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Quick and Easy Creamy Pumpkin Soup

Quick and Easy Creamy Pumpkin Soup
Quick and Easy Creamy Pumpkin Soup
This healthy recipe comes from NDSU Extension Service.


2 c. finely chopped onions

2 green onions, sliced thinly, tops included

1/2 c. finely chopped celery

1 green chili pepper, chopped

1/2 c. canola oil

3 (14.5-ounce) cans chicken broth, reduced sodium or 6 cups homemade chicken stock

1 (16-ounce) can solid pack pumpkin

1 bay leaf

1-1/2 tsp. ground cumin

1 c. undiluted, evaporated skim milk

Salt and pepper to taste

Parmesan cheese and fresh chopped parsley


Note: Canned chicken broth and canned pumpkin may contain added salt. Taste the finished soup before adding salt, as additional salt may not be needed.)

1. In a 6-quart saucepan, sauté onions, green onions, celery and chili pepper in oil. Cook until onions begin to look translucent.

2. Add broth, pumpkin, bay leaf, and cumin. Bring to a boil. Reduce heat and simmer, uncovered for 20 minutes, stirring occasionally.

3. Remove bay leaf. Add evaporated milk and cook over low heat 5 minutes. Do not boil. Taste and adjust seasoning, if necessary. Add 1/2 teaspoon salt and 1/2 teaspoon black pepper, if desired.

4. Transfer hot soup to pumpkin tureen. Garnish with grated Parmesan cheese and chopped parsley. Serve hot.


Makes eight servings.

Each serving has 210 calories, 15 grams (g) fat, 15 g carbohydrate, 7 g protein, 3 g fiber and 100 milligrams of sodium (with added salt).

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