Pumpkin Soup

Total Time:
1 hr 50 min
Prep:
10 min
Cook:
1 hr 40 min
Ingredients
  • 2 medium pumpkins (for recipe)
  • 1 large pumpkin (for tureen)
  • 2 cups chicken broth
  • 1 cup water
  • 1/4 cup maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon ginger
  • 1 cup half and half
  • Toasted pumpkin seeds, optional
Directions

Preheat the oven to 350 degrees. Cut the 2 medium pumpkins in half, scoop out the seeds, and place skin-side down on a baking sheet. Bake for 35 to 45 minutes, or until soft. Scoop out the pumpkin flesh into food processor and puree until smooth. Pour pureed pumpkin into a saucepan and add the chicken broth, water, maple syrup and spices. Bring to a boil, then reduce to a simmer and cook for 30 minutes. Meanwhile, cut the top off the large pumpkin to create the soup tureen. The hole should be wide enough to fit a ladle. Hollow out the seeds, checking for holes and lining with plastic, if necessary. Remove the soup from heat and stir in the half and half. Pour the soup into the pumpkin tureen and serve garnished with toasted pumpkin seeds.

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    I added red curry powder and a squeezed orange which really made it pop. The correct cooking time is one hour for the pumpkins for best caramelized flavor. I decided to serve them in small individual Sugar Pie Pumpkins at the table and the dish was delightful.
    It was very good. I used two sugar pumpkin. Just right. I did increase the spice and I left out the syrup. I didn't want a sweet soup. I didn't have enough cream so I added some whole milk. It was great.
    Awesome soup! I used 4 cups of fresh pumpkin and all of the correct measured ingredients and it was delicious! Yum!
    Really good. I cooked the pumpkin over the weekend and saved it so it was a quick meal on a weeknight. I accidentally put the cream in while the soup was cooking and it was great.
    This was a great recipe! I substituted brown sugar instead of maple syrup, increased the spices a bit, and I used fat free half and half and it was so good! It's definitely a delicious autumn soup!
    Recipe needs definition of "medium" pumpkin, or an approximation of what volume of puree is intended. Number of servings created would also be helpful. Sunflower seeds work very well for garnish. Add cheddar cheese on snack crackers and you definitely have a full meal!
     
    Delicious! Taking the time to use fresh pumpkin was worth it! I used fat free half & half and sugar free maple pancake syrup to make it Dukan diet friendly. I also increased the spices as it tasted a little bland and I felt like I might have had more pumpkin than it called for. I used 2 3lb pumpkins sold at the store as pumpkin pie size.
    A very simple, from scratch recipe that had the perfect sweetness level. The spices make it taste like pumpkin pie. My family enjoyed the soup and it will become a household recipe for sure.
    We made this for an appetizer to Thanksgiving dinner, and when I asked what I should rate it out of five, I got 5, 4 3/4, 5... If I make it again, I'm going to add more spice, as I, personally, found it a little bland. I used pumpkin puree to save on time.
    I was put off a little bit by the tedious sraping of the roasted pumpkin halves but was immensely surprised and pleased with the results of my efforts. This soup is very filling and can serve as a main course.
     
    I garnished it with toasted pumpkin seeds (which I made while the roasting was going on) and with crispy lardons (I am in France and use this staple alot: essentially little jullienned bacon bits) They were a perfect addition and of course a fresh baguette from the local boulangerie only add more pizz-azz to this wonderful meal.
    diet friendly and good
    This recipe was easy and simple to make. I substituted two cans of pureed pumpkin instead of actually roasting the pumpkins myself. The taste was pretty good. It had a creamy consistency. I've tried a number of pumpkin soup recipes trying to find one similiar to one that I had in a restaurant a few years ago. This recipe is more on the sweet side than the savory side. Not bad, but I probably won't make this recipe again.
    Such a simple recipe but so tasty. I was aprehensive about the maple syrup but the soup doesn't have a maple flavor - it just adds a bit of sweetness. I used real pumpkin and chicken stock rather than broth.
    This was a wonderful soup for the first fall day. I even tried it with a large can of pre-made pumpkin and left out the chicken stock. It was like a great Halloween dessert soup!
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