" the Bomb" Pumpkin Soup

Total Time
Prep 5 mins
Cook 30 mins

A wonderful harvest Pumpkin Soup - The best we have ever tasted. I got this recipe from "Belle" Magazine. You must try it--it's nothing short of "Amazing".

Ingredients Nutrition


  1. Melt butter in large, leavy pot over medium-high heat.
  2. Add carrots and next 6 ingredients and sauté until vegetables are softened, about 10 minutes. Discard bay leaf.
  3. Transfer mixture to processor and blend until smooth. Return mixture to pot.
  4. Add stock and all remaining ingredients. Boil soup over medium-high head to blend flavours, about 15 minutes. Cool slightly.
  5. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper.
  6. Bring soup to simmer.
  7. Divide among serving bowls, and sprinkle with roasted Pumpkin seeds that have been hulled or roasted peanuts.
  8. This is so very yummy!
Most Helpful

This soup is the bomb! It was a bit too sweet for me with the sweetened milk and ripe banana. Next time I will use a less ripe banana. Also Step #5 is unnecessary because you already process the soup to be smooth in Step #3.

FLKeysJen November 13, 2014

Used fresh cooked pumpkin that I had left over from night before, and didn't have allspice, but made recipe otherwise unchanged. DH is a non-banana man, and found the banana taste a bit much, I think next time I'd also enjoy it more with half as much banana. A delicious recipe, definite comfort food. Imagine being able to put condensed milk in your soup!! Yum.

Nattymummy July 10, 2007

This soup is GREAT!

SoupLady November 25, 2006