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Fresh Pumpkin Soup Recipe

Fresh Pumpkin Soup Recipe

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 YIELD:9 servings


  • 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
  • 1/2 cup fresh pumpkin seeds
  • 1 teaspoon canola oil
  • 1/8 teaspoon salt


  • 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).

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.