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Pumpkin Soup

"Serve with crusty bread and a dollop of extra cream for decoration. Try to find a really dark orange-colored pumpkin--it will look lots better. Enjoy!"
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Ingredients

1 h servings 307 cals
Original recipe yields 6 servings

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
  3. Bake in preheated oven 40 minutes, until soft but not blackened.
  4. In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
  5. Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.

Nutrition Facts


Per Serving: 307 calories; 21.4 g fat; 27.6 g carbohydrates; 4.3 g protein; 55 mg cholesterol; 613 mg sodium. Full nutrition

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Reviews

Read all reviews 82
  1. 102 Ratings

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Most helpful positive review

Yes, this makes a very rich, creamy soup. It was quite filling and, with croutons and some bread, was a very satisfying meal. I used Half and Half to lower the fat content and found it quite sui...

Most helpful critical review

good, but not worth the trouble. easier to just make all in the pot on the stove and tastes just as good. don't put roasted pumpkin seeds on top. hard to eat with the soup.

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Yes, this makes a very rich, creamy soup. It was quite filling and, with croutons and some bread, was a very satisfying meal. I used Half and Half to lower the fat content and found it quite sui...

This soup was absolutely delicous! The only changes I made were to use 2% milk instead of cream and I used about 1 teaspoon of nutmeg which was just right. Everyone loved it and asked for seco...

I made this recipe for 50 people - a great success! I added a couple of large garlic bulbs to the roasting vegetables and squeezed out the roasted cloves to add in when pureeing the soup. Only...

This soup is rapidly becoming a family favorite. The first time I made it I didn't have any nutmeg on hand, but I did have garam masala and it went even better with the soup. Also, 2% or skim mi...

I am pregnant and craving Pumpkin Soup and this recipe sure hit the spot! It was especially good with homemade bread.....YUM.

I normally don't like pumpkin soup, but I inherited a HUGE pumpkin from my parents veggie patch, so I thought I'd give it a try. This recipe is very easy, and the soup turned out great! I double...

This is my favourite pumpkin soup yet - it has a beautiful creamy texture, and a roast vegetable flavour. I especially love the nutmeg in this soup.

good, but not worth the trouble. easier to just make all in the pot on the stove and tastes just as good. don't put roasted pumpkin seeds on top. hard to eat with the soup.

This is very good, I substituted evaporated milk and one apple for one of the potatoes and it was very good.