A velvety-smooth pumpkin soup that’s perfect for an autumn supper with friends.
Melt butter in 3-quart saucepan until sizzling. Add onion, garlic and sugar; cook over medium heat until onion is softened (1 to 2 minutes). Add broth, water, salt and pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 15 minutes. Stir in pumpkin, evaporated milk and cinnamon. Cook, stirring occasionally, for 5 minutes. Remove from heat.
Transfer mixture to food processor bowl fitted with metal blade or 5-cup blender container (in batches, if necessary). Cover; process until smooth. Return mixture to saucepan. Serve warm.
Dietary Fiber: 4g
I made this tonight and found the original recipe very thin and lacking in flavor. I think the original recipe is more the consistency of a bisque. I ended up adding 2 additional cans of pumpkin puree (with no extra liquid). I also prefer a more savory soup, so I left out the sugar and added ground sage, allspice, clove, salt and a bit of butter. Very happy with it once it was altered.
This is a great soup recipe! I served this recipe to a group of friends at a potluck luncheon and they absolutely loved it!! This recipe is quick to prepare and everyone wanted the recipe. I plan to serve it as an appetizer for Thanksgiving Dinner. Enjoy!!
I just made this soup for the first time tonight and it was as delicious as it was simple to make. I would highly recommend!
Too thin..added mashed potato flakes..perfect
This is my husband's favorite soup for the holidays, so I make it every year for Thanksgiving. However, I was just adding the recipe to my loseit.com account and I think the calorie count listed is pretty off. I have it as around 500 calories per serving (give or take), which accounts for using the regular evaporated milk, as opposed to a fat-free version.
Just made this soup for the first time. It was delicious and simple. (I used onion powder in place of the onion.) I will definitely be making it again. Husband and son loved it.
I loved this soup! I used a roasted sugar pie pumpkin. The reason I only gave it 4 stars instead of five was because I tweaked it alittle bit to my taste, the end result was just a little salty for me (again personal taste). Anyways I used half olive oil and half butter to cut down on the fat a bit, and used 3 tsps of brown sugar to cut out the saltiness. The end result was really good, but then I decided to add to the end presentation by sprinkling alittle bit of cinnamon on top and that was like the final touch to its perfection! I would definitly recommend this to a friend!!
soup is very good I used a roated pumpkin not canned a very rich soup a quit filling. the family loved it.
I am making this soup tomorrow and hoping it will taste like soup made at Cinchetti's Italian Reataurant in Overland Park, Kansas. Their's is suppose to be squash soup, however, after inquiring about the recipe; it is made with canned pumpkin and many of the ingredients are the same except they add jalapenos! Can't wait to try this!!
Great recipe - everyone loved it
This was a very good recipe, but it seemed to be "missing" something. I can't put my finger on it. I added boiled chicken and a dash of nutmeg, but it stilled needed something else. I'm thinking it will be just right with some cooked potato squares or other vegetables. I will definitely try again! Simple to make and great texture!
Delicious! Perfect on a cool or cold! fall day.
What a wonderful soup! It is so quick and easy and tastes fantastic. I also use veggie broth to keep it vegetarian. Everyone loved it!
I have made this recipe for numerous "pot luck" fall events for the past 2 years - always a big hit. I do not run the soup through a blender or food processor - it's fine as is!
My husband and I both love this soup!!! Even if I get lazy and don't throw it in the blender at the end, it still is fantastic! Real easy!
This is a wonderful soup! Fast and easy to make and full of flavor. I just loved it! It really is very creamy, It's like having fall in a cup!
I love this soup. Though I substitute vegetable for the chicken broth.
This recipe is awesome. I make it at least 3 times every fall!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1182
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