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My review
Pumpkin Soup
Lea Ogawa
"This delicious, cream-like soup is served at our family's Thanksgiving dinner every year."
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Ingredients
1 h 15 m servings 114 calsOriginal recipe yields 8 servings (8 to 10 servings)
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Directions
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Prep
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Cook
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Ready In
- Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered. Watch Now
- Puree the soup in small batches (1 cup at a time) using a food processor or blender. Watch Now
- Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley. Watch Now
Nutrition Facts
Per Serving: 114 calories; 6.3 g fat; 13.5 g carbohydrates; 2.7 g protein; 24 mg cholesterol; 1458 mg sodium. Full nutrition
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Reviews
Read all reviews 510655 Ratings
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Most helpful positive review
7/11/2006
For a lighter version of this soup, I copied everything off this recipe except only added 1 Tablespoon of the Heavy Whipping Cream. Really I could have gone without the whipping cream all toget...
Most helpful critical review
12/6/2009
I must say, I am quite surprised by all the stellar reviews. Some have said that they are not fans of pumpkin, and they loved this, so, perhaps that's the issue. I love pumpkin! For once, I f...
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7/11/2006
For a lighter version of this soup, I copied everything off this recipe except only added 1 Tablespoon of the Heavy Whipping Cream. Really I could have gone without the whipping cream all toget...
10/25/2005
This is an excellent recipe for pumpkin soup! I have been using it for about two years and my whole family loves it! Even kids will eat this soup! Sometimes I replace the heavy whipping cre...
10/6/2007
Loved this soup - but I made it for vegetarians with vegetable stock, added a tablespoon or so of peanut butter, some freshly ground black pepper, a bay leaf and I used canned pumpkin. Instead o...
10/24/2007
Really good. I made a few changes that others made. First, I cooked my pumpkin in a glass dish at 375 for about 90 minutes (cut in half, cleaned out, cut side down, covered with foil). I cool...
12/3/2006
This soup is not only easy to make, but incredibly good! I didn't have whipping cream - just used what I had on hand - skim milk. Flavor was still great and felt better because it was less fatt...
10/31/2007
To the previous post, yes, you can use the canned pumpkin, it is just pureed pumpkin, the same (almost)as if you cooked and pureed your own pumpkin. Delicious soup. More people need to try it. ...
11/14/2009
Based on other reviews and personal preferences I modified this recipe as follows: 6 cups reduced salt chicken stock 1 1/2 teaspoons salt 4 cups pumpkin puree 1 teaspoon chopped fresh parsley...
2/6/2005
My whole family loves it! I started with raw pumpkin and added 8 cups of raw cubed pumpkin instead of 4 cups puree, and it worked great! I just pureed it later on before adding the cream