Creamy Pumpkin Soup

Creamy Pumpkin Soup
194
19 Reviews
A velvety-smooth pumpkin soup that’s perfect for an autumn supper with friends.
20 min
Prep Time
45 min
Total Time
5 (1 1/4-cup) servings

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

Directions

  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. 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. 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.

Recipe Tips

Recipe and photo courtesy of NESTLÉ® USA.

Nutrition Facts (1 serving)

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

Recipe Comments and Reviews

Rating

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,

Rating

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

Rating

Incredibly easy and nice flavor. I ran out through the Vitamix and it's smooth as silk. It's a tad thin for my liking so I think next time I make it (very soon) I will double the pumpkin as suggested earlier. I was afraid of the cinnamon and sugar but their flavor is complimentary and just right, not too strong. This is a yum!

Rating

Great texture and flavor!

Rating

I tweaked it a bit. I used twice as much pumpkin as listed and the soup was fabulous and so incredibly easy to make. you don't need to put it thru a blender. I sprinkled pumpkin seeds on top and served with cornbread twists. It looked so good and smelled so wonderful I had a cup of it for breakfast!!

Rating

This is THE best pumpkin soup recipe I have found

Rating

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.

Rating

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!!

Rating

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!

Rating

Too thin..added mashed potato flakes..perfect

Rating

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.

Rating

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.

Rating

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!!

Rating

soup is very good I used a roated pumpkin not canned a very rich soup a quit filling. the family loved it.

Rating

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!!

Rating

Great recipe - everyone loved it

Rating

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!

Rating

Delicious! Perfect on a cool or cold! fall day.

Rating

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!

Rating

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!

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