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Pumpkin Soup Recipe

Pumpkin Soup Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

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delowenstein User ID: 3766053 236311
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"

Sarayp User ID: 3443637 235032
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."

danielleylee User ID: 4484886 233057
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)!"

[email protected] User ID: 1202636 52799
Reviewed Nov. 1, 2014

"This is a keeper!"

alleycat1264 User ID: 7488674 22416
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."

mimil User ID: 7132808 202789
Reviewed 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!"

1957 Cooker User ID: 6988261 17943
Reviewed 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!"

bereitbach User ID: 4958434 47632
Reviewed 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."

amethystra User ID: 1679864 66545
Reviewed Nov. 26, 2011

"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."

kriserickj User ID: 4672159 50533
Reviewed Nov. 7, 2011

"I added extra brown sugar and 1/8 tsp cinnamon..... YUM"

LoraDora728 User ID: 6309118 82827
Reviewed Nov. 6, 2011

"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!"

Madge 6 User ID: 1234530 17942
Reviewed Nov. 3, 2011

"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."

IslandWife User ID: 6007790 17941
Reviewed Oct. 27, 2011

"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"!"

Mrs. NicoleM User ID: 5325680 52798
Reviewed Oct. 26, 2011

"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."

Gracegreen85 User ID: 6149514 82821
Reviewed Oct. 18, 2011

"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!"

mmorales03 User ID: 5478097 24164
Reviewed Oct. 6, 2011

"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!"

keverwann User ID: 1807985 82820
Reviewed Sep. 27, 2011

"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."

10sChick User ID: 4943196 24160
Reviewed May. 27, 2011

"I agree with some of the others -- bland."

MrsRoot User ID: 5175258 202788
Reviewed Dec. 14, 2010

"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."

lilymaid User ID: 5665091 23929
Reviewed Dec. 8, 2010

"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!"

kanazawa User ID: 5180505 59009
Reviewed Dec. 6, 2010

"Needed more spices or something."

kanazawa User ID: 5180505 23910
Reviewed Dec. 6, 2010

"Not much flavor. Second night we added chopped ham. Made the soup much improved."

ShellyRunks User ID: 4188841 66544
Reviewed Dec. 3, 2010

"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."

donna Caruso User ID: 2478565 48565
Reviewed Nov. 22, 2010

"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."

sweetonlife2day User ID: 5397146 48564
Reviewed Nov. 14, 2010

"The soup has a wonderful flavor it just seems to be missing somethings. Most likely will add things next time I make it."

carrie carney User ID: 1551037 59007
Reviewed Nov. 2, 2010

"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."

LianaE User ID: 5558965 24159
Reviewed Nov. 2, 2010

"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)."

sewin76 User ID: 779166 50532
Reviewed Aug. 20, 2010

"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!"

DianaCarey User ID: 4075924 59006
Reviewed Nov. 2, 2009

"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."

lcrement User ID: 1509324 50529
Reviewed Oct. 11, 2009

"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."

beckmsolo User ID: 4167665 29913
Reviewed Oct. 10, 2009

"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! :>)"

mac215 User ID: 2917089 202787
Reviewed Nov. 10, 2008

"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!"

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