New this month
Get the Allrecipes magazine

Harvest Pumpkin Soup

"A very easy and great tasting soup."
Added to shopping list. Go to shopping list.

Ingredients

2 h 30 m servings 245 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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


Per Serving: 245 calories; 19.8 g fat; 16.8 g carbohydrates; 3.7 g protein; 67 mg cholesterol; 899 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 75
  1. 88 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 swe...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive
Newest

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 swe...

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 ...

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!

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.

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...

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 th...

Tip: cut your pumpkin into quarters after you clean out the seeds & wrap it in plastic wrap. Then microwave & let it cool before you peel the shell off. It will come right off & you won't burn...

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 reviewe...

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...