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Pumpkin Soup

Pumpkin Soup

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
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:
  • 114 kcal
  • 6%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 13.5g
  • 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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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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Dgoodcookr
825

Dgoodcookr

7/14/2006

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
466

JeffandAnne

10/25/2005

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
395

northernmom11

10/6/2007

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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