A super-easy, yet delicious pumpkin soup. Chicken stock, pumpkin puree and seasonings are simmered together before being liquidised and served. Enjoy with a crusty bread roll.
Pumpkin puree can be purchased jarred or tinned online and in specialty shops. If unavailable, simply bake or steam the equivalent weight of peeled and cubed pumpkin, and then puree yourself. Pureed pumpkin can be stored in the freezer for months.
I love it. - 03 Oct 2013
Very nice recipe, but far too salty for my taste. Next time I would not put any salt in it, the stock was salty enough. - 06 Nov 2016
For a lighter version of this soup, I copied everything off this recipe except only added 1 Tablespoon of the Heavy Whipping Cream. Really I could have gone without the whipping cream all together. I modified this soup so it would be lighter in both fat and calories. I thought that the flavor and smooth texture was not compromised at all by reducing the whipping cream amount. My husband and I found this almost as good as the gourmet pumpkin soup that we at at Sandals in St.Lucia. - 11 Jul 2006 (Review from Allrecipes US | Canada)