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


  1. Combine all ingredients in a heavy pot.
  2. Add 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.
  3. Heat over low or medium low until heated through.
  4. Serve warm. Great with a couple graham crackers, or topped with a small scoop of ice cream or frozen cool whip on top.

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