Pumpkin Soup

Pumpkin Soup Recipe

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I love this soup that my daughter and I made together. It is warm and hearty on a nice fall evening! Add some French Bread and you have a meal!

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1/4 c
cup chopped onion (or i use dried flakes and or onion powder. but not in the butter )
1 Tbsp
margarine or butter
1 can(s)
14 ½ oz. chicken broth
1 1/2 c
finely chopped, peeled potato or frozen, hash brown potatoes, loose pack ( i add an extra cup . so 3 cups if double )
1 c
frozen corn( can add an extra 1/2 cup of this if i double it too)
1/4 c
red or green sweet pepper ( or both!)
1/2 can(s)
16-oz can (1 cup) pumpkin ( or all if doubling )
1/4 tsp
1/8 tsp
1 c
half-and-half, light cream, or milk
2 tsp
adobo spice ( in hispanic specialty isle )
2 Tbsp
sliced green onion as a garnish

How to Make Pumpkin Soup


  • 1Saute onions in hot butter in a large saucepan until tender but not brown. Stir in chicken broth, potatoes, corn, and chopped sweet peppers. Cover and simmer about 15 minutes until the vegetables are tender. Stir in pumpkin, salt, and pepper and Adobo into broth until warm. Slowly add the half-and-half, cream, or milk stirring constantly. Heat through and serve with garnish.
  • 2Note: I usually double this recipe because it never seems to be enough. The recipe as written makes 4 side dish size bowls of soup

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About Pumpkin Soup

Other Tag: Quick & Easy
Hashtag: #pumpkin