Harvest Soup

Gail Charbonneau


I have a good friend that lives in New Jersey. She makes this soup every fall and was nice enough to share it with me. Now I also make it every fall.


☆☆☆☆☆ 0 votes

30 Min
30 Min
Stove Top


  • 4 Tbsp
  • 1/2 medium
    onion, minced
  • 2
    shallots, minced
  • 1 stalk(s)
    celery, minced
  • 1
    carrot, peeled and minced
  • 2 c
    canned pumpkin
  • 2 c
    chicken broth
  • 1 c
    half and half
  • 1/2 c
    heavy cream
  • 1/4 c
    orange juice
  • 1/4 c
  • 3/4 tsp
  • 2 dash(es)
    hot red pepper sauce
  • 1 c
    sour cream
  • 1 tsp
    fresh chives, chopped
  • 2 tsp
    orange zest, grated

How to Make Harvest Soup


  1. Heat butter in saucepan over medium heat. Add onions, shallots, celery and carrot. Cook, stirring constantly, until softened,, about 7 minutes. Stir in pumpkin and chicken broth and simmer uncovered 10 minutes.
  2. Transfer to blender or food processor and puree until smooth. (I used an emersion blender). Return to saucepan. Stir in half & half, cream, orange juice and chardonnay. Heat until lightly boiling. Reduce heat and simmer uncovered for 10 minutes.
  3. Meanwhile combine sour cream, chives and orange zest in a small bowl. Season soup to taste with salt and hot red pepper sauce.. Top each serving with a dollop of sour cream mixture.

Printable Recipe Card

About Harvest Soup

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian Wheat Free

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