Cream of Pumpkin Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 86.3
  • Total Fat: 2.7 g
  • Cholesterol: 3.7 mg
  • Sodium: 821.7 mg
  • Total Carbs: 7.4 g
  • Dietary Fiber: 0.6 g
  • Protein: 8.1 g

View full nutritional breakdown of Cream of Pumpkin Soup calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 12


    1 Medium baking pumpkin
    3/4 cup diced onion
    2 cups small diced peeled potato
    1 tablespoon fresh garlic puree
    1 teaspoon olive oil
    6 cups chicken broth
    1 teaspoon ground ginger
    1 bay leave
    1/8 tsp nutmeg
    3/4 cup yogurt
    salt and white pepper to taste


1. Split pumpkin in half, remove seeds, and bake on greased cookie sheet for 45 minutes at 350 or until soft. Let cool a little then scoop out the pumpkin meat and discard the skin.
2. Saute onions in the olive oil until soft then add the garlic. Cook briefly then add the potato, broth, and bay leaf. Simmer until potatoes are very soft.
3. Next, add the pumpkin meat, ginger, and nutmeg then puree with an immersion blender.
4. Add the yogurt and season with the salt and white pepper.

Number of Servings: 12

Recipe submitted by SparkPeople user ADJ642S.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.