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Creamy Pumpkin Soup Recipe

Creamy Pumpkin Soup Recipe

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. YIELD:6 servings


  • 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 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled


  • 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).

Nutritional Facts

1 cup: 258 calories, 15g fat (9g saturated fat), 51mg cholesterol, 621mg sodium, 22g carbohydrate (10g sugars, 2g fiber), 7g protein.

Reviews for Creamy Pumpkin Soup

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dimples957 User ID: 2060065 38304
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?"

Megverse User ID: 6975636 12701
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."

joyride383 User ID: 6294656 27611
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!"

RGILBmom User ID: 2565341 201678
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!"

sandyblas User ID: 3867310 40349
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"

keverwann User ID: 1807985 38275
Reviewed Dec. 17, 2009

"This tasted a lot like the title, nothing more than that. We left out the bacon to make it a meatless meal. It would be a nice accompaniment to a good, dense loaf of homemade rye bread."

tlsmith User ID: 2486200 40348
Reviewed Nov. 11, 2009

"I love this soup! Make sure you top the soup with the bacon because that really makes the dish. Also, I usually add a little sugar (or splenda) to the soup for a hint of sweetness."

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