Pumpkin Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 197.9
  • Total Fat: 13.8 g
  • Cholesterol: 38.1 mg
  • Sodium: 667.2 mg
  • Total Carbs: 14.8 g
  • Dietary Fiber: 1.3 g
  • Protein: 5.1 g

View full nutritional breakdown of Pumpkin Soup calories by ingredient
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A hot and yummy treat - excellent for that chilly Halloween night A hot and yummy treat - excellent for that chilly Halloween night
Number of Servings: 10


    6-8 lb. pumpkin (seeds removed and reserved for roasting later). Loosen some of the pumpkin meat - be careful not to cut through the skin of the pumpkin. You will add the pumpkin meat to the broth at the end.

    In a large pot:
    Sautee 6 Tbl. Butter
    1 cup chopped onion
    Add about ¾ cup rice (I like long grain and wild rice Rice-A-Roni) – cook until milky OR cook rice ahead of time and add to broth
    Add: ½ tsp. sage
    1 tsp. salt
    ¼ cup parsley
    4-6 cups chicken stock
    1-2 tsp. granulated garlic
    1 Tbl. Chicken bouillon (not necessary if you use Rice-A-Roni)
    1 cup heavy cream


Cover and simmer for 10 minutes. Place your pumpkin shell on a tray or in a shallow pan. Open your oven door and place this pan on the appropriate rack in the oven. Carefully pour soup into the pumpkin and put its “lid” on top. Cook for 1 hour 15minutes at 350d.

Chop the reserved pumpkin meat and carefully add to the soup – remember this is very hot and steamy. Serve directly out of your “pumpkin pot”.

Optional – add cubed cooked chicken, sweet red peppers, red onions, carrots – whatever you like! 

Number of Servings: 10

Recipe submitted by SparkPeople user RICCILYNN.

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