Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

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

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Recipe Summary test

Makes 6 cups; 8 servings


Ingredient Checklist


Instructions Checklist
  • 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.

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

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

  • Smoothly mix milk with cornstarch and stir into soup. Stirring, bring to a boil over high heat. Add lemon juice and salt to taste.

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

Nutrition Facts

61 calories; calories from fat 4.4%; protein 2.4g; fat 0.3g; saturated fat 0.1g; carbohydrates 13g; fiber 1.4g; sodium 30mg; cholesterol 1.2mg.