Real Recipes From Real Home Cooks ®

creamy pumpkin soup

(1 rating)
Recipe by
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 rating)

Ingredients For creamy pumpkin soup

  • 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
  • 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.