Savory Pumpkin Soup

Savory Pumpkin Soup

sal 21

"This fragrant, creamy soup is a wonderful way to warm up during the holidays. Fresh herbs mildly complement the flavor of pumpkin. Mozzarella cheese is melted throughout, and toasted almonds add a pleasant crunch."


50 m servings 369 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 29.2 g
  • 45%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 477 mg
  • 19%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. In a large saucepan, mix the pumpkin, vegetable broth, heavy cream, garlic powder and onion powder. Bring to a boil. Stir in the pasta. Cook 12 minutes, or until pasta is tender but firm. Reduce heat to simmer.
  2. Stir in pumpkin pie spice, parsley and cilantro. Slowly stir butter, plain yogurt and sour cream into the mixture, making sure they do not curdle. Stir in the cheese, allowing it to melt. Serve topped with nuts.
  • profile image

Your rating



  1. 19 Ratings


Good recipe. Very subtle flavor of the pumpkin. The only complaint I have is that the soup is a bit too thick for my liking (esp. after the pasta is added). If I were to do this recipe again, I ...

Way too bland! I was left with way too much nasty soup. I really upped the amount of spices because of other's reviews, but it still didn't help. I should have listened to the others.

Delicious and rich, this delightful fall flavor soup was a wonderful way to round out our holiday dinner!

This soup was fragrant and delicious! The cilantro was just the most perfect touch. Out of all the different soups i have made, this is the one that my husband and i have agreed is the best --...

Soup was good, but was not as savory as I thought it would be. Seemed a bit bland rather than savory and creamy.

Very tasty. This soup is more like a bisque and it is much better the second day (leave it in the fridge overnight for the flavors to blend). Top it with some mozzerella cheese and it's great! I...

I made this for Thanksgiving dinner a few years ago, and have though about making it again ever since. I got the impression it was an "old-fashioned" style soup, since only my friend's grandmoth...

I would rate this recipe with NO STARS if I could. It was extremely thick and very bland. I made it for Christmas dinner for my family, and most of them forced it down not wanting to hurt my f...

I made this soup for the guests at my annual Octoberfest and it was a big hit. Most people were leary about eating Pumpkin Soup, but after trying it, they all asked for the recipe.