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!

Craig

Recipe Summary

prep:
5 mins
cook:
55 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.

  • Bake in preheated oven 40 minutes, until soft but not blackened.

  • In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.

  • 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

307 calories; protein 4.3g 9% DV; carbohydrates 27.6g 9% DV; fat 21.4g 33% DV; cholesterol 54.7mg 18% DV; sodium 612.6mg 25% DV. Full Nutrition
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Reviews (102)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/14/2003
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 suitable. In fact, the pumpkin puree is so smooth and rich, I feel even a low fat 2% milk or even water would suffice. I have yet to experiment! I found it difficult to cut and cube the sweet pumpkin raw, so I seeded it and cut it in half, drizzled it with oil and baked it in the oven with the other vegetables with the skin on. After 40 minutes or so the skin just fell off and I could continue baking the pumpkin until nice and soft. I am also going to try adding a few cloves of garlic to the roasted vegetables to give it some added zing next time! One last word of caution...watch the nutmeg. It gives the soup a real nice flavor, but too much can be overpowering. I really recommend giving this soup a try...it is rich and flavor-some and quite easy to prepare. Read More
(68)

Most helpful critical review

Rating: 3 stars
10/08/2007
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. Read More
(12)
126 Ratings
  • 5 star values: 73
  • 4 star values: 35
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 6
Rating: 4 stars
12/14/2003
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 suitable. In fact, the pumpkin puree is so smooth and rich, I feel even a low fat 2% milk or even water would suffice. I have yet to experiment! I found it difficult to cut and cube the sweet pumpkin raw, so I seeded it and cut it in half, drizzled it with oil and baked it in the oven with the other vegetables with the skin on. After 40 minutes or so the skin just fell off and I could continue baking the pumpkin until nice and soft. I am also going to try adding a few cloves of garlic to the roasted vegetables to give it some added zing next time! One last word of caution...watch the nutmeg. It gives the soup a real nice flavor, but too much can be overpowering. I really recommend giving this soup a try...it is rich and flavor-some and quite easy to prepare. Read More
(68)
Rating: 5 stars
12/03/2003
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 seconds! Read More
(48)
Rating: 5 stars
03/24/2003
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 used 1 teaspoon nutmeg based on 4kg pumpkin. The roasted flavor was distinctive, and the soup was not sweet. The roasted garlic flavour came through strongly due to the quantity I used - but would do the same again! The best pumpkin soup I've ever made - and I've made plenty! My family loves soup - this will become a regular. Read More
(43)
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Rating: 5 stars
12/06/2010
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 milk work just fine if you're watching calories. Also if you overcook the veggies a bit the onions get caramelized and add a nice richness to the soup Read More
(27)
Rating: 5 stars
10/13/2002
I am pregnant and craving Pumpkin Soup and this recipe sure hit the spot! It was especially good with homemade bread.....YUM. Read More
(16)
Rating: 5 stars
09/14/2003
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 doubled it thinking it'd fill a 9 litre pot but it still only filled just over half - I will triple it next time as it got eaten very quickly by my 5 flatmates! I added 4 cloves of garlic and a little less nutmeg I think next time I'll experiment by adding a sweet potato to the normal potatoes. This one's a keeper:) Read More
(14)
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Rating: 5 stars
10/28/2002
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. Read More
(13)
Rating: 3 stars
10/08/2007
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. Read More
(12)
Rating: 5 stars
02/09/2007
This is very good I substituted evaporated milk and one apple for one of the potatoes and it was very good. Read More
(12)
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