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Pumpkin Soup Recipe

Pumpkin Soup

Recipe courtesy Chef Kerry Simon, Simon Kitchen & Bar, Hard Rock Hotel, Las Vegas, NV

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (44)

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Average Rating:

Total Reviews: 44

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  • on May 07, 2013

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    I loved it. I improvised with what was in my kitchen... A can of pumpkin, an apple, onion, butter, 1 cup 1% milk, 1 can chicken broth. (added water. No carrots, no cream. I chopped fresh sage & topped with roasted pine nuts. For my second serving I dropped a spoon of pesto into the center. It is delicious! Oh & a dash of salt! I'm taking it to my girlfriends tomorrow night.

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  • on November 14, 2012

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    Thought this recipe was a greattt way to use the pumpkins I had sitting on my porch. Only needed one pumpkin for the recipe- and I even doubled it and had pumpkin puree left over.
    Used 3 apples when I doubled it, not 2; used a couple pinched of dried sage; used 1/3 cup heavy cream and the rest just skim milk (what I had available and also added: all spice, cinnamon, kosher salt, pepper, sugar, and some nutmeg, all to taste.
    Turned out great, although it took me a while to puree the pumpkin and cook it all. I will definitely be making this again, probably in a couple days when I need to rid myself of another pumpkin off the porch!

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  • on November 14, 2012

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    I like the clean, simple, fall flavors and it's filling too. I added the slightest touch of cayenne for some warmth.

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  • on November 12, 2012

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    Even the kids ate it.

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  • on November 09, 2012

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    I spiced it up a bit with Garam Masala (an Indian spice blend, doubled the amount, and used the suggested coconut milk. Here's what I came up that tasted amazing and got really good reviews equal to 4-5 stars!

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  • on November 04, 2012

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    Great soup! I substituted the chicken stock with veggie stock and swapped the cream with a can of coconut milk and it was delicious! Even my picky 92 year old grandma approved!

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  • on October 16, 2012

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    I doubled the recipe, added kale and lightened up on the cream - superb!

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  • on October 14, 2012

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    Easy Recipe, turned out great, creamy, mild flavor. A couple notes:

    I used an immersion blender, and the texture was great using that.
    I could have used less cream and still have a great flavor to the soup.
    I roasted my pumpkin for closer to an hour, but they were big pieces, so maybe I wouldn't have need to roast as long if I cut them up smaller.

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  • on October 12, 2012

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    This is a great recipe! I'm a vegetarian so I used vegetable stock. I also thought that I could have used less cream and it would still be amazingly good. The taste is very simple but the sage is great with the vegetables. My favourite part is the itty bitty pieces of vegetables, when pureed...soooo yummy!

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  • on September 30, 2012

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    This was a great pumpkin soup recipe without the cream. I liked that I blended it before I added the chicken broth. Wasn't sure I liked the consistency of the carrot still having a little crunch after blending the mixture. But everyone else loved the consistency. I added extra sage and cayenne to the soup and a little sherry to our bowls. Also crumbled bacon, fried sage leaf or grated parmesan would be good. I served it with Adel's chicken apple sausage and hot sour dough.

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