A thick, hearty, spicy pumpkin soup.

Cat

Recipe Summary

prep:
5 mins
cook:
45 mins
total:
50 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
  • Heat chicken broth, pumpkin puree, onion, garlic, and Cajun seasoning to a boil in a saucepan over medium-high heat.

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  • Reduce heat to low and simmer for 45 to 60 minutes, stirring every 15 minutes.

  • Stir in heavy cream before serving.

Nutrition Facts

157 calories; protein 2.7g 5% DV; carbohydrates 11.9g 4% DV; fat 11.7g 18% DV; cholesterol 43.9mg 15% DV; sodium 987.1mg 40% DV. Full Nutrition
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Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/13/2012
This is so darned easy and really tasty too. I did saute the garlic and onion for a couple of minutes in a little olive oil. I didn't add the cream to the whole batch of soup - those would wanted to tone down the spice could add some - I personally liked it without the cream and it saves a ton of calories. This might serve 4 as a first course but not 4 for dinner. Thanks for a great recipe. :) Read More
(39)

Most helpful critical review

Rating: 1 stars
02/24/2014
I did not care for this recipe. Read More
(2)
64 Ratings
  • 5 star values: 45
  • 4 star values: 15
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3
Rating: 4 stars
03/13/2012
This is so darned easy and really tasty too. I did saute the garlic and onion for a couple of minutes in a little olive oil. I didn't add the cream to the whole batch of soup - those would wanted to tone down the spice could add some - I personally liked it without the cream and it saves a ton of calories. This might serve 4 as a first course but not 4 for dinner. Thanks for a great recipe. :) Read More
(39)
Rating: 5 stars
11/05/2012
I used fresh pumpkin for this and except for an immersion blender/finger/emergency room mishap it went well. I served it for a brunch with friends with mirliton bread salad and mushroom crepes and they LOVED it. I added a touch more seasoning to suit New Orleans' palates and used 1/2 fat-free half & half and 1/2 heavy cream. It was delicious. Thanks to you! Read More
(26)
Rating: 5 stars
10/23/2012
This is fantastic--the recipe lends itself well to making changes and additions to suite your taste. I took the advice of another reviewer and sauteed the onion and garlic (needs much more than one clove!) for a few minutes. I added the cajun seasoning during this stage and also added some cayenne pepper and sriracha sauce. I also decided to split the broth adding half chicken and half chipotle bullion. It was easier to just add a teaspoon of heavy cream to each bowl served adding a full cup (I doubled the recipe) seemed too decadent. Chives and a few blue cheese crumbles worked wonderful as a garnish. Thank you for posting this great recipe! Read More
(23)
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Rating: 4 stars
01/14/2013
This is a super easy recipe. I blended it to make it super smooth and I made a few substitutions that worked really well for me. Instead of heavy cream I used plain greek yogurt reducing the fat content and increasing the protein content of the dish. I also didn't have cajun seasoning so I just sprinkled a bit of cayenne pepper into it. In addition I added a bit of honey which was the best idea that I had when it came to this recipe. It was delicious! Read More
(11)
Rating: 5 stars
09/30/2012
I used this as a bast to use up some open pumpkin and an acorn squash. Thanks Cat it worked well. I had to make a substitute for cajun spices as I had none on hand. I pureed the squash and such after cooking then added half n half at the finish as that is what I had on hand. Alot of changes it seems but your basic thoughts helped greatly. The soup turned out very tasty. Read More
(10)
Rating: 5 stars
09/23/2013
I used vegetarian chicken flavored bullion doubled the garlic and sautéed it with the onions and cajun seasoning (which I also doubled). Halfway through cooking I added white sugar and black pepper to taste. I only added about half the cream the recipe called for I wanted to retain the orange color but I wouldn't leave the cream out because I like the texture it gave the soup. (It definitely could be omitted and it would be an awesome vegan recipe). This recipe is definitely a keeper!! The pumpkin cooked down so well this is my first time cooking with pumpkin aside from desserts or bread and I am impressed. Thank you! Read More
(8)
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Rating: 5 stars
09/18/2012
Wonderfully tasty comfort food - a soup that is so easy to make yet it tastes like you spent hours making it! Read More
(4)
Rating: 5 stars
02/13/2013
Very easy recipe to make. The spice was just enough for my hubby and I. I didn't have any cream so we did without and it was still tasty! Next time I'll puree the onions after cooking them in olive oil. Read More
(3)
Rating: 5 stars
10/09/2013
Loved this recipe and it was easy. Made some adjustments to lower the fat content. Used low-sodium broth and fat-free Half & Half. From my calculations it ended up as 4 WW points for the whole pot due to the high fiber in the pumpkin and the fat-free Half & Half. I also used the Spicy Hot Mrs. Dash instead of the Cajun spices. Had a nice texture and taste. Read More
(2)
Rating: 1 stars
02/24/2014
I did not care for this recipe. Read More
(2)
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