Directions

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  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.

Footnotes

  • Cook's Note:
  • You may use 3 to 4 cups of frozen pumpkin in place of the fresh pumpkin, if you prefer.
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Reviews

131
  1. 178 Ratings

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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 fatt...

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...

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 ...

We tried this soup and even the sceptics loved it! My husband had to make a second batch just to get some! It's very savory, very creamy. Try using 1/2 chicken stock and 1/2 veg stock. Nice vari...

Decided to make this recipe, but didn't feel like going to the grocery store. Luckily, I had two cans of pumpkin. I just minced my onions super fine since I wouldn't be blending the soup. Als...

Delicious! This will be the appetizer for Thanksgiving. I added a dash of red pepper and some nutmeg, boy did that kick it up a notch! Also cut the pumpkin in half and baked it at 375 for 10 min...

Excellent, with a wonderful and complex depth of flavor - in other words, there's a lot more going on here than just pumpkin. Maybe it was because I cooked the onions low and slow for a looooon...

I must say, I am quite surprised by all the stellar reviews. Some have said that they are not fans of pumpkin, and they loved this, so, perhaps that's the issue. I love pumpkin! For once, I f...

Neither my wife or I like pumpkin but I know it's good for you so I have been looking for a way to have and like it. Finally, here is the answer. We both really loved this soup and our 4 year ol...