Harvest Pumpkin Soup


A very easy and great tasting soup.

Prep Time:
10 mins
Cook Time:
1 hrs
Additional Time:
1 hrs 20 mins
Total Time:
2 hrs 30 mins
4 servings


  • 2 small sugar pumpkin

  • 3 cups chicken stock

  • ¾ cup heavy whipping cream

  • ¼ teaspoon ground nutmeg

  • ½ teaspoon ground sage

  • 1 ½ teaspoons salt

  • 4 tablespoons sour cream


  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
20g Fat
17g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 245
% Daily Value *
Total Fat 20g 25%
Saturated Fat 12g 62%
Cholesterol 68mg 23%
Sodium 899mg 39%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 4g
Vitamin C 21mg 105%
Calcium 96mg 7%
Iron 2mg 11%
Potassium 828mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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