Judy's Pumpkin Soup
Do you have guests you would like to impress? This is the best pumpkin soup I have ever tasted. It is so good it leaves you with a craving that lasts for weeks Wonderful to serve for the holidays. I like to serve this soup in hollowed-out individual pumpkins for a special presentation.
Judy's Pumpkin Soup Ingredients
cup butter
1 large onion, finely chopped
1 leek, white portion only, chopped
4 cups chicken broth
1 (29 ounce) can pumpkin puree
1 teaspoon curry powder
1 teaspoon salt
teaspoon ground white pepper
teaspoon ground ginger
1 teaspoon bay leaf
1 cup half-and-half
How to Make Judy's Pumpkin Soup
Melt butter in a large pot over medium heat. Cook and stir onion and leek in melted butter until onion is soft and translucent, about 5 minutes. Add chicken broth, pumpkin puree, curry powder, salt, white pepper, ground ginger, and bay leaf to onion mixture; bring to a boil.
Reduce heat to low and simmer, stirring occasionally, for 15 minutes. Remove from heat to cool. Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed mixture to pot and bring to a boil.
Gradually stir half-and-half into pumpkin mixture; cook until soup is heated through, 5 to 10 minutes.
Judy's Pumpkin Soup Nutritions
Calories: 200.4 calories
Carbohydrate: 18.5 g
Cholesterol: 39.3 mg
Fat: 13.2 g
Fiber: 4.7 g
Protein: 4.2 g
SaturatedFat: 8 g
ServingSize:
Sodium: 1564.4 mg
Sugar: 7.1 g
TransFat:
UnsaturatedFat:
Judy's Pumpkin Soup Reviews
This soup is amazing and real easy to make. I tweaked it a bit as everyone who loves to cook will do. I added two tablespoons of honey and some cinnamon. I didnt do the leek but went bigger on the onion. I also added two cloves of garlic. To finish the soup I used cracked smoked bourbon barrel pepper some sunflower seeds and a lit bit of ghost pepper salt which sends this dish over the top for me. Love it
Perfect. Will Make Again for Company.Great Pumpkin Flavor (Used our Jack-O-Lantern) with a wonderful complementary touch of spice.Both fresh and Savory Yum, Thank You Judy.For Fresh Pumpkin:After Halloween, Cut J-O-L in half and remove seeds and pulp. Salt and Pepper lightly. Line large cookie sheet (with sides) with parchment or foil (easy clean up) and bake cut side down at 400 for 45 minutes. Let cool and peel. Mash with potato masher. You get a bunch of pumpkin and can freeze the extra for the next recipe.
Good flexible recipe This time I used two onions instead of the onion leek combo. Worked fine. Also nice to replace the half and half with coconut milk.
Wonderful. and tasty. My husband loved it. Substituted soft steamed cauliflower for leeks and unsweetened coconut milk for half and half. Did not pure as we prefer soup with texture. Used an electric mixer to blend. Made a double recipe and froze left overs. Thawed and served to our grown daughter at a later date. She loved it as well.
I have a milk allergy so I substituted coconut oil for butter and coconut milk for the cream. Gave it a devine coconut aroma and was delicious I used an immersion mixer, but that sprayed hot pumpkin all over my pink shirt, ha ha Got the job done though leaving a bit of texture. Saved a bit of the coconut milk to decorate the top of the soup. Looked fabulous in a white bowl. Plan to make it for any holiday potlucks this year. Simple and amazing
Omg yum Ive made this several times, but today I tweaked it only by adding two more ingredients. I sauted two jalapeos with the onion and leeks, then added a can of whole cranberries before blending it. Unbelievable how good it is.
This was a hit at a gathering of friends I substituted low fat evaporated milk for the half and half, omitted the onion and added about a tsp. of onion salt, used 2 15 oz cans of pumpkin and about a cup of fresh pumpkin Id frozen and also added 1/4 cup of cooking sherry. Will definitely add this to my soup collection
We actually skipped the half and half (by mistake) at the end, but the outcome was incredible This is our new favorite soup - and now its a little less fattening
The only thing I may have done a little different is when I said dont eat I added a touch more salt. It was fantastic
The flavor is so delicious It is addictions.
