Pumpkin Soup Recipe

Fall is perfect soup weather and there isn’t much that’s better than a nice cup of pumpkin soup. I love the sweet and savory combination. Add a slice of homemade bread and you have a great lunch or light dinner to warm you up on a cold day.

You can use canned pumpkin as outlined in the recipe, or cook up some fresh pumpkin and puree it, then follow the recipe as outlined below. For a vegetarian version, use vegetable broth instead of chicken broth.

Pumpkin Soup
Recipe Type: Soup
Author: Hillbilly Housewife
Prep time:
Cook time:
Total time:
  • 1 Onion
  • 1 Garlic Clove
  • 1/4 C. Margarine or Butter
  • 2 t. Brown Sugar
  • 1 14 1/2 oz. Can Chicken Broth
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 C. Water
  • 1/8 t. Ground Cinnamon
  • 1 15 oz. Can Pumpkin
  • 1 12 oz. Can Evaporated Milk
  1. [img src=”http://www.hillbillyhousewife.com/site/wp-content/uploads/2013/10/pumpkin-soup-200×300.jpg” alt=”” width=”200″ height=”300″ class=”alignright size-medium wp-image-23482″]Chop the onion and garlic while you melt the margarine in a soup pot. Cook the onion and garlic until they are soft and fragrant. Add the sugar and cook until it’s melted into the butter/onion mixture.
  2. Add the chicken broth, salt, pepper and water and bring the mixture to a boil. Reduce the heat and simmer everything for 10 minutes. Add the pumpkin and stir it until everything is well combined.
  3. Stir in the evaporated milk and cinnamon and continue cooking for another 5 minutes.
  4. Remove from heat and transfer the contents to a blender or food processor and process it until it is smooth.
  5. Place the smooth soup back in the saucepan and warm it up.


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