Pumpkin Soup

4 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 135.5
  • Total Fat: 4.3 g
  • Cholesterol: 2.4 mg
  • Sodium: 1,363.9 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 3.0 g
  • Protein: 9.5 g

View full nutritional breakdown of Pumpkin Soup calories by ingredient
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Number of Servings: 6


    3/4 c Onions
    1 T Olive Oil
    2 c Pumpkin; canned
    1 t Salt
    1 T Sugar
    1/4 t Nutmeg; ground
    2 t Pepper; ground
    29 oz Chicken Broth; (2 cans)
    1/2 c Evaporated Milk
    1 T Cornstarch


6 servings

Chop the onions and gently brown in the butter in a pan or kettle. Put mashed pumpkin into onions in pan with the salt, sugar, nutmeg and pepper. Slowly add chicken broth and evaporated milk and bring to a boil. Correct seasonings. Mix the cornstarch with some water. Pour into boiling soup while stirring until it thickens a little.
Serve in bowls with a rubber ducky and a pencil as garnishes.

Per serving: 2 points (94 calories, 20 calories from fat, 2.2 g fat, 0.7 g saturated fat, 3 mg cholesterol, 1334 mg sodium, 10.8 g carbohydrates, 2.3 g fiber, 7.6 g protein)

Number of Servings: 6

Recipe submitted by SparkPeople user MCOURTNEY1.

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Member Ratings For This Recipe

  • Good! Maybe a little spicy with the black pepper. Might or might not reduce - a good bread with it and it is just right. - 12/21/14

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  • Thick and rich, you wouldn't know it has a pumpkin base. Make it with vegetable broth instead of chicken broth for a vegetarian soup. Pour it over brown rice for a heavier meal. Delicious! - 4/28/08

    Was this review helpful?   yes  No
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