- 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
- 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.
Reviews forPumpkin 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"
"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"