Creamy Pumpkin Soup

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 114
  • Fat: 1.5g
  • Saturated fat: 1.0g
  • Protein: 1.2g
  • Carbohydrate: 18.5g
  • Fiber: 3.8g
  • Cholesterol: 4mg
  • Iron: 1.3mg
  • Sodium: 567mg
  • Calcium: 85mg


  • 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


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