Total Time
Prep 10 mins
Cook 15 mins

I love this recipe because it gives me a little piece of the holidays all year round! this is an old family recipe.

Ingredients Nutrition


  1. Heat butter in large sauce pan over med. heat.
  2. Add onions and cook until the onions become soft (about 5min).
  3. Stir in pumpkin and chicken broth.
  4. Heated to a slight boil then stir in milk, sugar, nutmeg, cinnamon, salt & pepper, & grits, simmer for 5min.(Sprinkle seasonings in so they do not clump in the soup).
  5. Serve warm and garnish with fresh grated parmesan cheese (about 2 pinches of cheese is perfect).
Most Helpful

This was absolutely wonderful! Just a touch of sweetness but full of flavor - my husband and I loved it and the picky children liked it.

I mostly followed the directions except I used coconut milk instead of cows milk (I was almost out of cows milk and the kids gotta have cereal in the A.M.). I love how well the coconut milk and pumpkin blend and complement so I may continue to use coconut milk.

We will definitely be making this again. Thanks!

Texas Ladybug October 10, 2010

Wow! Great soup!! I tried to make pumpkin soup before with a different recipe because I thought I'd like it and I didn't. I wasn't ever going to try again but I ended up with a bunch of pie pumpkins so I thought I'd give it one more try. I sure am glad I did, this recipe is awesome and I'll definitely be making it again! I didn't have any grits so I just thickened with a bit of cornstarch and milk. Yummy!

Laura Zimmerman October 17, 2010

Just amazing! Loved this. Going to see if I can take it to thanksgiving. Only thing was I think I will use onion powder next time, didn't like the chunks of onion but like the flavor of them.

I changed a couple things due to what I had. I used a 1lb 13oz can of pumpkin and 4 cups bouillon. Also added ginger and cinnamon.

unicornbeauty October 27, 2010