With a wonderful banana flavor, this muffin is incredibly moist and fluffy.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Additional Time: | 1 hr 20 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 4 |
Ingredients
- 2 small sugar pumpkin
- 3 cups chicken stock
- ¾ cup heavy whipping cream
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground sage
- 1 ½ teaspoons salt
- 4 tablespoons sour cream
Instructions
- Preheat the oven to 400 degrees F (205 degrees C). Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non-stick cooking spray. Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes. Remove pumpkins from oven and let cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins.
- Add chicken stock to pumpkin and purée. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in cream, nutmeg, sage, and salt. Mix well and remove from heat. Serve garnished with a dollop of sour cream.
Nutrition Facts
| Calories | 245 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 12 g |
| Sodium | 899 mg |
| Sugars | 3 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I made it the way it said. No changes. I made red lobster cheddar biscuits to go with it!
I double up on the nutmeg as I found it too bland. I also substituted the sour cream for plain Greek yogurt and sprinkled paprika on top. I will make this one again.
Used (1) fresh pumpkin from Orchard (soup pumpkin). Added sugar (1/3) cup to chicken stock before puree.
This soup is so good! I doubled up on the nutmeg and used thyme instead of sage because that’s what I had. Hubby loves it!
A sugar pumpkin makes about 2 cups of puree, so this recipe calls for about 4 cups of pumpkin puree for those who were wondering
to salty and hard to tell the measurements with “small pumpkin”
If you are looking for a way to make this dairy free, you can substitute goat milk for the whipping cream and it turns out great! I’ve made it both ways and I can’t get enough of it!
I have been making this recipe for years and it’a amazing. I always use 2 sugar pumpkins plus a butternut squash and adjust the other ingredients by adding more chicken stock, cream and spices to accomodate the squash. The butternut squash makes it sweet, rich and more flavorful. I also add some cracked pepper at the end of cooking for additional flavor. If you don’t know what sugar pumpins are, they are the same as pie pumpkins, which you can get at the produce section of most grocery stores and at farmer’s markets this time of year. Delicious…give it a try!
I made this and didnt change anything, other than using canned pumpkin in the recipe. When I put the recipe in my allrecipe’s shopping list it called for SEVEN cups of pumpkin. I used 2 of the large cans of pumpkin puree and I didnt have an issue with thickness- it was very thick and creamy. I was a bit worried about the recipe- soooo many comments had changed so many things, but I decided to just follow it and it was very good- subtle, and delicious. I have had many pumpkin soups and this was the best I have had- it retained it pumpkin flavor. **If you are looking to slurp pumpkin pie, this isnt the recipe for you, but there are a lot of comments with sweeter variations. Thank you for the recipe!
I don’t know if I did something wrong, but it was not good for me. I did follow someones directions that said it was bland so they doubled the spices. I was expecting slightly sweet. It was salty. Also two pumpkins made a . I have a ton of mush.
As written, this recipe didn’t do much for me. Then I doubled the spices, added addl 1/3 c brown sugar, 1/4 c sweet onion sauteed & pureed with one medium boiled carrot and about 1/4 c milk. Now we’re cooking! I put some in the crock pot this morning to see if I can make it that good twice!
I used about 20 oz of canned pumpkin, 1 1/2 tablespoons of sugar and 1 tablespoon of pumpkin pie spice. the only thing i wish was different was the thickness. its a little to watery for me but overall it was good.
This was outstanding. I hated pumpkin soup until I ate this!
I didn’t care for the combination of flavors. However, I think it depends on one’s taste.
Love this pumpkin soup & have made it several times, changing it every time. I have used pumpkin in the can, in addition, have put in 2 pre-cooked skinned yams. I have sauteed fresh baby carrots & they gave the soup a zing. Yummy! Tonight for my community cooking club, I am going to try the spicy approach with the hot pepper flakes, topped with the sour creme dollop, some mint (for show) & a sprinkle of paprika for color.
I thought this was very tasty! My hubby wasn’t too crazy about it but I think he was expecting a sweet soup and this is not. Also, I used Pie Pumpkins which I’ve learned are the same as sugar pumpkins.
This soup was not good. None of my family cared for it. The recipe is bland, and yes I tried spicing it up, but it didn’t help it enough to eat it.
I made this for my in-laws for a day-after thanksgiving meal to go along with all the leftovers. I thought it was fabulous, and my in-laws (not to adventurous in nature) tried it and liked it. I didn’t make any changes!
Decided to use the last pumpkin in cold storage and tried this soup. Not what I expected. Very weird tasting. I gave it to the cows and they wouldn’t even eat it. Sorry not my taste.
This was a good, flavorful soup. Roasting the pumpkin was the hardest part, but even that wasn’t too bad. I’m not sure what kind of pumpkin I had, so to be safe, I added a tablespoon or two of honey at the end. I also roasted the pumpkin seeds to use as a garnish.
I did not care for this recipe. Maybe I did something wrong, but its pretty simple so I dont see how, sorry…it sounded great