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Pumpkin Soup


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  • 2 Tblsp. butter
  • 1 medium onion, diced
  • 1/2 tsp. pumpkin pie spice
  • 1/4 tsp. cayenne pepper
  • 15 oz. can pumpkin puree
  • 3 cups low-salt vegetable broth
  • 2 Tblsp. orange marmalade (I use a little more)
  • 1/4 cup low-fat evaporated milk
  • 2 Tblsp. toasted pumpkin seeds



Step 1

In a 2-1/2 or 3 quart saucepan, melt the butter over medium heat; add the onions and sauté, stirring occasionally, until tender - about 4 minutes.
Add the spice and pepper; stir just to combine and cook for 2 minutes.

Add the pumpkin and the stock; stir and simmer for 8 minutes.
Add the marmalade; stir until well blended.
Add the milk and cook until heated through.

Garnish with the pumpkin seeds.

I mess up some of the healthiness of this dish by also garnishing with crumbled bacon.

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