This soup is great for healthful eating. Be sure to use sugar pumpkins or other squash like acorn or butternut.

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Recipe Summary

Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan cook onion in butter. Add pumpkin, potatoes, water, ground ginger, ground nutmeg and season with salt and pepper. Cook for 20 minutes or until pumpkin and potatoes are tender

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  • Add milk, blend until smooth and serve.

Nutrition Facts

157 calories; protein 6.5g 13% DV; carbohydrates 22.7g 7% DV; fat 5.4g 8% DV; cholesterol 9.9mg 3% DV; sodium 373.2mg 15% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/25/2008
As mentioned this was an excellent based soup and was not based on creme. That being said once it was put through the blender it was bland. This was very easily fixed with a LOT of spices. When I first saw a dash I almost laughed. I ended up putting in about 3 tablespoons of nutmeg 1 tablespoon of ginger and 4 tablespoons of cinnamon. I also used a sweet potato as suggested. Finally to give a little nuttier flavor. I added about 1/4 cup of hazelnut fat free cream. This definitely kicked it up. All told it was a lot of fun to work with a girlfriend and figure out what to add to the soup. Read More
(10)

Most helpful critical review

Rating: 2 stars
10/31/2003
This soup was very plain. I ended up adding a bunch of stuff to make it taste better. I added more nutmeg and ginger. I also added garlic and maple syrup. If you garnish with freshly chopped rosemary thyme and parsley it really tops it off! Read More
(20)
20 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Rating: 2 stars
10/31/2003
This soup was very plain. I ended up adding a bunch of stuff to make it taste better. I added more nutmeg and ginger. I also added garlic and maple syrup. If you garnish with freshly chopped rosemary thyme and parsley it really tops it off! Read More
(20)
Rating: 3 stars
12/28/2006
This was a good base recipe; it's one of the few that doesn't call for cream. The only changes I made were to use: 1)stock cubes (chicken and veggie stock with 3 cups of water - normally each cube takes 2 cups - kept that simmering on the stove while I prepped the other ingredients so it reduced a little bit more); and 2) one large sweet potato cubed. I think the stock and sweet potato added a nice depth of flavour. Next time I make this I'll skip the skim milk and instead use a dollop of fat-free creme fraiche in each bowl. Also I'll roast the pumpkin first (think this might make for a nuttier flavor). Read More
(14)
Rating: 4 stars
10/25/2008
As mentioned this was an excellent based soup and was not based on creme. That being said once it was put through the blender it was bland. This was very easily fixed with a LOT of spices. When I first saw a dash I almost laughed. I ended up putting in about 3 tablespoons of nutmeg 1 tablespoon of ginger and 4 tablespoons of cinnamon. I also used a sweet potato as suggested. Finally to give a little nuttier flavor. I added about 1/4 cup of hazelnut fat free cream. This definitely kicked it up. All told it was a lot of fun to work with a girlfriend and figure out what to add to the soup. Read More
(10)
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Rating: 4 stars
10/20/2008
I was very happy with the way this soup came out. It was a bit bland but I won't hold that against it as it was easily fixed by being a bit more liberal with the spices and adding some honey. I loved the result and will definitely make a batch of this at Thanksgiving this year. I made this with just what I had on hand so I wound up leaving out the potatoes and using slightly less milk. Read More
(7)
Rating: 3 stars
11/30/2008
This is a good base recipe however for more flavor and if you are not watching calories not that this soup has a lot to beging with; I added a large carrot 1 clove of garlic and a med. size granny smith apple. I pureed the potatoes carrots apple onion and garlic in a food processor and sauteed in 4 tblsp. of butter until soft. I transfered everything to a large pot including the pumpkin puree which my so generous girlfriend gave to me after doing all the work and then I added 1/2 cup of brown sugar 1/4 cup of maple syrup 2 tsp of cinammon 1/2 tsp. of ground ginger 1 tsp. of ground nutmeg 1 1/2 tsp. of salt and a handful of chopped fresh parsley. I also added 1/2 tsp. of dry thyme and 5 cups of chicken stock. I used Herbox Instant bouillon very tasty. Bring to a boil and simmer for about 30 minutes cool and then use a hand blender to puree and remove any lumps. My finicky 10 year old loved it and enjoyed watching me prepare it and expirimenting with different ingredients to add flavor to this soup. I love fine dining and I believe that this soup could sneak its way into one of those fancy restaurants I like to frequent. Read More
(7)
Rating: 5 stars
11/07/2006
I thought this was a great soup for those of us watching our weight it's a great alternative to all the recipes with heavy creams. I didn't blend all of the cubes once they were soft I left some chunks to add some texture to it. Read More
(6)
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Rating: 4 stars
12/03/2005
Easy fast and delicious I used canned pumpkin skim milk and added a dash of cinnamon. Read More
(5)
Rating: 3 stars
12/02/2009
Definitely not the most flavorful soup when done just as the recipe states but really good-- with modification. After tweaking a bit I finally came up with a good soup: I used the same amount of pumpkin as called for but cubed 3 medium SWEET (not baking) potatoes and used them in addition to the pumpkin. I used liberal amounts of cinnamon nutmeg and (most importantly) salt. I pureed part of it well but left part chunky and that gave it a good texture. Just remember to use the recipe as a guide and flavor it however you like and you'll have a delicious soup! Read More
(3)
Rating: 5 stars
04/17/2007
Excellent - I added a microwaves cooked chopped up rasher of bacon Read More
(2)