Creamy pumpkin soup

Creamy pumpkin soup

  • Prep: 15 min
  • Cook Time: 25 min
  • Total: 40 min
  • Serving: 4

For cool fall evenings, a bowl of creamy pumpkin soup and a crispy side salad is the perfect meal. This recipe is courtesy of Farmer's Market Organic Foods.


  • 1 can Farmer's Market Organic canned pumpkin or pumpkin pie mix
  • 13.75 ounces chicken or vegetable broth
  • 1 large onion
  • 2 chopped carrots (wheels or diced)
  • 2 cups half and half or evaporated milk
  • 1/4 cup sour cream
  • 1/8 teaspoon pepper
  • 1 teaspoon cinnamon (omit if using pie mix)
  • 1/2 teaspoon baking soda
  • 1/3 teaspoon (or less) salt


  1. In a large pot add the broth, onions, carrot, baking soda, salt, cinnamon (if using) and pepper.
  2. Simmer uncovered for 10 to 15 minutes until the carrots are soft.
  3. Optional: Put the vegetable and broth into a food processor or blender and blend until smooth.
  4. Return to the pot.
  5. Add the pumpkin and half and half.
  6. Simmer uncovered for 10 minutes.
  7. Pour into soup crocks or soup bowls.
  8. Top with some sour cream.


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