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Harvest Pumpkin Soup

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This is a fabulous fall soup. It's great for week nights as it's quick and easy to make. It's hearty so you only need to pair it with a simple green salad and some crusty bread. It's also a great soup for entertaining - I make it for our annual Oktoberfest and Halloween parties!
This harvest pumpkin soup is quick, easy and delicious. A perfect soup for a cool fall night!

Every now and then, you find one of those outstanding seasonal recipes that you know you will make year after year after year. This pumpkin soup is a classic example. My mom  has been making if for over 30 years – ever since she found it in a Country Living Magazine. I googled “Harvest Pumpkin Soup” and found essentially the exact same recipe on the Country Living website which suggests it has withstood the test of time. This doesn’t surprise me as it’s simple, classic, and delicious. We make a big vat in early  October each year and enjoy it while watching  Sleep Hollow. I highly recommend this tradition!

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This soup requires only a few ingredients. Chop your onion and potato and pop them in your soup pot.
Sautee onion and potato. Add stock and cook until veggies are tender. Stir in pumpkin.
This is a fabulous fall soup. It's great for week nights as it's quick and easy to make. It's hearty so you only need to pair it with a simple green salad and some crusty bread. It's also a great soup for entertaining - I make it for our annual Oktoberfest and Halloween parties!
Stir in the cream and spices. Heat through.

Notes on Harvest Pumpkin Soup

This recipe calls for heavy cream. We often swap evaporated milk for the cream to lighten it up. I think it’s really good with the evaporated milk but better with cream. When I make if for guests, I use the cream.

I like this soup on the chunky side. I usually smash some of the cooked potatoes against the side of the pot using the flat side of a wooden spoon to get the texture I like. I don’t puree the soup. If you prefer a smoother soup you can puree it with an immersion blender right after you add the pumpkin. You can also puree it in the blender.

This recipe serves 4 to 6 as an entree. We usually double the batch as it goes quickly and keeps well.

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Harvest Pumpkin Soup

  • Cook Time: 45 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 bowls of soup 1x
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Description

This recipe is adapted from Country Living Magazine.

Ingredients

Scale
  • 2 tbsp butter
  • 1 large potato, chopped into ½ inch cubes
  • 1 large onion, diced
  • 1 16 oz Libby’s pumkin
  • 3 cups chicken stock
  • ½ cup heavy cream (or evaporated milk)
  • ½ tsp salt (or salt to taste)
  • ¼ tsp white pepper
  • ground black pepper to taste
  • ¼ tsp nutmeg

 

Instructions

  • Melt the butter in a large soup pot over medium heat.
  • Add onions and sautee the for 3 minutes.
  • Add potato and sautee for 7 minutes more, stirring occasionally.
  • Add chicken stock and bring to boil, reduce heat and cook covered for 10 minutes – until veggies are tender.
  • Use the flat side of your wooden spoon to smash some of the potatoes against the side of the pot. 
  • Stir in pumpkin puree and spices. Bring to a boil and then reduce heat, cover, and cook for 10 minutes. Stir in cream and heat through.
  • Serve with crusty bread.

Notes

 

 

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