Pumpkin Soup

247 Reviews 17 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Lea Ogawa
Recipe by  Lea Ogawa

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

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Ingredients

Adjust Servings

Original recipe yields 8 to 10 servings

Directions

  1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
  2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
  3. 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 (247)

Rate This Recipe
Dgoodcookr
811

Dgoodcookr

For a lighter version of this soup, I copied everything off this recipe except only added 1 Tablespoon of the Heavy Whipping Cream. Really I could have gone without the whipping cream all together. I modified this soup so it would be lighter in both fat and calories. I thought that the flavor and smooth texture was not compromised at all by reducing the whipping cream amount. My husband and I found this almost as good as the gourmet pumpkin soup that we at at Sandals in St.Lucia.

JeffandAnne
460

JeffandAnne

This is an excellent recipe for pumpkin soup! I have been using it for about two years and my whole family loves it! Even kids will eat this soup! Sometimes I replace the heavy whipping cream with 1/2 cup (or more) sour cream for a different twist. This recipe also freezes well and doesn't change consistency when thawed for use! Tip: When creaming the soup, use a handheld blender (like a handheld smoothie maker) and just put it directly into the pot instead of transferring everything back and forth to the blender!

northernmom11
389

northernmom11

Loved this soup - but I made it for vegetarians with vegetable stock, added a tablespoon or so of peanut butter, some freshly ground black pepper, a bay leaf and I used canned pumpkin. Instead of blending it I used a hand blender in the pot - perfect. I will omit the whole peppercorns next time - I think one of my guests nearly swallowed it and started coughing. Other than that - not a single drop was left over! Even the guest who was coughing on the peppercorn finished every little bit of it!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 114 cal
  • 6%
  • Fat
  • 6.3 g
  • 10%
  • Carbs
  • 13.5 g
  • 4%
  • Protein
  • 2.7 g
  • 5%
  • Cholesterol
  • 24 mg
  • 8%
  • Sodium
  • 1458 mg
  • 58%

Based on a 2,000 calorie diet

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