Pumpkin Soup

Notes: If making ahead, cool, cover, and chill up to 1 day. Add sour cream after reheating.

Yield: Makes 6 cups; 8 servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 61
  • Calories from fat: 4.4%
  • Protein: 2.4g
  • Fat: 0.3g
  • Saturated fat: 0.1g
  • Carbohydrate: 13g
  • Fiber: 1.4g
  • Sodium: 30mg
  • Cholesterol: 1.2mg


  • 1 onion (8 to 10 oz.), chopped
  • 2 cloves garlic, minced
  • 1 teaspoon pumpkin pie spice
  • 1/8 teaspoon cayenne
  • 3 3/4 cups chicken or vegetable broth
  • 1 can (15 oz.) pumpkin
  • 1 tablespoon honey
  • 1 cup nonfat milk
  • 4 teaspoons cornstarch
  • 1 tablespoon lemon juice
  • Salt
  • About 2 tablespoons nonfat sour cream or plain nonfat yogurt


  1. 1. In a 4- to 5-quart pan, frequently stir onion, garlic, pumpkin pie spice, cayenne, and 1/4 cup broth over high heat until pan is dry, about 3 minutes.
  2. 2. In a blender or food processor, smoothly purée onion mixture, adding a little more broth if needed to facilitate the process.
  3. 3. Return purée to pan; add remaining broth, pumpkin, and honey.
  4. 4. Smoothly mix milk with cornstarch and stir into soup. Stirring, bring to a boil over high heat. Add lemon juice and salt to taste.
  5. 5. Ladle soup into shallow bowls. Stir sour cream to soften, then drizzle a small amount into each bowl.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pumpkin Soup Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy