Pumpkin Soup

Pumpkin Soup

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

Sunset NOVEMBER 1997

  • Yield: Makes 6 cups; 8 servings


  • 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. 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. In a blender or food processor, smoothly purée onion mixture, adding a little more broth if needed to facilitate the process.

3. Return purée to pan; add remaining broth, pumpkin, and honey.

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. Ladle soup into shallow bowls. Stir sour cream to soften, then drizzle a small amount into each bowl.

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

Go to Full Version of

Pumpkin Soup Recipe