Pumpkin Soup


4.3 of 5 (7)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 138.5
  • Total Fat: 5.6 g
  • Cholesterol: 9.1 mg
  • Sodium: 2,116.8 mg
  • Total Carbs: 16.1 g
  • Dietary Fiber: 4.6 g
  • Protein: 7.2 g

View full nutritional breakdown of Pumpkin Soup calories by ingredient
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Roasted Turkey and Pumpkin Soup Roasted Turkey and Pumpkin Soup
Number of Servings: 4


    1 lb Ground Turkey
    3 Green Onions
    1 Can of Pumpkin (larger can, you want 1 1/2 Cups)
    1 Tb Olive Oil
    4 Cups of Chicken Stalk or 4 Bouillon Cubes and 4 Cups of water
    1 Tb Garlic Powder
    1 Tb Onion Powder
    1/4 tsp Ground Nutmeg
    1/2 tsp Cinnamon
    Black Pepper and Salt to taste


Saute` ground turkey and onions in olive oil. Once cooked through, add the can of pumpkin and saute`. While cooking, add garlic powder, onion powder, ground nutmeg, cinnamon, black pepper, and salt. If using bouillon cubes, add those as well. Let saute` for 2 or 3 minutes then add the chicken stalk (water if using bouillon cubes). Bring to a boil, turn down to med and simmer for about 10 min. Serve and enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user ANGELEAKATHRYN.


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Member Ratings For This Recipe

  • 1 of 1 people found this review helpful
    I would really like to make this but. . is this nutritional information accurate? Could someone look into this? - 2/5/09

    Reply from ANGELEAKATHRYN (9/27/09)
    The serving size was listed as 1 serving for the entire recipe, I have fixed that. You can get 4 or more servings from the total recipe.

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  • 1 of 1 people found this review helpful
    I am very curious of the calorie count listed. Is it for the entire recipe? How many does it serve? I love pumpkin soup and I really want to make this. - 1/19/09

    Reply from ANGELEAKATHRYN (9/27/09)
    I fixed the problem, it was listed as 1 serving for the entire recipe. The recipe will make 4 or more servings.

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  • 1 of 1 people found this review helpful
    would like to know what size can of pumpkin and how many this receipe serves.........thanks....I am anxious to try this receipe! - 1/19/09

    Reply from ANGELEAKATHRYN (9/27/09)
    I just wanted to let you know that I was able to figure out how to edit my recipe (I'm ditzy at times). You are using about 1 1/2 cups of pumpkin.

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  • Incredible!
    1 of 1 people found this review helpful
    great for a cold winter night
    I am making this soup next week. I love the idea of pumpkin something else than pie. Pumpkin is in the squash family and back home we used to make soups of this delicious vegetable. It is sweet by itself. - 1/18/09

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  • I thought this recipe was great! I made it with ground elk meat so it wasn't as healthy, but elk is pretty lean. And I didn't have to use the olive oil. I also served it with melba toast and parmasan cheese. Great flavor! Thanks! - 5/16/11

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  • I am going through and Rating the ones I had not remembered to rate. This was not a huge suscess with my family. Hubby thought it was to sweet and The kids I really think it was the thought of the orange soup that killed it not the actual taste. I Liked it but I like soup no matter what! - 2/24/10

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  • We didn't care for this recipe. I think it may just be an acquired taste. - 10/29/09

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  • Really good tasting! - 10/21/09

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  • This was a very good, warm, fulfilling meal!! - 10/21/09

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  • Not my type of soup but I'm sure alot of others will love it! - 10/6/09

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  • I'm planning to try this recipe. Do you mean chicken stock or chicken broth? I don't know what chicken stalk is... thanks! - 10/3/09

    Reply from ANGELEAKATHRYN (10/6/09)
    They are essentially the same thing. I cannot remember the actual difference between the two. When I made it, I used boullion cubes instead of broth. Use whatever you like! :) To cut down on sodium, homemade broth or stalk is a great idea!

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