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Judy's Pumpkin Soup

Rated as 4.82 out of 5 Stars
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"Do you have guests you would like to impress? This is the best pumpkin soup I have ever tasted. It is so good it leaves you with a craving that lasts for weeks! Wonderful to serve for the holidays. I like to serve this soup in hollowed-out individual pumpkins for a special presentation."
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Ingredients

1 h servings 198
Original recipe yields 6 servings

Directions

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  1. Melt butter in a large pot over medium heat. Cook and stir onion and leek in melted butter until onion is soft and translucent, about 5 minutes. Add chicken broth, pumpkin puree, curry powder, salt, white pepper, ground ginger, and bay leaf to onion mixture; bring to a boil.
  2. Reduce heat to low and simmer, stirring occasionally, for 15 minutes. Remove from heat to cool. Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed mixture to pot and bring to a boil.
  3. Gradually stir half-and-half into pumpkin mixture; cook until soup is heated through, 5 to 10 minutes.

Nutrition Facts


Per Serving: 198 calories; 13.2 18.4 4.1 39 1429 Full nutrition

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Reviews

Read all reviews 29
  1. 34 Ratings

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    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

This soup is amazing and real easy to make. I tweaked it a bit as everyone who loves to cook will do. I added two tablespoons of honey and some cinnamon. I didn’t do the leek but went bigger on ...

Most helpful critical review

The texture was wholly unappealing. I used an immersion blender and substituted evaporated milk for the half and half.

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This soup is amazing and real easy to make. I tweaked it a bit as everyone who loves to cook will do. I added two tablespoons of honey and some cinnamon. I didn’t do the leek but went bigger on ...

Good flexible recipe! This time I used two onions instead of the onion leek combo. Worked fine. Also nice to replace the half and half with coconut milk.

Perfect. Will Make Again for Company. Great Pumpkin Flavor (Used our Jack-O-Lantern) with a wonderful complementary touch of spice. Both fresh and Savory! Yum, Thank You Judy. For Fresh Pumpk...

I have a milk allergy so I substituted coconut oil for butter and coconut milk for the cream. Gave it a devine coconut aroma and was delicious! I used an immersion mixer, but that sprayed hot p...

The flavor is so delicious! It is addictions.

Omg yum!! I've made this several times, but today I tweaked it only by adding two more ingredients. I sautéed two jalapeños with the onion and leeks, then added a can of whole cranberries before...

Wonderful. and tasty. My husband loved it. Substituted soft steamed cauliflower for leeks and unsweetened coconut milk for half and half. Did not purée as we prefer soup with texture. Used an...

This was a hit at a gathering of friends! I substituted low fat evaporated milk for the half and half, omitted the onion and added about a tsp. of onion salt, used 2 15 oz cans of pumpkin and a...

I loved this soup. I added a splash of white wine and instead of half and half, I used low fat milk and served with a dollop of low fat sour cream and pumpkin seeds on the top. I also added a b...