Total TimePrep/Total Time: 20 min.
Makes6 servings (1-1/2 quarts)
- 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 until heated through, about 2 minutes.
Nutrition Facts1 cup: 212 calories, 19g fat (12g saturated fat), 65mg cholesterol, 427mg sodium, 10g carbohydrate (5g sugars, 3g fiber), 3g protein.
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Nov 4, 2017
Just made this as trial run for Thanksgiving Day. (Last year made a butternut squash soup the day of Thanksgiving; I nor anyone else really cared for it. So wanted to do trial run this year, to avoid another flop.) So delicious!! I used some advice/tips from other reviews and, in addition to the ingredients listed, added about 1/4 tsp of cinnamon and a dash of cayenne pepper. Also, I forgot about needing the heavy whipping cream, so I used half n half, which I had on hand. It is 5 star delicious! Definitely going to be on my Thanksgiving dinner menu this year! Going to buy and serve from Pumpkin Tureen and with garnish with pepitas. Thank you Taste of Home and Elizabeth Montgomery.
Nov 4, 2017
Just made this as trial run for Thanksgiving Day. So delicious!! I used some advice/tips from other reviews and, in addition to the ingredients listed, added about 1/4 tsp of cinnamon and a dash of cayenne pepper. Also, I forgot about needing the heavy whipping cream, so I used half n half, which I had on hand. It is 5 star delicious! Definitely going to be on my Thanksgiving dinner menu this year! Going to buy and serve from Pumpkin Tureen and with garnish with pepitas. Thank you Taste of Home and Elizabeth Montgomery.
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
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.
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)!
Nov 1, 2014
This is a keeper!
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.
Feb 11, 2013
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!
Nov 21, 2012
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!
May 4, 2012
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.