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Quick & Easy Pumpkin Soup

Image of the prepared Quick & Easy Pumpkin Soup recipe
  • prep time: 10 min
  • total time: 45 min
  • serves: 6 people

Pumpkin, ginger, nutmeg and applesauce flavor this creamy puréed soup that's elegant and satisfying.  Best of all, it's ready in just 45 minutes.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped (about 1/4 cup)
  • 2 tablespoons all-purpose flour
  • 4 cups Swanson® Chicken Broth or Organic Chicken Broth or Natural Goodness® 33% Less Sodium Chicken Broth
  • 1 can (15 ounces) pumpkin
  • 1/2 cup sweetened applesauce
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup heavy cream

Instructions

  • Tips

    • Ingredient Note: Make sure to buy plain canned pumpkin and not canned pumpkin pie filling to use in this recipe.
  • Step 1

    Heat the butter in a 4-quart saucepan over medium heat. Add the onion and cook until tender, stirring occasionally.

  • Step 2

    Add the flour to the saucepan and cook and stir for 1 minute.  Stir in the broth, pumpkin, applesauce, ginger and nutmeg and heat to a boil.  Reduce the heat to low.  Cover and cook for 20 minutes.  Stir in the heavy cream and cook until the mixture is hot and bubbling.  Season to taste.

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Made With

Calories 163
Total Fat 11 g
Sat. Fat 7.2 g
Trans Fat 0 g
Cholesterol 38 mg
Sodium 586 mg
Total Carb 13 g
Dietary Fiber 2 g
Sugar 7 g
Added Sugars 0 g
Protein 2 g
Vitamin D 1 %DV
Calcium 4 %DV
Iron 8 %DV
Potassium 5 %DV
Calories 163
Total Fat 11 g
Sat. Fat 7.2 g
Trans Fat 0 g
Cholesterol 38 mg
Sodium 379 mg
Total Carb 13 g
Dietary Fiber 2 g
Sugar 7 g
Added Sugars 0 g
Protein 2 g
Vitamin D 1 %DV
Calcium 3 %DV
Iron 7 %DV
Potassium 5 %DV
Calories 166
Total Fat 11 g
Sat. Fat 7.2 g
Trans Fat 0 g
Cholesterol 38 mg
Sodium 393 mg
Total Carb 13 g
Dietary Fiber 2 g
Sugar 6 g
Added Sugars 0 g
Protein 3 g
Vitamin D 1 %DV
Calcium 3 %DV
Iron 7 %DV
Potassium 5 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.