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While it looks elegant and is an appealing addition to a holiday meal, this creamy soup is so simple to make. My husband was skeptical at first, but after one bowl, he asked for second helpings! —Elizabeth Montgomery, Allston, Massachusetts
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 212 calories, 19 g fat (12 g saturated fat), 65 mg cholesterol, 427 mg sodium, 10 g carbohydrate, 3 g fiber, 3 g protein.
Originally published as Pumpkin Soup in Quick Cooking September/October 1998, p11
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Reviewed on Feb. 11, 2013 by mimil
Tried this soup and it was a little bland, so I added a little more brown sugar (2 Tbls) and garnished with a sprinkle of raisins and Pumpkin Flax granola...added just the right amount of sweetness to this soup..also added about 5 ground baby carrots when I sauted the onion..also used pumpkin spice instead of just nutmeg..was yummy!
Reviewed on Nov. 21, 2012 by 1957 Cooker
Just made it ahead of time for Thanksgiving & it came out so DELICIOUS! I needed to double the recipe but also added extra spices: approx a 1/2t. of cinnamon, extra nutmeg, dash of cayenne pepper & cloves. All to taste really. I thought it was alittle bland after addiing the cream & I thinkened it with flour & water paste since it was also not as thick as I like. I added another can of pumpkin to give it more pumpkin flavor. And viola! I made a butternut squash soup last year which was great but this came out even better!
Reviewed on May. 04, 2012 by bereitbach
I really liked this soup. I used 1 tbsp honey instead of the brown sugar and added cinnamon and pumpkin pie spice as well. The taste was so unique that I can't describe it, but it was delicious. The pumpkin is not very strong. What comes through the most is a creamy consistency. I will definitely be making this again.
Reviewed on Nov. 26, 2011 by amethystra
I happened to have all the ingredients that this recipe called for and was in the mood for soup, so I tried it out with several of the suggestions below. I used 3 Tbsp of flour to thicken it up, 1 Tbsp of brown sugar (it was a bit too sweet for me, maybe I'll try 1/2 Tbsp next time) and added 1 tsp pumpkin pie spice (when am I going to use this again?). It's delicious! It somewhat reminds me of this cream of pumpkin soup that I used to order from Earth, Wind and Flour when I was working with my sister many years ago.
Reviewed on Nov. 07, 2011 by kriserickj
I added extra brown sugar and 1/8 tsp cinnamon..... YUM
Reviewed on Nov. 06, 2011 by LoraDora728
This soup is delicious! I too made some variations after reading the previous reviews. I used 1Tbsp. of brown sugar, 1/2 tsp. of nutmeg, a sprinkle or two of ground cloves (to add some of that spice to the pumpkin flavor) and added some cornstarch (mixed with water) to thicken up the soup. I also used fat free 1/2 and 1/2, and am VERY pleased with the result. I highly recommend this soup, and it is easy to make!
Reviewed on Nov. 03, 2011 by Madge 6
I make this soup for our bazaar every year. I trade the nutmeg for cinnamon. Top each bowl with a little creme fraiche and and cinnamon croutons. I receive rave reviews.
Reviewed on Oct. 27, 2011 by IslandWife
I followed other postings and added a little more salt, cinnamon and allspice. I decided to add some "flare" and baked it in a pumpkin. I cleaned the pumpkin and rubbed the inside with olive oil. After I had heated the soup, but before adding the cream, I poured the soup into the shell and baked at 350 degrees for 2 hours. Right before serving I added the cream (warmed). When serving, I scraped some of the pumpkin with the soup - it was thick and delicious. Not to mention a beautiful serving "bowl"!
Reviewed on Oct. 26, 2011 by Mrs. NicoleM
This was better then I thought it would be and is a new favorite. I used chicken bouillon and only added enough water to keep it creamy. Also substituted the nutmeg for a Tablespoon of honey.
Reviewed on Oct. 18, 2011 by Gracegreen85
After reading all the reviews I decided to tweak it a bit as well. After I sauteed the onions with the butter I added the flour and then put everything into a crock pot for 1 1/2 hours to heat everything through and let all the spices really come together. I used light cream instead of heavy whipping cream and it still tasted delicious. I added extra of all the spices and added a dash of cumin and fried up some bacon and crumbled it into the soup. It turned out excellent!
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