Makes 6 cups; 8 servings

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

How to Make It

Step 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.

Step 2

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

Step 3

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

Step 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.

Step 5

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

Ratings & Reviews

noelle71's Review

April 20, 2013

recipelover2957's Review

August 15, 2012