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

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2.5 12 12
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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. I top the creamy puree with a sprinkling of toasted pumpkin seeds. —Jane Shapton, Irvine, California
TOTAL TIME: Prep: 50 min. Cook: 8 hours
MAKES:9 servings
TOTAL TIME: Prep: 50 min. Cook: 8 hours
MAKES: 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

Nutritional Facts

1 cup: 102 calories, 2g fat (1g saturated fat), 0 cholesterol, 567mg sodium, 22g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fruit.


  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 15x10x1-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

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bereitbach User ID: 4958434 95794
Reviewed Nov. 18, 2014

"I hate giving a bad review, but I have to agree with others that this soup had the strangest taste. I had enough for two meals so for the first I tried to add some sweetener and cinnamon. It really didn't help much. The next time I tried adding salt and chicken bouillon cubes. We didn't even eat that one. I had to throw it out and I never throw food away. I'm disappointed because I have tasted really good pumpkin soup, but everything I try at home seems to have no taste or a weird taste."

carbon1 User ID: 7119492 56734
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"

herrojoa User ID: 3471187 74302
Reviewed Oct. 21, 2012

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

amandamkarlin User ID: 5662701 204522
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."

Miss Olivia Jean User ID: 5351844 38646
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"

46hillbilly User ID: 3144162 33656
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."

haben96 User ID: 4257563 91473
Reviewed Oct. 21, 2009

"I can't wait to make this soup. What type of pumpkin should I use?"

Cookjoy User ID: 840727 56728
Reviewed Oct. 4, 2009

"Thanks for the recipe!!"

keverwann User ID: 1807985 89905
Reviewed Feb. 20, 2009

"We made it with pears instead of apples and it turned out nicely."

cutlarie User ID: 2812682 95771
Reviewed Oct. 27, 2008

"Fantastic soup. Preparation is very time consuming, but once that is done very easy. soup is lovely and doesn't have the heavy cream base most pumpkin or squash soups contain. My husband loved it!"

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