How To Make Sophie and Katherine’s Fall Pumpkin Harvest Soup

posted: 11/18/16
by: TLCme
Pumpkin Soup
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Pumpkin Soup

Fall Pumpkin Harvest Soup

Makes 8 servings


  • 4 cups pureed pumpkin
  • 1/2 cup pureed carrots
  • 1/2 cup pureed butternut squash
  • 4 cups water
  • 1/4 cup honey
  • 2 teaspoons McCormick maple extract
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon ground pepper (or to taste), plus extra for garnish
  • 1/2 teaspoon McCormick nutmeg (or to taste)
  • 1 cup heavy cream, whipped (for garnish)
  • 4 teaspoons chopped fresh parsley (for garnish)


  1. In a large saucepan on medium-high heat, stir together the pureed pumpkin, carrots, butternut squash and water for 5 minutes.
  2. Add honey, maple extract, salt, pepper, and nutmeg and gently simmer for 15 minutes, stirring periodically.
  3. In the bowl of a stand mixer, whip heavy cream on high until stiff peaks form.
  4. Pour soup into bowls and top each bowl with 2 tablespoons of whipped cream and 1/2 teaspoon chopped fresh parsley, and ground pepper (to taste).
  5. Serve and enjoy!