Total Time
35mins
Prep 10 mins
Cook 25 mins

A velvety-smooth pumpkin soup that's perfect for a Thanksgiving day first course. From verybestbaby.com

Ingredients Nutrition

Directions

  1. MELT butter in large saucepan over medium heat.
  2. Add onion, garlic and sugar; cook for 1 to 2 minutes or until soft.
  3. Add broth, water, salt and pepper; bring to a boil, stirring occasionally.
  4. Reduce heat to low; cook, stirring occasionally, for 15 minutes.
  5. Stir in pumpkin, evaporated milk and cinnamon.
  6. Cook, stirring occasionally, for 5 minutes.
  7. Remove from heat.
  8. TRANSFER mixture to food processor or blender (in batches, if necessary); process until smooth. Return to saucepan. Serve warm.
Most Helpful

4 5

I used fresh pumpkin puree, as I cannot get tinned pumpkin in France! A VERY easy and VERY creamy soup that I really enjoyed. Next time, I will omit the cinnamon.......for personal taste and use roasted pumpkin puree for extra flavour. I thoroughly enjoyed this soup with home-made bread and sprinkled pumpkin seeds on top for a bit of crunch! Made for Easy Does It in the Photos Forum, many thanks LMillerRN! FT:-)