Creamy Pumpkin Soup

Creamy Pumpkin Soup

  By RFChef  

September 18, 2012

  • Yields: 5 Servings
Creamy Pumpkin Soup


1Melt butter in large saucepan over medium heat. Add onion, garlic and sugar, cook for 1 to 2 minutes or until soft. Add broth, water, salt and pepper, bring to a boil, stirring occasionally.

2Reduce heat to low, cook, stirring occasionally, for 15 minutes. Stir in pumpkin, evaporated milk and cinnamon.

3Cook, stirring occasionally, for 5 minutes. Remove from heat.;

4Transfer mixture to food processor or blender (in batches, if necessary), process until smooth.

5 Return to saucepan.

6Serve warm.


1/4 cup (1/2 stick) butter or margarine;

1 small onion, chopped;

1 clove garlic, finely chopped;

2 teaspoons packed brown sugar;

1 can (14 1/2 fluid ounces) chicken broth;

1/2 cup water;

1/2 teaspoon salt (optional);

1/4 teaspoon ground black pepper;

1 can (15 ounces) Libby's 100% Pure Pumpkin;

1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk;

1/8 teaspoon ground cinnamon;


No comments


Your email address will not be published. Required fields are marked *