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I love gardening and have a big pumpkin patch. A few years ago when our harvest was very plentiful, I experimented and came up with this recipe. My family just loves this soup.
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 258 calories, 15 g fat (9 g saturated fat), 51 mg cholesterol, 621 mg sodium, 22 g carbohydrate, 2 g fiber, 7 g protein.
Originally published as Creamy Pumpkin Soup in Country October/November 1995, p51
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Reviewed on Nov. 15, 2012 by Megverse
This is probably the best pumpkin soup I've had! Me and the boyfriend each had seconds. Also, we doubled the amount of bacon because we are bacon hounds. I wouldn't have thought to put sour cream in it, but it really adds to the soup.The only thing I think I will change when I make it again is substituting vegetable broth for the chicken broth, I think there is a little lingering chicken taste that doesn't seem to fit when the soup is primarily vegetarian so I think the vegetable broth would be a better fit.
This is probably the best pumpkin soup I've had! Me and the boyfriend each had seconds. Also, we doubled the amount of bacon because we are bacon hounds. I wouldn't have thought to put sour cream in it, but it really adds to the soup.
The only thing I think I will change when I make it again is substituting vegetable broth for the chicken broth, I think there is a little lingering chicken taste that doesn't seem to fit when the soup is primarily vegetarian so I think the vegetable broth would be a better fit.
Reviewed on Oct. 22, 2011 by joyride383
A bit too thin, didn't add the bacon. Great ease, but next time I would add more potatoes or use cream instead of milk We prefer a thicker soup... Delicious flavors!
Reviewed on Oct. 17, 2011 by RGILBmom
Wow! This was so much better than I thought it would be! Everybody loved it and has asked me to make it again!
Reviewed on Feb. 24, 2010 by sandyblas
Creamy but bland, might make a good sauce in a casserole, would probable turn into something else if I make again
Reviewed on Dec. 17, 2009 by keverwann
This tasted a lot like the title, nothing more than that. We left out the bacon to make it a meatless meal. It would be a nice accompaniment to a good, dense loaf of homemade rye bread.
Reviewed on Nov. 11, 2009 by tlsmith
I love this soup! Make sure you top the soup with the bacon because that really makes the dish. Also, I usually add a little sugar (or splenda) to the soup for a hint of sweetness.
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