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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 Nov. 02, 2010 by carrie carney
Too easy to make. I brought to a fall party and it got great reviews. A nice, mild flavor- not "overwhelmingly pumpkin". I made the night before and then heated in a crockpot and it held just fine.
Reviewed on Nov. 02, 2010 by LianaE
I have a super picky husband - but he raved about this soup (surprised me), but alas my pickier kids could not be convinced. I loved it - it was very tasty. It was bland, which is comforting in it's own way. It would be fun with a real punchy spice (whatever that means).
Reviewed on Aug. 20, 2010 by sewin76
I loved the concept of this soup, but made some minor revisions the second time. The second time, I only used one can of chicken broth instead of two, increased the brown sugar to 2 Tablespoons, decreased the whipping cream to use about 1/3 cup of half and half. Some of the revisions could be due to using home grown banana squash instead of canned pumpkin. Thanks so much for the recipe!
Reviewed on Nov. 02, 2009 by DianaCarey
I followed the previous reviews and added cinnamon and maple sausage and doubled the nutmeg. It was delicious. The leftovers were even better! I put it together 15 minutes before my company arrived and they all thought I had worked a long time on it. I will definitely make this again.
Reviewed on Oct. 11, 2009 by lcrement
I used this recipe and made the following changes: I added a can of evaporated milk instead of the whipping cream. I added a few sprinkles of pumpkin pie spice....then I added a pound of cooked/crumbled Jimmy Dean MAPLE sausage....I'm tellin' ya...It was Sooo Yummy. I also used a crockpot. You can't mess up this recipe.
Reviewed on Oct. 10, 2009 by beckmsolo
I, too, love this recipe. I also added cinnamon (Saigon, yummy!) and doubled the nutmeg. I also sprinkled additional grated fresh nutmeg on top. I was making it for a friend who needed pumpkin's healthful nutrients (betacarotene), so to make it even more healthy, I used the 99% fat free broth and substituted fat free evaporated milk (because of its creaminess). The soup still tastes so rich. I've added the recipe to my forever file! :>)
Reviewed on Nov. 10, 2008 by mac215
This soup is wonderful. I altered it by adding 1/8 tsp of cinnamon and doubled the nutmeg. I also used 99% fat free chicken broth and reduced the whipping cream to 3/4 cup to lower the calories. This tastes like the pumpkin soup at UNO's. Very easy to make!
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