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Pumpkin Soup Recipe
Pumpkin Soup Recipe photo by Taste of Home

Pumpkin Soup Recipe

Read Reviews (28)
4.38 28
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

Ingredients

  • 1/2 cup finely chopped onion
  • 2 tablespoons butter
  • 1 tablespoon King Arthur Unbleached All-Purpose Flour
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 teaspoon brown sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 cup heavy whipping cream

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.

Directions

  1. In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook for 2 minutes or until heated through. Yield: 6 servings.
Originally published as Pumpkin Soup in Quick Cooking September/October 1998, p11

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.

Reviews for Pumpkin Soup(28)

AVERAGE RATING
   (29)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (9)
3 Star
 (3)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 24, 2013

Super easy and very tasty! I was expecting it to be more sweet, so I added two more teaspoons of brown sugar.

MY REVIEW
Reviewed Feb. 11, 2013

Tried this soup and it was a little bland, so I added a little more brown sugar (2 Tbls) and garnished with a sprinkle of raisins and Pumpkin Flax granola...added just the right amount of sweetness to this soup..also added about 5 ground baby carrots when I sauted the onion..also used pumpkin spice instead of just nutmeg..was yummy!

MY REVIEW
Reviewed Nov. 21, 2012

Just made it ahead of time for Thanksgiving & it came out so DELICIOUS! I needed to double the recipe but also added extra spices: approx a 1/2t. of cinnamon, extra nutmeg, dash of cayenne pepper & cloves. All to taste really. I thought it was alittle bland after addiing the cream & I thinkened it with flour & water paste since it was also not as thick as I like. I added another can of pumpkin to give it more pumpkin flavor. And viola! I made a butternut squash soup last year which was great but this came out even better!

MY REVIEW
Reviewed May. 4, 2012

I really liked this soup. I used 1 tbsp honey instead of the brown sugar and added cinnamon and pumpkin pie spice as well. The taste was so unique that I can't describe it, but it was delicious. The pumpkin is not very strong. What comes through the most is a creamy consistency. I will definitely be making this again.

MY REVIEW
Reviewed Nov. 26, 2011

I happened to have all the ingredients that this recipe called for and was in the mood for soup, so I tried it out with several of the suggestions below. I used 3 Tbsp of flour to thicken it up, 1 Tbsp of brown sugar (it was a bit too sweet for me, maybe I'll try 1/2 Tbsp next time) and added 1 tsp pumpkin pie spice (when am I going to use this again?). It's delicious! It somewhat reminds me of this cream of pumpkin soup that I used to order from Earth, Wind and Flour when I was working with my sister many years ago.

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