Rating: 4.06 stars
17 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

A perfect, not too pumpkin-y pumpkin soup for chilly winter afternoons. Toasted pumpkin seeds are a fun add-in.

Recipe Summary test

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large pot over medium heat. Cook and stir leeks and carrots in hot oil until softened, 5 to 10 minutes.

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  • Stir chicken broth into leek mixture; bring to a boil. Add potatoes, salt, cloves, and pepper; boil until potatoes are tender, about 15 minutes.

  • Pour pumpkin puree into a large bowl. Stir 1 cup of broth and potatoes mixture into pumpkin.

  • Pour pumpkin mixture, corn, and milk into chicken broth mixture in the large pot. Stir to combine and simmer until heated through and flavors blend, at least 5 minutes. Sprinkle individual servings with parsley.

Cook's Note:

Vegetable stock can be substituted for a fabulous vegetarian soup!

Nutrition Facts

288 calories; protein 7.1g; carbohydrates 44.3g; fat 11.1g; cholesterol 7.2mg; sodium 1819.6mg. Full Nutrition
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Reviews (12)

Most helpful positive review

Rating: 4 stars
02/08/2015
This was pretty good and will make it again. I used fresh pumpkin in chunks and added a couple of other veggies I had on hand. Then I gave it a slight twist with an immersion blender leaving it slightly chunky and smooth at the same time. This is a nice combination of sweet and savoury. Thank you EVEAPPLE for the recipe. Read More
(9)

Most helpful critical review

Rating: 3 stars
11/10/2019
I made three changes initially which I don't think changed how I'd rate this recipe if I hadn't. I used 1 spicy Italian sausage link (diced), turnips (halving the potato content) and coconut milk instead of milk. With that said, it needed something more. As above, I rated it a 3. After this, I added curry and cinnamon which really added the flavor and depth needed to bring it to 4.5 stars. Read More
(1)
17 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
02/08/2015
This was pretty good and will make it again. I used fresh pumpkin in chunks and added a couple of other veggies I had on hand. Then I gave it a slight twist with an immersion blender leaving it slightly chunky and smooth at the same time. This is a nice combination of sweet and savoury. Thank you EVEAPPLE for the recipe. Read More
(9)
Rating: 5 stars
01/16/2018
Delicious! Used coconut milk and it was amazing. Read More
(2)
Rating: 5 stars
10/09/2016
I was very good. Will make it again. I did not have any milk so I added tahini butter to make it creamy. Yummy!! Read More
(1)
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Rating: 3 stars
11/10/2019
I made three changes initially which I don't think changed how I'd rate this recipe if I hadn't. I used 1 spicy Italian sausage link (diced), turnips (halving the potato content) and coconut milk instead of milk. With that said, it needed something more. As above, I rated it a 3. After this, I added curry and cinnamon which really added the flavor and depth needed to bring it to 4.5 stars. Read More
(1)
Rating: 5 stars
01/26/2020
Excellent! Used curry to taste instead of cloves. Used fresh corn. Added a red bell pepper celery and two packs of sliced baby bella mushrooms and 1/2 cup white rice. Used paprika and cayenne pepper to taste as well. No need to use that much olive oil at all. Used a little more than a tablespoon. Sauteed leeks and garlic for a few minutes then added the celery and bell pepper. Sauteed a bit then added carrots and mushrooms. Sauteed a bit longer then followed recipe as written. Read More
Rating: 4 stars
12/09/2018
I m always needing a new idea for another way to use pumpkin instead of pies and bread. This is a very tasty and healthy alternative. I added bacon the second night to give it more flavor. Read More
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Rating: 5 stars
11/30/2020
Great soup that really doesn’t taste “pumpkiny” I added diced chicken and 1/4 cup of brown rice to make it heartier. But I only used one large potato. I also added a couple dashes of nutmeg. Even my son who is not a soup guy said it was good. Read More
Rating: 5 stars
11/15/2020
delicious recipe even my grandkids like this!! I used an immersion blender to thicken but not too much as my gk like to see the corn and carrots. I used coconut oil vegetable broth and chicken broth seasoning. And I used fresh pumpkin puree from pie pumpkins. Read More
Rating: 4 stars
11/04/2015
I don't really like the taste of pumpkin but I like it in soups. This is a good pumpkin soup that does not taste like pumpkin and is easy to make. You need to taste it and adjust the seasonings and liquids to your liking. Since I did not have everything on hand I made some adjustments and my family and co-workers Loved It. I will make it again. Used white onion instead of leeks but leeks would be great. Only used 1-2 T of oil to saute onions then added a little stock to simmer potatoes and carrots. Used canned creamed corn instead of frozen. Added a can of rinsed white beans and used two potatoes. Used White Cooking Wine instead of milk. Used more parsley salt and black pepper during the cook and added a dash of cayenne pepper. I hold back on the total broth and add to my preference. Thinning soup if needed with more stock or wine. An optional add-in would be diced cooked chicken to make it even more hearty. Read More