A very easy and great tasting soup.

Kathy

Recipe Summary

prep:
10 mins
cook:
1 hr
additional:
1 hr 20 mins
total:
2 hrs 30 mins
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
  • Preheat oven to 400 degrees F (205 degrees C). Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non-stick cooking spray. Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes. Remove pumpkins from oven and let cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins.

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  • Add chicken stock to the pumpkin and puree. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in cream, nutmeg, sage and salt. Mix well and remove from heat. Serve garnished with a dollop of sour cream

Nutrition Facts

245 calories; protein 3.7g; carbohydrates 16.8g; fat 19.8g; cholesterol 67.5mg; sodium 898.9mg. Full Nutrition
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Reviews (75)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/18/2007
I've tried already for 2days 4 different recipies of Pumpkin soup. 2 recommended onion carrot celery garlic or the milk/evaporated milk and onion. Since i'm not so much a fan of onion in sweet soup others didn't appeal to me but this one -my last try- simply amazed me. If you want to have sweet pumpkin taste itself but sweet and creamy you will love this one. I'm so glad that I finally found one. Read More
(96)

Most helpful critical review

Rating: 1 stars
10/18/2007
I love soups made with winter squash/pumpkin but what constitutes a "small sugar pumpkin?" It would be very helpful to have a measurement of the actual amount of the cooked pumpkin. Even the weight of the pumpkin would be helpful. Read More
(79)
88 Ratings
  • 5 star values: 33
  • 4 star values: 29
  • 3 star values: 8
  • 2 star values: 6
  • 1 star values: 12
Rating: 5 stars
01/18/2007
I've tried already for 2days 4 different recipies of Pumpkin soup. 2 recommended onion carrot celery garlic or the milk/evaporated milk and onion. Since i'm not so much a fan of onion in sweet soup others didn't appeal to me but this one -my last try- simply amazed me. If you want to have sweet pumpkin taste itself but sweet and creamy you will love this one. I'm so glad that I finally found one. Read More
(96)
Rating: 1 stars
10/18/2007
I love soups made with winter squash/pumpkin but what constitutes a "small sugar pumpkin?" It would be very helpful to have a measurement of the actual amount of the cooked pumpkin. Even the weight of the pumpkin would be helpful. Read More
(79)
Rating: 5 stars
12/02/2003
I used canned pumpkins instead. It was much easier and still very tasty! This soup will accompany our Thanksgiving dinner this year. Thanks for the delicious and easy recipe! Read More
(63)
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Rating: 4 stars
11/30/2004
Very good soup. I used canned pumpkin to save time AND I also thought it needed a little extra flavor so I added some orange juice. Turned out fantastic! My dad couldn't get enough. Read More
(43)
Rating: 4 stars
11/03/2007
It's important to note that the recipe calls for SUGAR PUMPKIN which is different from the generic Jack O' Lantern pumpkins that supermarkets have for display. Ask the manager of the market or go to a local one to find Sugar/Sugar Pie Pumpkin. Read More
(38)
Rating: 5 stars
11/15/2003
This soup was excellent and easy to make for an unexperienced cook. The only thing I added was a little fresh ground pepper on top before serving. One thing that I think is helpful to know is that one blender full of pumpkin mixed with the 3 cups of chicken stock was the right amount for great tasting creamy soup. Read More
(38)
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Rating: 5 stars
11/01/2005
Great basic recipe. I used it for a dinner party of 60 and had many requests for the recipe. I used canned pumpkin and 1/2 & 1/2 instead of cream and added the pumpkin pie spice another reviewer had suggested. It is definately a keeper. Read More
(26)
Rating: 5 stars
07/13/2003
I added a just little poblano chili and ancho chili for spiciness for my Mexican husband. The sour creme didn't want to blend very well so I put the soup in the blender half way through the cooking process. Amoung the fourteen dinner guests I had today it was a five with all of them! Thanks!! Read More
(23)
Rating: 3 stars
10/09/2006
I enjoyed the process of making this soup. It was a lot of fun. However it was a tad bland but I doubled the nutmeg and sage and instead of putting a spoonful of sour cream in each bowl I used 3/4 of a 8oz sour cream tub and just mixed it right in to all of th soup. That kicked it up just right! Read More
(23)
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