Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Harvest Pumpkin & Squash Soup Recipe
    Lost? Site Map

    Harvest Pumpkin & Squash Soup

    Harvest Pumpkin & Squash Soup. Photo by BearsFanJeff

    1/1 Photo of Harvest Pumpkin & Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    45 mins

    5 mins

    BearsFanJeff's Note:

    Turn some of those gourds used for fall decorating into a creamy, tasty meal! This is a thick and hearty soup perfect for a cold winter's night. I like mine topped with a little parmesan cheese and croutons. You could use all chicken stock in this recipe, I just happened to have some vegetable stock in the fridge. The preparation time includes time to peel the gourds and apples.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note


    Serves: 8



    Units: US | Metric


    1. 1
      In a large pot, combine the squash, pumpkin, apple, onion and stock.
    2. 2
      Bring to a boil, then simmer until the pumpkin and squash are soft, about 20 minutes.
    3. 3
      Transfer the mix into a food processor and blend until smooth. I did this in several batches.
    4. 4
      Pour the processed soup into another pot or crock pot to reheat.
    5. 5
      Simmer and add the cream, curry powder, salt and sugar. Stir until all the ingredients are combined.
    6. 6
      Serve hot or the soup can be refrigerated or frozen.

    Ratings & Reviews:


    Nutritional Facts for Harvest Pumpkin & Squash Soup

    Serving Size: 1 (271 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 199.9
    Calories from Fat 107
    Total Fat 11.9 g
    Saturated Fat 7.1 g
    Cholesterol 42.5 mg
    Sodium 392.4 mg
    Total Carbohydrate 22.2 g
    Dietary Fiber 2.8 g
    Sugars 8.4 g
    Protein 3.7 g

    The following items or measurements are not included:

    vegetable stock

    Ideas from


    Over 475,000 Recipes Network of Sites