This delicious, cream-like soup is served at our family's Thanksgiving dinner every year.

Allrecipes Member

Recipe Summary test

prep:
20 mins
cook:
30 mins
additional:
10 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut pumpkin into 1/2-inch cubes.

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  • Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.

  • Puree the soup in small batches (1 cup at a time) using a food processor or blender.

  • 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.

Cook's Note:

You may use 3 to 4 cups of frozen pumpkin in place of the fresh pumpkin, if you prefer.

Nutrition Facts

86 calories; protein 1.9g; carbohydrates 6.9g; fat 6g; cholesterol 24.1mg; sodium 1163.4mg. Full Nutrition
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Reviews (9)

Most helpful positive review

Rating: 5 stars
11/11/2018
Used vegetable broth and added a bit of aged cheddar cheese. Delish! Read More

Most helpful critical review

Rating: 3 stars
10/30/2019
It was all right nothing to spectacular. I added more pepper into it. Cause otherwise it was VERY VERY BLAND. Will make it again sometime next year. But wouldn t be in my family dinner rotation. Read More
Rating: 2 stars
12/07/2009
I must say, I am quite surprised by all the stellar reviews. Some have said that they are not fans of pumpkin, and they loved this, so, perhaps that's the issue. I love pumpkin! For once, I followed the recipe exactly, and I found the soup to be quite watery and bland. It tasted more like chicken stock with cream. I attempted to thicken it with a potato, cornstarch in water, and, finally, canned pumpkin. It tasted fine, but, not great, and I couldn't get over the thinness. If I were to play with this recipe, I would definitely do two things differently: I would cut the stock in half and add more if I thought it necessary, and I would roast the pumpkin (as opposed to boiling it in the stock) for a more robust pumpkin flavor. Read More
(65)
Rating: 4 stars
11/17/2008
Decided to make this recipe, but didn't feel like going to the grocery store. Luckily, I had two cans of pumpkin. I just minced my onions super fine since I wouldn't be blending the soup. Also, I had to sub half & half for cream. Turned out delicious. I had some zucchini bread leftover from the day prior that I sliced and toasted. Made a great topper for the pumpkin soup. Read More
(42)
Rating: 4 stars
11/11/2010
Excellent, with a wonderful and complex depth of flavor - in other words, there's a lot more going on here than just pumpkin. Maybe it was because I cooked the onions low and slow for a looooong time, until they were good and caramelized. Maybe it was using a good, rich chicken stock. I took the easy way out (and why not?) and used canned pumpkin, saving both time and effort for the same, delicious result. This was very thick, so I found I needed to use considerably more chicken stock to get the desired consistency. I used half-and-half rather than heavy cream and it worked just fine. I garnished this with a little plop of sour cream and a sprinkle of fresh parsley and cooked and crumbled bacon. Deeply flavorful, satisfying and very gourmet! Read More
(33)
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Rating: 5 stars
01/10/2021
I am ok the Keto diet and I am constantly craving soups . I made this and fell in love. So I made a batch and sealed and stuck it in the freezer it’s ready when I’m ready! Thank you for sharing. Read More
Rating: 5 stars
10/29/2020
I forgot to mention... I added a few crushed cloves in it also. Read More
Rating: 3 stars
11/11/2019
I made this soup from roasted fresh pumpkin puree and sadly I thought it ended up a bit plain. It's a good base recipe to jump from so with some added spice of preference I think I would have enjoyed it more. Read More
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Rating: 3 stars
10/30/2019
It was all right nothing to spectacular. I added more pepper into it. Cause otherwise it was VERY VERY BLAND. Will make it again sometime next year. But wouldn t be in my family dinner rotation. Read More
Rating: 5 stars
05/05/2020
Family favorite!! After the first time I made it, I changed the method a little. I cooked the pumpkin separately in water. While that was going I sauted the herbs (also added some celery) and then added them to the chicken stock. Once the pumpkin was done, I pureed it and then added it to the herb/chicken stock. Simmered then for the 30 minutes and added the cream. Sometimes I will strain it as some people prefer it this way. Read More
Rating: 5 stars
11/11/2018
Used vegetable broth and added a bit of aged cheddar cheese. Delish! Read More