Pumpkin Soup Recipe
Pumpkin Soup Recipe photo by Taste of Home

Pumpkin Soup Recipe

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While it looks elegant and is an appealing addition to a holiday meal, this creamy soup is so simple to make. My husband was skeptical at first, but after one bowl, he asked for second helpings! —Elizabeth Montgomery, Allston, Massachusetts
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 1/2 cup finely chopped onion
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 teaspoon brown sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 cup heavy whipping cream

Nutritional Facts

1 serving (1 cup) equals 212 calories, 19 g fat (12 g saturated fat), 65 mg cholesterol, 427 mg sodium, 10 g carbohydrate, 3 g fiber, 3 g protein.


  1. In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook for 2 minutes or until heated through. Yield: 6 servings.
Originally published as Pumpkin Soup in Quick Cooking September/October 1998, p11

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Reviewed Nov. 4, 2015

"This recipe is a keeper! I did share this with the Cook's Corner Recipe Challenge for Pumpkin this week! I have adjusted this recipe to suit my own tastes! I used 1 small finely chopped onion, 2 Tbsp. margarine, 1 Tbsp. all-purpose flour, 1 carton (13.7-oz.) chicken broth, 1 tsp. brown sugar, 1/2 tsp. salt, 1/4 tsp. pepper,. 1/4 tsp. EACH ground cloves, ground ginger and ground nutmeg. I also used 1 cup half and half cream instead of the whipping cream! I'd sauteed the onion in the margarine until tender, then just stirred in the flour until smooth. I added the broth gradually, pumpkin, brown sugar, salt, pepper, and spices; stirred together and covered pan. I brought to a boil; reduced heat and simmered, covered, 5 minutes. I then added the half and half and cooked, covered, 5 minutes, until soup was heated through. The addition of the cloves and ginger made for a really delicious spicy and tasty soup-NOT too spicy, but enough to bring out the fall flavor! Thank you for sharing this Quick Cooking recipe! delowenstein"

Reviewed Oct. 16, 2015

"Made this again today. I wanted a savory soup, so I omitted the sugar and traded the nutmeg for thyme and parsley. Used half and half since I had it on hand. It's a great fall soup. Easy to make ahead for a week of lunches."

Reviewed Sep. 17, 2015

"I made this with homegrown sugar pumpkins. It is very creamy (I even used fat free half and half instead of the heavy cream)!"

Reviewed Nov. 1, 2014

"This is a keeper!"

Reviewed Nov. 24, 2013

"Super easy and very tasty! I was expecting it to be more sweet, so I added two more teaspoons of brown sugar."

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