Pumpkin Soup Recipe
- 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
- 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.
1 cup: 212 calories, 19g fat (12g saturated fat), 65mg cholesterol, 427mg sodium, 10g carbohydrate (5g sugars, 3g fiber), 3g protein
Reviews for Pumpkin Soup
"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"
"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."
"I made this with homegrown sugar pumpkins. It is very creamy (I even used fat free half and half instead of the heavy cream)!"
"This is a keeper!"
"Super easy and very tasty! I was expecting it to be more sweet, so I added two more teaspoons of brown sugar."
"Tried this soup and it was a little bland, so I added a little more brown sugar (2 Tbls) and garnished with a sprinkle of raisins and Pumpkin Flax granola...added just the right amount of sweetness to this soup..also added about 5 ground baby carrots when I sauted the onion..also used pumpkin spice instead of just nutmeg..was yummy!"
"Just made it ahead of time for Thanksgiving & it came out so DELICIOUS! I needed to double the recipe but also added extra spices: approx a 1/2t. of cinnamon, extra nutmeg, dash of cayenne pepper & cloves. All to taste really. I thought it was alittle bland after addiing the cream & I thinkened it with flour & water paste since it was also not as thick as I like. I added another can of pumpkin to give it more pumpkin flavor. And viola! I made a butternut squash soup last year which was great but this came out even better!"
"I really liked this soup. I used 1 tbsp honey instead of the brown sugar and added cinnamon and pumpkin pie spice as well. The taste was so unique that I can't describe it, but it was delicious. The pumpkin is not very strong. What comes through the most is a creamy consistency. I will definitely be making this again."
"I happened to have all the ingredients that this recipe called for and was in the mood for soup, so I tried it out with several of the suggestions below. I used 3 Tbsp of flour to thicken it up, 1 Tbsp of brown sugar (it was a bit too sweet for me, maybe I'll try 1/2 Tbsp next time) and added 1 tsp pumpkin pie spice (when am I going to use this again?). It's delicious! It somewhat reminds me of this cream of pumpkin soup that I used to order from Earth, Wind and Flour when I was working with my sister many years ago."
"I added extra brown sugar and 1/8 tsp cinnamon..... YUM"
"This soup is delicious! I too made some variations after reading the previous reviews. I used 1Tbsp. of brown sugar, 1/2 tsp. of nutmeg, a sprinkle or two of ground cloves (to add some of that spice to the pumpkin flavor) and added some cornstarch (mixed with water) to thicken up the soup. I also used fat free 1/2 and 1/2, and am VERY pleased with the result. I highly recommend this soup, and it is easy to make!"
"I make this soup for our bazaar every year. I trade the nutmeg for cinnamon. Top each bowl with a little creme fraiche and and cinnamon croutons. I receive rave reviews."
"I followed other postings and added a little more salt, cinnamon and allspice. I decided to add some "flare" and baked it in a pumpkin. I cleaned the pumpkin and rubbed the inside with olive oil. After I had heated the soup, but before adding the cream, I poured the soup into the shell and baked at 350 degrees for 2 hours. Right before serving I added the cream (warmed). When serving, I scraped some of the pumpkin with the soup - it was thick and delicious. Not to mention a beautiful serving "bowl"!"
"This was better then I thought it would be and is a new favorite. I used chicken bouillon and only added enough water to keep it creamy. Also substituted the nutmeg for a Tablespoon of honey."
"After reading all the reviews I decided to tweak it a bit as well. After I sauteed the onions with the butter I added the flour and then put everything into a crock pot for 1 1/2 hours to heat everything through and let all the spices really come together. I used light cream instead of heavy whipping cream and it still tasted delicious. I added extra of all the spices and added a dash of cumin and fried up some bacon and crumbled it into the soup. It turned out excellent!"
"I haven't tried this yet, I intend to soon, but after reading everyone's comments about needing more flavor, try some crumbled bacon. I had pumpkin soup at a restaurant in Germany once that had bacon and I think chives in it and it was FABulous! Just an idea. I'll be trying this soon!"
"Fabulous! Used evaporated milk instead of cream and didn't measure the onion. To get more flavor from the spices called for, I also "bloomed" the spices with the flour and sauted onion over heat until fragrant. Only then did I add the pumpkin and then the broth."
"I agree with some of the others -- bland."
"Made this a couple months ago, and while it was easy and my husband loved it, it wasn't exactly what I was looking for. I found it too brothy and was wanting something more creamy. I'll keep looking around."
"This soup is really good! My two-year-old daughter had second helpings and couldn't get enough of it! I substituted a cup of evaporated milk for the cream, and used my own homemade chicken stock and pumpkin puree. Mild, not overbearing soup. And very inexpensive to make!"
"Needed more spices or something."
"Not much flavor. Second night we added chopped ham. Made the soup much improved."
"This recipe was the bomb! I am a big soup lover and totally enjoyed it. The only change I made to it was I added two extra tablespoons of flour to make it a bit thicker but other than that everything esle was perfect and delicous. Of course my husband would have loved some type of meat in it but it was perfect the way it was for me. I will definitely be making this again and again."
"It was a hit at my Bunco party! I will make this again. * I used low salt chicken broth and I had to add salt it was bland without it."
"The soup has a wonderful flavor it just seems to be missing somethings. Most likely will add things next time I make it."
"Too easy to make. I brought to a fall party and it got great reviews. A nice, mild flavor- not "overwhelmingly pumpkin". I made the night before and then heated in a crockpot and it held just fine."
"I have a super picky husband - but he raved about this soup (surprised me), but alas my pickier kids could not be convinced. I loved it - it was very tasty. It was bland, which is comforting in it's own way. It would be fun with a real punchy spice (whatever that means)."
"I loved the concept of this soup, but made some minor revisions the second time. The second time, I only used one can of chicken broth instead of two, increased the brown sugar to 2 Tablespoons, decreased the whipping cream to use about 1/3 cup of half and half. Some of the revisions could be due to using home grown banana squash instead of canned pumpkin. Thanks so much for the recipe!"
"I followed the previous reviews and added cinnamon and maple sausage and doubled the nutmeg. It was delicious. The leftovers were even better! I put it together 15 minutes before my company arrived and they all thought I had worked a long time on it. I will definitely make this again."
"I used this recipe and made the following changes: I added a can of evaporated milk instead of the whipping cream. I added a few sprinkles of pumpkin pie spice....then I added a pound of cooked/crumbled Jimmy Dean MAPLE sausage....I'm tellin' ya...It was Sooo Yummy. I also used a crockpot. You can't mess up this recipe."
"I, too, love this recipe. I also added cinnamon (Saigon, yummy!) and doubled the nutmeg. I also sprinkled additional grated fresh nutmeg on top. I was making it for a friend who needed pumpkin's healthful nutrients (betacarotene), so to make it even more healthy, I used the 99% fat free broth and substituted fat free evaporated milk (because of its creaminess). The soup still tastes so rich. I've added the recipe to my forever file! :>)"
"This soup is wonderful. I altered it by adding 1/8 tsp of cinnamon and doubled the nutmeg. I also used 99% fat free chicken broth and reduced the whipping cream to 3/4 cup to lower the calories. This tastes like the pumpkin soup at UNO's. Very easy to make!"