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Creamy Pumpkin Soup

By Paula Deen

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Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large chopped onion
  • 1 inch chunk peeled and chopped ginger
  • 3 cloves chopped garlic
  • 2 (15 oz) can pumpkin puree
  • 4 cups low sodium chicken broth
  • 1/8 teaspoon cinnamon
  • 1 dash freshly grated nutmeg
  • 1 cup whole milk
  • kosher salt
  • freshly ground black pepper

Directions

Heat the oil in a large saucepan over medium high heat. Add the onion, ginger and garlic and sauté until tender, about 5 minutes. Season the vegetables with salt and pepper. Stir in the pumpkin puree, chicken broth, cinnamon and nutmeg and simmer on medium heat for 15 minutes. Puree until smooth. Stir in the milk the last 5 minutes of cooking.

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Cindy

September 30, 2014
as a vegetarian,i would u vegitable broth instead of the chickn,will try this,yum,it sounds wonderful

April 14, 2019
I love this recipe, add a pinch of Tyme , parsley and Red Pepper flakes, This recipe is so Good. Have tried other Soup Recipes from Paula, and they are all wonderful.

Sue jones

November 05, 2013
Ms Deen, sometimes adversity brings special blessing as a result of media explosion. I've never followed you previously, but I'm a follower now!

RoseMary Saari

October 15, 2012
Paula just search for a easy pumpkin soup and low an behold you got it ! My granddaughter ask for the receipe and we are going to try it. Will let you know how I like the soup FROM ONE SOUTHERN GAL TO ANOTHER...COME ON DOWM GIRL! GREAT HOLIDAY TREAT!

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