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Creamy Pumpkin Soup Recipe
Creamy Pumpkin Soup Recipe photo by Taste of Home

Creamy Pumpkin Soup Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 2 cans (14-1/2 ounces each) chicken broth
  • 2 cups sliced peeled potatoes
  • 1 can (15 ounces) solid-pack pumpkin
  • 2 to 2-1/2 cups milk
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (8 ounces) sour cream
  • 1 tablespoon chopped fresh parsley
  • 3 bacon strips, cooked and crumbled

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.

Directions

  1. In a large saucepan, saute onion in butter until tender. Add the broth, potatoes and pumpkin; cook until the potatoes are tender, about 15 minutes. Remove from the heat; cool.
  2. Puree half of the mixture at a time in a blender or food processor until smooth; return all to the pan. Add the milk, nutmeg, salt and pepper; heat through.
  3. Meanwhile, combine the sour cream and parsley. Spoon soup into bowls; top each with a dollop of sour cream and sprinkle with bacon. Yield: 6 servings (1-1/2 quarts).
Originally published as Creamy Pumpkin Soup in Country October/November 1995, p51

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.

Reviews for Creamy Pumpkin Soup

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Nov. 6, 2013

"For those of you that made it and said there was not much flavor, could you add garlic to boost it?"

MY REVIEW
Reviewed Nov. 15, 2012

"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."

MY REVIEW
Reviewed Oct. 22, 2011

"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!"

MY REVIEW
Reviewed Oct. 17, 2011

"Wow! This was so much better than I thought it would be! Everybody loved it and has asked me to make it again!"

MY REVIEW
Reviewed Feb. 24, 2010

"Creamy but bland, might make a good sauce in a casserole, would probable turn into something else if I make again"

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