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Creamy Pumpkin Soup

When my children ate this soup for the first time I was so excited to have easily gotten vegetables into them that it became a staple in our house.  Each fall they ask me when I am going to make this pumpkin soup again.  I have also used this recipe as an appetizer at Thanksgiving.  I serve it in small shooter glasses so you don’t even need spoons.

This recipe is adapted from the Creamy Pumpkin Soup recipe on the Very Best Baking website.

  • 1/4 cup unsalted butter
  • 2 garlic cloves, chopped
  • 1 medium onion, chopped
  • 1 tablespoon packed brown sugar
  • 3 cups chicken broth
  • 1 cup water
  • 2 teaspoons salt
  • 29 oz can pumpkin puree
  • 2 (12 oz) cans evaporated milk
  • 1/4 teaspoon cinnamon

Melt butter in a  large pot.  Place onions in pan and cook for 2-3 minutes.  Add sugar and garlic to pot and cook for 5 minutes.  Place chicken broth, 1 teaspoon of salt and water in pot.  Bring to a boil; lower heat and simmer for 15 minutes.  Add pumpkin, milk, cinnamon and remaining salt.  Cook for another 5 minutes, stirring occasionally.

Remove pot from heat and using an immersion blender, blend soup until smooth.  Or use a regular blender and process it is batches.


Note: If you are going to use homemade pumpkin puree you do not need to use the cup of water.  The homemade pumpkin puree has a looser consistency than the canned version.


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