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Harvest Pumpkin Soup

 Harvest Pumpkin Soup
A drizzle of maple syrup is the crowning touch to this thick and creamy soup. You can also substitute 4 cups mashed butternut squash for the fresh pumpkin. —Lesley Pew, Lynn, Massachusetts
8 ServingsPrep: 25 min. Cook: 45 min.


  • 1 cup chopped shallots
  • 3/4 cup chopped celery
  • 1 tablespoon butter
  • 1 can (29 ounces) solid-pack pumpkin
  • 2 cups chopped peeled pears
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 cup white wine or additional reduced-sodium chicken broth
  • 1/2 cup water
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup maple syrup


  • In a large saucepan, saute shallots and celery in butter until
  • tender.
  • Stir in the pumpkin, pears, broth, wine, water, bay leaf, salt and
  • pepper. Bring to a boil. Reduce heat; cover and simmer for 30-40
  • minutes or until pears are tender. Discard bay leaf. Cool slightly.
  • In a blender, process soup in batches until smooth. Return all to the
  • pan. Stir in syrup; heat through. Yield: 8 servings (2 quarts).

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Harvest Pumpkin Soup (continued)

Nutritional Facts: 1 cup equals 156 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 472 mg sodium, 32 g carbohydrate, 6 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now