Creamy Pumpkin Soup

April McIver


Warm, lusciously creamy, sweet and laced with spices, pumpkin soup tastes like pumpkin pie – without the huge calorie count or nearly as much work! Ready in about 15 minutes. I used cooked pureed pumpkin I made previously and froze leftover, canned pumpkin turns out more orange. Fresh pumpkins are dirt cheap in the fall and early winter, so I buy several, cook them and freeze leftovers to cook with later. High in fiber, very nutritious, cheap and yummy!

★★★★★ 1 vote


2 c
pumpkin, cooked and mashed, or canned
1/4 c
brown sugar
1/8 c
1 Tbsp
maple syrup (optional)
1/2 tsp
1/4 tsp
1 dash(es)
milk, as needed

How to Make Creamy Pumpkin Soup


  • 1Combine all ingredients in a heavy pot.
  • 2Add milk 1/4 cup at a time until it reaches a nice creamy soup consistency - different batches of pumpkin have different moisture content, so there isn't a set measurement of milk needed.
  • 3Heat over low or medium low until heated through.
  • 4Serve warm. Great with a couple graham crackers, or topped with a small scoop of ice cream or frozen cool whip on top.

Printable Recipe Card

About Creamy Pumpkin Soup

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids
Hashtags: #creamy, #pumpkin