Pumpkin Soup My husband and I thoroughly enjoy this pumpkin soup. Plus it’s quite easy to make using a (15 ounce) can of pure pumpkin.


  • 3 Tbspbutter
  • 3 Tbspdiced yellow onion
  • 3 Tbspflour
  • 2(14.5 oz.) cans with 33% less sodium chicken broth
  • 1(15 oz.) can solid packed pumpkin
  • 4 tspdark brown sugar
  • 1/2 tspsalt
  • 1/4 tspwhite pepper, which i purchased at festival foods
  • 1/2 tspground nutmeg
  • 1 cheavy whipping cream

How to Make Pumpkin Soup

  1. In a large saucepan, (3-quart size) sauté the onion in butter over medium to medium-high heat for about 1 minute and 30 seconds.
  2. Remove pan from heat, then stir in the flour, both cans of chicken broth, canned pumpkin, dark brown sugar, the salt, white pepper, and the ground nutmeg; stir well.
  3. Return the pan to the stove, and over medium heat, cook and stir until soup comes to a boil (in about 10 minutes).
  4. Now add the cream, and continue simmering the soup for 5 more minutes, or until soup is heated through.


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