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Harvest Pumpkin Soup

Recipe photo courtesy of Krause, Johansen

This creamy soup, served in mugs, provides warm and comforting sips for the fall season.

Source: Martha Stewart Living, October 2007
Servings

Ingredients

Directions

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96
  • MS12539253
    8 OCT, 2017
    I loved the earthiness of this soup and using root vegetables instead of making it a sweet or curried soup. Takes a little more time to make because your enhancing the stock with the seeds & membranes of the pumpkin. Will definitely make again.
    Reply
  • geekella
    11 JUL, 2014
    I remember doing this soup the year that magazine issue came out. Ever since then, my family asks me to make more every autumn. This recipe has created a lot of nice memories for me. And it tastes absolutely delicious.
    Reply
  • fletch123
    22 DEC, 2010
    Really good soup that is worth the work. This has become a staple recipe!
    Reply
  • Daisy_Mae
    30 OCT, 2010
    I was ahead of myself and already boiled my pumpkin (didn't put it in the oven), its quite liquid, do you think it will still work?
    Reply
  • vanessita
    23 OCT, 2010
    Oh my Goodness! This soup is delicious. I however add some fresh sage to it. You can use acorn squash or any combination of fall harvest veggies for this. I am eating a cup right now! YUM YUM!
    Reply
  • MPC15
    17 OCT, 2010
    This soup is excellent. It took a long time to make (3-4 hours), and it was a little difficult/confusing. In the end, it tasted amazing. One thing that i loved was when you puree the liquid in the last step, leave a little chunks. It gives good techture. P.S: store-bought pumpkin puree works fine : )
    Reply
  • detroiterchick
    5 OCT, 2009
    Has anyone tried this with store-bought pumpkin puree?
    Reply

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