Recipe: Creamy Pumpkin Soup

Creamy Pumpkin Soup, Courtesy:
Creamy Pumpkin Soup, Courtesy:

This delicious pumpkin soup is a great first course for a Fall meal or a Thanksgiving get together. It is rich and creamy!

1/4 cup (1/2 stick) butter or margarine           1/2 cup water
1 small onion, chopped                                 1 can (15 ounces) Pure Pumpkin
1 clove garlic, finely chopped                         1/4 tsp. ground black pepper
2 tsp. packed brown sugar                            1/8 tsp. ground cinnamon
1 can (12 fluid ounces) evaporated milk          1/2 tsp. salt (optional)
1 can (14 1/2 fluid ounces) chicken broth


  1. Melt butter in large saucepan over medium heat.
  2. Add onion, garlic and sugar; cook for 1 to 2 minutes or until soft.
  3. Add broth, water, salt and pepper; bring to a boil, stirring occasionally.
  4. Reduce heat to low; cook, stirring occasionally, for 15 minutes.
  5. Stir in pumpkin, evaporated milk and cinnamon. Cook, stirring occasionally, for 5 minutes.
  6. Remove from heat.
  7. In small batches, transfer mixture to food processor or blender; process each batch until smooth. Repeat until entire mixture is processed.
  8. Return processed mixture to saucepan.
  9. Serve warm.

Food Mingle Blog Alternatives and Substitutions:

  • Be very careful when blending – hot mixtures tend to be unstable in a mixer, so hold down the top of the blender and cover it with a towel. (I say this from experience with this recipe!)
  • I have used an immersion blender for this, but only after the mixture cools a bit first.
  • Consider garnishing with a dollop of sour cream and an edible flower on top, or a cinnamon stick. The edible flowers were a real hit!

Yield: 5 servings

Adapted From:


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