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

Fresh Pumpkin Soup Recipe

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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
TOTAL TIME: Prep: 50 min. Cook: 8 hours
MAKES:9 servings
TOTAL TIME: Prep: 50 min. Cook: 8 hours
MAKES: 9 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
  3. 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).
Originally published as Fresh Pumpkin Soup in Light & Tasty October/November 2001, p13

Nutritional Facts

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.

Reviews for Fresh Pumpkin Soup

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (3)
3 Star
 (1)
2 Star
 (1)
1 Star
 (4)
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MY REVIEW
Reviewed Sep. 24, 2013

when I was growing up, my mom made pumpkin soup every fall. she did not add apples, but did make homemade potato dumplings to add to the finished soup. This is very fall

MY REVIEW
Reviewed Oct. 21, 2012

Was different, I added a little fresh nutmeg on top, which I felt added to it

MY REVIEW
Reviewed Nov. 14, 2011

My daughter and I love all sorts of soups and always the freshest ingredients, so we were looking forward to eating this. However, we did not like the flavor at all and will not be making it again. We threw it all out.

MY REVIEW
Reviewed Feb. 9, 2011

My mom and I made this, it really was disgusting, we threw the whole thing away, and we eat about anything, I'd never make this again

MY REVIEW
Reviewed Oct. 19, 2010

If time is a factor with Fresh; use a pressure cooker to cut the time to about 45 minutes under 15 pounds pressure.

Apples too.

Blend well and strain for Smooth texture.

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