Total Time
Prep 5 mins
Cook 20 mins

This freezes well and is great for lunch if you are following a Weight Watchers points plan as it has 0 points and for when you are short on points and time! :)

Ingredients Nutrition


  1. Put everything into a large pot and cover with water.
  2. Boil until the pumpkin is soft.
  3. Do NOT remove any water.
  4. Using a stab mixer/blender, puree everything until smooth.
  5. Sprinkle with chopped parsley if desired when serving.


Most Helpful

A super easy pumpin soup. I did use 1 cup of homemade concentrated vegetable stock and topped the rest with water, though next time I would add a little less water so as to have a slightly thicker consistency. Served with recipe #209427 and side salad. I think served like this you would get 4 to 6 serves. Thank you Jogreen, made for Healthy Choices.

I'mPat April 29, 2010

Very good base for a pumpkin soup. I like mine with a little oomph to it so I added a little curry powder. Had it with toasted pumpernickel bread and it was AMAZING. Thanks Jogreen.

kate09 September 16, 2007

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