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Homemade Pumpkin Soup

Three white bowls of Pumpkin Soup, with parsley sprig garnishes.

Get cozy this fall with homemade pumpkin soup! Although the phrase “homemade” may conjure up images of hours over the stove, this recipe can easily be made in under twenty five minutes. Creamy and delicious, this homemade pumpkin soup will quickly become a family favorite and a go-to comfort food.

1 Tbsp. light stick butter
1/2 c. onion, chopped
1 15-oz. can unsweetened pumpkin
3/4 tsp. salt
1/4 tsp. ground cinnamon
1/8 tsp. pepper
1 Tbsp. brown sugar
1 c. fat-free half-and-half
1 Tbsp. parsley, chopped, optional
1 Tbsp. cilantro, chopped, optional
1 Tbsp. radish, chopped, optional
1/2 tsp. nutmeg, optional

1. Melt butter in a large saucepan over medium heat; add onion and cook 5 minutes or until tender, stirring constantly. Add pumpkin and remaining ingredients, stirring well with a whisk. Bring to a boil; cover, reduce heat and simmer 5 minutes.
2. Purée mixture, in batches, in an electric blender. Return to saucepan and cook until thoroughly heated. Garnish with parsley, chopped cilantro, chopped radish or nutmeg, optional.

Comments (1)

Linda L Maxey

This is a great soup. I get compliments on it all the time. At church pot lucks the recipe card is always gone when put near the crock pot. I highly recommend it!!

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Published on Aug 26 2015

Last Updated on Nov 01 2018

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