Total Time
30mins
Prep 10 mins
Cook 20 mins

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.

Ingredients Nutrition

Directions

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

5 5

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.