A New York Foodie

New York based Food and Recipe Blog

>
You are here: Home / Pumpkin / Pumpkin Soup

Pumpkin Soup

By 35 Comments

5.0 from 1 reviews
With the Fall season upon us and Thanksgiving just around the corner, a steaming bowl of Pumpkin Soup is perfect! It's a rich, creamy delicious soup that would make a perfect starter to your meals. Pair it with a nice salad or big crusty piece of bread and you have dinner! If you would like it to be lower in fat, use low fat evaporated milk.
Pumpkin Soup
Ingredients
  • 2 tbsp. butter or vegetable oil
  • 1 cup onions, chopped
  • 2 large cloves garlic, chopped
  • 3 cups chicken or vegetable broth
  • 1 (15 oz) can of pure pumpkin, not pumpkin pie filling
  • 1 (12 oz) can of evaporated milk, you can use low fat instead
  • salt and pepper, to taste
Instructions
  1. Melt butter or oil (if using) in large saucepan over medium-high heat. Add the onion and cook, stirring frequently, for about 5 minutes until tender. Add in the garlic and cook for another minute. Stirring frequently. Add the salt and pepper.
  2. Add the broth and pumpkin and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, for 15 to 20 minutes. Add in evaporated milk. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm. Enjoy!

 

Print Friendly, PDF & Email

More from my site

Comments

  3. I just made some pumpkin puree this weekend and was wondering what to do with it besides the traditional pumpkin pie. I will have to give this soup a try! 🙂

    Reply

  5. this looks and sounds delicious! I love pumpkin so I will try this soon (but will sub the milk for almond unsweetened (hope it translates well) visiting from Think Pink Sundays and would love a visit back *wink*

    Reply

    • HI Donna….thanks so much…it really was. I’m sure it will taste just fine with the unsweetened almond milk. Thanks for stopping by adn have a great day! 🙂

      Reply

    • Hi Michelle, so glad that you found it!! It was really delicious. I make it every year for Thanksgiving and my family loves it! Have a great weekend! 🙂

      Reply

  7. Hi,
    I just hopped by from Hearth and Soul Blog Hop. What a wonderful recipe just in time for pumpkin season! Can’t wait to try it. I might use almond milk and almond butter with mine. All the best, Deborah

    Reply

    • Hi Deborah…thank you very much! Another person said they were gonna use almond milk too…I’m sure it would work just as well. Have a great weekend! 🙂

      Reply

    • Thanks a lot Angela! I usually make this once a year at around Thanksgiving because it’s quite fattening but so delicious! Have a great weekend! 🙂

      Reply

  16. This makes me want to start liking pumpkin…but sadly I do not 🙁 However I love your usage of the evaporated milk in here! I use that in my cream soups as well and I do not feel as guilty eating them! Thanks for partying with us this week at #FoodieFridays!!! We are always glad to see your recipes on there! See you again this week!

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge

“Yummie

Business 2 Blogger

wordpress stat