Pumpkin Soup Recipe

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Pumpkin Soup
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  1. Preheat oven to 400. Place pumpkin cut-side-down on an oiled baking sheet. Bake until easily pierced with a fork, 35-45 minutes. Let cool. Then, scoop the pulp out of the pumpkin. Discard the skin.
  2. Melt butter in a soup pot over medium-low heat. Add leeks and ginger. Stir for 5-10 minutes until tender but not browned.
  3. Stir in pumpkin with 4 cups of vegetable stock. Bring to a simmer and cook for 20 minutes while stirring and breaking up solids with a spoon.
  4. Puree until smooth.
  5. Return to the pot and stir in remaining vegetable stock, salt, pepper, cinnamon, cloves, half and half, honey and sherry. Heat through.
  6. Garnish with chives.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 323.88 Kcal (1356 kJ)
Calories from fat 69.9 Kcal
% Daily Value*
Total Fat 7.77g 12%
Cholesterol 21.75mg 7%
Sodium 655.62mg 27%
Potassium 380.06mg 8%
Total Carbs 61.92g 21%
Sugars 5.33g 21%
Dietary Fiber 16.68g 67%
Protein 3.53g 7%
Vitamin C 13.6mg 23%
Vitamin A 0.1mg 2%
Iron 5.8mg 32%
Calcium 136.9mg 14%
Amount Per 100 g
Calories 72.74 Kcal (305 kJ)
Calories from fat 15.7 Kcal
% Daily Value*
Total Fat 1.74g 12%
Cholesterol 4.89mg 7%
Sodium 147.25mg 27%
Potassium 85.36mg 8%
Total Carbs 13.91g 21%
Sugars 1.2g 21%
Dietary Fiber 3.75g 67%
Protein 0.79g 7%
Vitamin C 3.1mg 23%
Iron 1.3mg 32%
Calcium 30.7mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.3
  • 8

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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