Creamy Pumpkin Soup

Oxmoor House
5 servings (serving size: 1 cup)


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1 tablespoon light stick butter
1/2 cup chopped onion
1 (15-ounce) can unsweetened pumpkin
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1 tablespoon brown sugar
1 cup fat-free, reduced-sodium chicken broth
1 3/4 cups fat-free half-and-half


Prep: 10 Minutes
Cook: 20 Minutes

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.

Puree mixture, in batches, in an electric blender. Return to saucepan, and cook until thoroughly heated.

Created date

January 2010

Nutritional Information

Calories 114
Fat 1.5 g
Satfat 1.0 g
Protein 1.2 g
Carbohydrate 18.5 g
Fiber 3.8 g
Cholesterol 4 mg
Iron 1.3 mg
Sodium 567 mg
Calcium 85 mg