Fresh Pumpkin Soup Recipe

Fresh Pumpkin Soup Recipe
Photo by: Taste of Home
Rating

83% would make again

This appealing soup harvests the fall flavors of just-picked pumpkins and tart apples...and is sure to warm you up on a crisp autumn day. Jane Shapton of Portland, Oregon tops the creamy puree with a sprinkling of toasted pumpkin seeds

This recipe is:

Healthy

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  • 9 Servings
  • Prep: 50 min. Cook: 8 hours

Ingredients

  • 8 cups chopped fresh pumpkin (about 3 pounds)
  • 4 cups chicken broth
  • 3 small tart apples, peeled and chopped
  • 1 medium onion, chopped
  • 2 tablespoons lemon juice
  • 2 teaspoons minced fresh gingerroot
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • TOASTED PUMPKIN SEEDS:
  • 1/2 cup fresh pumpkin seeds
  • 1 teaspoon canola oil
  • 1/8 teaspoon salt

Directions

  • In a 5-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 8-10 hours or until pumpkin and apples are tender.
  • Meanwhile, toss pumpkin seeds with oil and salt. Spread onto an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 250° for 45-50 minutes or until golden brown. Set aside.
  • Cool soup slightly; process in batches in a blender. Transfer to a large saucepan; heat through. Garnish with toasted pumpkin seeds. Yield: 9 servings (about 2 quarts).

Nutritional Analysis: One serving (1 cup) equals 102 calories, 2 g fat (trace saturated fat), 0 cholesterol, 567 mg sodium, 22 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit.

Fresh Pumpkin Soup published in Light & Tasty October/November 2001, p13

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Reviews for Fresh Pumpkin Soup (6)

Fresh Pumpkin Soup Recipe

Fresh Pumpkin Soup

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

Reviewed on Oct. 21, 2009 by haben96

I can't wait to make this soup. What type of pumpkin should I use?

Reviewed on Oct. 04, 2009 by Cookjoy

Thanks for the recipe!!

Reviewed on Feb. 20, 2009 by keverwann

We made it with pears instead of apples and it turned out nicely.

Reviewed on Oct. 27, 2008 by cutlarie

Fantastic soup. Preparation is very time consuming, but once that is done very easy. Soup is lovely and doesn't have the heavy cream base most pumpkin or squash soups contain. My husband loved it!

Reviewed on Oct. 04, 2008 by oregonphoenix

Hi, jkjdk :) This recipe should work for you -- just substitute a large can of pumpkin for the fresh. Cook the apples in a large pot with a little of the chicken broth to keep them from sticking. When they're soft, process them in the blender after they've cooled a bit. Combine everything in your slow cooker, or return it to the large pot. Heat slowly to prevent sticking. Serve with hearty, whole grain rolls. Yum :)

TD

Reviewed on Oct. 02, 2008 by jkjdk

Do you have a recipe using canned pumpkin? I like pumpkin soup but avoid cooking fresh.

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