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    You are in: Home / Recipes / Creamy Pumpkin Soup Recipe
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    Creamy Pumpkin Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Hey Jude's Note:

    This is a quick and easy pumpkin soup that's perfect for an Autumn lunch or dinner. The pumpkin seeds can be optional, though they do add a nice touch. Recipe from Sunset Favorite Recipes.

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    Units: US | Metric


    1. 1
      In a 3-qt. pan over medium heat, melt butter, add onion and cook, stirring, until soft; stir in flour and cook until bubbly.
    2. 2
      Stir in pumpkin, ginger and nutmeg then gradually blend in broth.
    3. 3
      Bring soup to a simmer, then stir in milk and reduce heat to low.
    4. 4
      Meanwhile, in a small bowl, lightly beat eggs.
    5. 5
      Stir about 1/2 cup of the hot soup into eggs, then return egg mixture to pan.
    6. 6
      Cook, stirring, until heated through (do not boil).
    7. 7
      Season to taste with salt and pepper.
    8. 8
      Ladle into a soup tureen or individual mugs or bowls; garnish with parsley and pass seeds around to sprinkle over servings.

    Ratings & Reviews:

    • on November 02, 2003


      I chose this recipe because it looked easy, and I like pumpkin. I chopped up an apple with the onions, and made the soup a little sweeter by adding about 1/2 cup of apple cider and a tablespoon of molasses. It was very creamy, and my friend thought it had much more butter than it did, even though I used lowfat milk. To serve, I plopped on a small scoop of sour cream.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Creamy Pumpkin Soup

    Serving Size: 1 (217 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 187.0
    Calories from Fat 104
    Total Fat 11.5 g
    Saturated Fat 6.1 g
    Cholesterol 129.5 mg
    Sodium 731.0 mg
    Total Carbohydrate 11.9 g
    Dietary Fiber 2.1 g
    Sugars 3.4 g
    Protein 9.2 g

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