This easy soup will really warm you up on a winter evening!

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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 the olive oil in a large skillet over medium-high heat. Add pumpkin and onion; cook and stir until lightly browned. Transfer to a slow cooker. Pour in enough chicken broth to cover the pumpkin. Tie the rosemary, thyme, sage, cinnamon, and bay leaves into a piece of cheesecloth, and place in the slow cooker. Cover and cook on Low for 4 hours.

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  • After 4 hours, remove the herb sachet. Stir in the cream, and puree the soup with a hand blender until smooth. Serve.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

129.2 calories; 2.7 g protein; 15.5 g carbohydrates; 20.7 mg cholesterol; 265.3 mg sodium. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/29/2008
I used plain canned pumpkin I had leftover from turkey day. I didn't have heavy cream so I just added sour cream at the end. Also since I like thing a little spicy I just added a dash of red pepper flakes. It was quite good. I would make it again Read More
(98)

Most helpful critical review

Rating: 2 stars
11/01/2010
This may be an excellent recipe. It looks very good. But I will never make it because I do not know what a medium onion looks like or what a medium sugar pumpkin looks like. Recipes may refer to medium but should then state a quantity of the item. One person's medium may be another's small or large - who knows? Read More
(52)
25 Ratings
  • 5 star values: 5
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
11/29/2008
I used plain canned pumpkin I had leftover from turkey day. I didn't have heavy cream so I just added sour cream at the end. Also since I like thing a little spicy I just added a dash of red pepper flakes. It was quite good. I would make it again Read More
(98)
Rating: 4 stars
12/18/2005
On its own a bit bland but one heck of a base for a hearty winter soup: I added butter curry powder sesame and wasabi oil to the saute; put the herbs in at the bottom of the slow cooker with cinnampon sticks at the sides and bay leaves layered in; kicked up the bay a bit and set it for 12 hours on low. When done used a bit of the broth to saute some nice langoustines (any subtle-flavored fish would have done) added langs to bottom of serving bowl poured soup over drizzled with heavy cream. A smash hit at our house. Read More
(53)
Rating: 2 stars
11/01/2010
This may be an excellent recipe. It looks very good. But I will never make it because I do not know what a medium onion looks like or what a medium sugar pumpkin looks like. Recipes may refer to medium but should then state a quantity of the item. One person's medium may be another's small or large - who knows? Read More
(52)
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Rating: 4 stars
01/17/2008
I had to use dried herbs I live up north so fresh herbs are hard to get. I served this to people at work they loved it! Read More
(23)
Rating: 3 stars
11/01/2010
I like it because it's simple. I made pumpkin soup every year at Halloween and the kids loved it before going Trick/Treat. If you follow any recipe for carrot or squash soup it's very similar. I like to add celery and POTATOES to make it thicker. More spices like pumpkin pie mix and curry chili powder and whatever herbs I like. sometimes I leave the soup chunky with big pieces of pumpkin. I use lots of onions and butter. Read More
(15)
Rating: 3 stars
11/13/2006
I found the soup a little bland maybe if I spice it up with some ginger and cayenne pepper... or add some brown sugar and nutmeg... it is a good base but it needs something else. In any case thank you for sharing. Read More
(15)
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Rating: 5 stars
10/13/2008
The Recipe started a little bland but after I added a little V8 Juice it balanced well with some pasta. Was well liked by non soup eaters will definitely make again! Read More
(13)
Rating: 4 stars
11/24/2007
A little bland so I added some fresh pressed garlic and cooked for six hours. Read More
(12)
Rating: 4 stars
11/03/2009
I followed the recipe for this soup and thought it was delicious. Wonderful on a cold fall day! Really nice flavour with the fresh herbs! I would definitely make this recipe again. Read More
(9)