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Harvest Pumpkin Soup

Total Time

Prep: 25 min. Cook: 45 min.


8 servings (2 quarts)

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


  • 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


  1. In a large saucepan, saute shallots and celery in butter until tender.
  2. 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.
  3. In a blender, process soup in batches until smooth. Return all to the pan. Stir in syrup; heat through.

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