Creamy Pumpkin Soup
Creamy Pumpkin Soup Image

Creamy Pumpkin Soup

A velvety-smooth pumpkin soup that’s perfect for an autumn supper with friends.

5
(1
20 min
PREP TIME
45 min
TOTAL TIME

Ingredients

1/4 cup Land O Lakes® Butter

1 clove garlic, finely chopped

1/4 cup chopped onion

2 teaspoons firmly packed brown sugar

1 (14.5-ounce) can chicken broth

1/2 cup water

1/2 teaspoon salt

1/4 teaspoon pepper

1 (15-ounce) can canned pumpkin

1 (12-ounce) can evaporated milk

1/8 teaspoon ground cinnamon

How to make

  1. STEP 1

    Melt butter in 3-quart saucepan until sizzling. Add onion, garlic and sugar; cook over medium heat 1-2 minutes or until onion is softened. Add broth, water, salt and pepper; bring to a boil, stirring occasionally.

  2. STEP 2

    Reduce heat to low; cook 15 minutes, stirring occasionally. Stir in pumpkin, evaporated milk and cinnamon. Cook 5 minutes, stirring occasionally. Remove from heat.

  3. STEP 3

    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.

Tip #1

Recipe and photo courtesy of NESTLÉ® USA.

Nutrition

220Calories
15Fat (mg)
45Cholesterol (mg)
730Sodium (mg)
16Carbohydrates (g)
4Dietary Fiber
7Protein (g)

Reviews

Explore reviews from
our online community

  October 11, 2015

I made the recipe for the first time tonight. I added some red pepper flakes to give a little heat. I liked the way it tasted and its consistency so I did not run it through the food processor. I am planning to serve the soup as an appetizer on Thanksgiving,

— says Maureen
Helpful?
  November 11, 2014

I altered the recipe by adding a dash of cayenne pepper and about a quarter teaspoon of chili powder. I left out the cinnamon entirely. The soup was a bit thin, so I thickened it by adding two tablespoons of flour mixed with a quarter cup of water

— says Vickie
Helpful?
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