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Pumpkin and Butternut Creamed Soup

Rated as 4.5 out of 5 Stars
5

"This is delicious! I make this soup every year at Thanksgiving. I serve this soup in mini halved roasted pumpkins. A blend of squash, cream, spices and sprinkled Asiago cheese is sure to warm your heart and soul..."
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Ingredients

1 h 30 m servings 275
Original recipe yields 12 servings

Directions

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  1. Place the butternut squash cubes in a saucepan, cover with water, and bring to a boil over medium heat. Reduce heat; simmer until tender, about 30 minutes. Drain off water, and set the squash aside.
  2. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
  3. Melt the butter in a large skillet, then cook the carrots, onion, and celery until tender, about 10 minutes. Place the vegetables, cooked butternut squash, cream, and sour cream into a blender. Cover, and puree until smooth, working in batches if necessary. Transfer the blended vegetables to a soup pot; stir in the chicken broth, nutmeg, black pepper, and salt. Bring the mixture to a simmer over medium-low heat, then simmer gently for about 15 minutes, stirring occasionally.
  4. While the soup is simmering, place the pumpkin halves, cut sides up, on the prepared baking sheet, and bake in the preheated oven until the pumpkin flesh is cooked through, 15 to 20 minutes. Start the broiler, and place the pumpkin halves under the broiler about 6 inches from the heat source to brown the cut side of the pumpkins, if desired. Place a pumpkin bowl into a decorative soup plate; serve soup in the pumpkin bowls, and sprinkle each serving with Asiago cheese.

Nutrition Facts


Per Serving: 275 calories; 16.6 28.4 7.3 52 820 Full nutrition

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Reviews

Read all reviews 9
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

My husband and I really enjoyed this soup and will make again. Since I made it on the fly, I did not use the sugar pumkins. As an after thought, was wondering if the sugar pumkins would add more...

Most helpful critical review

Holy nutmeg batman! I had really high hopes for this recipe based on the previous reviews, but it just didn't work for me. It tasted more like carrot nutmeg soup and the squash didn't come thr...

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My husband and I really enjoyed this soup and will make again. Since I made it on the fly, I did not use the sugar pumkins. As an after thought, was wondering if the sugar pumkins would add more...

Holy nutmeg batman! I had really high hopes for this recipe based on the previous reviews, but it just didn't work for me. It tasted more like carrot nutmeg soup and the squash didn't come thr...

Loved it! I had a hard time finding a "sugar pumpkin" but had success! The asiago cheese was such a great add!!

My family loved this. Made it with pumpkin rather than butternut (used uncarved pumpkin off my front porch). Also skipped serving it in a pumpkin. Flavor was great - our new favorite.

Very good all round. A little strong on the nutmeg, but my wife liked it that way, so cheers. The sugar pumpkins were a little hard to find, but did find them at the local Co-Op, addressed as ...

Hello I make this soup every Thanksgiving and my family loves it. In this recipe I noticed that I put 1 tablespoon of Nutmeg that should read 1 teaspoon of Nutmeg. My apologies... Site is editin...

Used half canned pumpkin and half butternut squash. Overall delicious... but could use less nutmeg and more seasoning (I added garlic).

What a comforting and delicious soup. Just what you need for these cooler evenings. As per other reviews, I cut down on the nutmeg considerably. ( a little less than a tsp)

I needed a pumpkin soup recipe, and thought I'd try this, substituting a roasted cheese pumpkin for squash. Also, I accidentally grabbed dried thyme off of the shelf instead of nutmeg and sprin...