Total Time
30mins
Prep 20 mins
Cook 10 mins

A delicious pumpkin soup for fall, or anytime of year. Low-fat, and lots of fiber. Great as a side dish with fish, chicken or turkey.

Ingredients Nutrition

Directions

  1. For fresh pumpkin: Cook pumpkin until soft. Puree with immersion blender or regular blender. Strain to get water out. Add 1 12 ounce can of evaporated milk, and water to pumpkin. Puree again. Add seasonings to taste. You can add more or less to suit your own taste.
  2. Cook for 10 minutes on low. Stir often to prevent scorching.
  3. Prep time does not include preparation of pumpkin.
  4. For Canned Pumpkin:
  5. Use 2 15 oz cans of Libby's or other 100% pure pumpkin.
  6. Add water, evaporated milk, spices to pan.
  7. Cook for 10 minutes on low. Stir often to prevent scorching.

Reviews

(2)
Most Helpful

this was really good - i would prefer some sort of chunks in the soup, not just a creamy texture, but, i'll definitely be making this again

ShortieNJ October 21, 2008

Incredible pumpkin soup. Best with fresh pumpkin, but still good with canned. It doesn't get much easier than this.

MoonU March 19, 2008

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