Autumn Harvest Pumpkin Soup

READY IN: 20mins
Top Review by justcallmetoni

Tired of pumpkin soup that has the flavors of pie, I was instantly drawn to this more savory rendition of a favorite. The recipe is very easy to prepare and perfect for a quick meal. I used a Roma tomato preferring their meatiness and ease in seeding. A good dose of fresh white pepper and it was well seasoned and ready to go. I liked the savory combination but thought it did not hang together as well as I would have wanted. Update: Tonight I tried the leftovers with a tablespoon of salsa and a pinch of cinnamon. The spicy-heat combination was spunky and complimented the pumpkin soup very well. Definitely try it.

Ingredients Nutrition


  1. Heat the oil in-a small saucepan.
  2. When moderately hot, add the onion and saute until tender.
  3. Add the pumpkin, tomato, broth, salt, and pepper.
  4. Cover and cook for 8 to 10 minutes, stirring frequently.
  5. Carefully pour the hot mixture into a blender puree until smooth.
  6. Gradually add the milk and blend well.
  7. Return to heat to warm.
  8. Sprinkle with nutmeg before serving.

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