I really liked this soup. I used an immersion blender to puree it in the pot. Very easy. Thanks
I added a little more curry and ground ginger and it was delicious.
I loved this soup. I added a splash of white wine and instead of half and half, I used low fat milk and served with a dollop of low fat sour cream and pumpkin seeds on the top. I also added a bit more curry and ground ginger. I will make this again
Delicious
This soup was delicious This was my first time to try pumpkin soup and glad I found this recipe. Delicious
First time I have ever tried pumpkin soup, and it tastes pretty good, if I do say so myself.
Amazing flavor I followed the ingredients exactly, but like other reviewers I used an immersion blender in the pot for a one-pot dish and easy cleanup. This is a keeper... thank you
I loved it The curry and ginger make a good flavor. It was easy and delicious.
I forgot the leek, but it still recognizes eves RAVE reviews at my work
This was delish. When Ive had pumpkin soup before, it was usually too rich for me to finish the bowl. This was wonderfully balanced. The curry made it memorable I made a couple changes for convenience sake - substituted shredded carrot for leeks, left out the bay leaf, and didnt puree it because I like chunks in my soup. I scarfed it down and cant wait for the next bowl
I made stew in a pumpkin Oct 1, then tonight I
Loved this soup I love curry, so I doubled the amount and a little extra ginger. I also put in a little extra butter and pulsed the onion and leek (and garlic) before I sweated them in the butter. That made it a whole lot easier. I also like thick soup so I only put in 2 14 1/2 oz. cans of broth.
Did anyone make this as the recipe stated? How can you review a recipe if you dont follow it? Just asked. Dont hate. I made this a stated and it was good. Will make again.... then I may tweak.... thanks
This soup was absolutely delicious and so easy. I am going to make it a lot during this pumpkin season. Thank you for a great soup
We really enjoyed this soup. As there are only two of us, I made a half recipe with the 15 oz. can of pumpkin we had on hand. Also I didnt bother with the puree process, as we dont care if its not smooth as silk. We just eat it Was fine Will definitely make again..... Like to buy canned pumpkin when its on sale in the fall. This is a great alternate use for it.
I will definitely make this again, but with less salt.
Decreased the curry to 1/2 tsp, added 1/2 tsp all spice. Husband and adult son loved it. Used fresh roasted pumpkin blended with little water rather than canned.
Fast, easy & delicious.. I added cut up chicken to add more texture, but also good by itself.
I used unflavored coconut milk in lieu of the half n half. I still used butter, as Im not fond of vegan butter. MANY raves at my halloween party
This soup is a snap to make and so worth it I wanted to use up some canned pumpkin so tried this soup...so yummy and flavorful and easy.
Amazing, best soup I have had in a long time. I did do half, half and half and half coconut milk, instead of all half and half. I added a cinnamon stick and some chipotle chili pepper. I found it easier to use an emersion blender so that way I can keep it on the stove. Amazing delicious recipe will definitely make again.
I dont know why mine didnt turn out wonderful like so many. I followed it exactly and there is literally no pumpkin flavor. I taste the onions and spices but thats it. I wont make it again.
Loved this soup I love curry, so I doubled the amount and a little extra ginger. I also put in a little extra butter and pulsed the onion and leek (and garlic) before I sweated them in the butter. That made it a whole lot easier. I also like thick soup so I only put in 2 14 1/2 oz. cans of broth.
I substituted two large shallots for the leek. My husband said it was the best soup he had ever tasted, better than any fancy restaurant.
I have made this recipe dozens of times. It is outstanding. I dont puree the soup because we like it with the texture. I have not used the leaks. I use about 1/2 of an onion chopped. Sautee in about 1 tablespoon of olive oil. I use no margarine or butter. I have used my own pumpkin Mash made from jack-o-lanterns. And also canned pumpkin. Both taste great. Everyone who has tried this soup has loved it. I highly recommend it.
Was easy,. Used a little less broth. Also used vegetable broth. Recomend eating with garlic crouton or crispy garlic bread.
The texture was wholly unappealing. I used an immersion blender and substituted evaporated milk for the half and half.
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