Creamy Pumpkin Soup Recipe

Name: Creamy Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 small onion, chopped; 1 tablespoon flour; 1 cup canned pumpkin; ¼ teaspoon ground ginger; ¼ teaspoon ground nutmeg; 2 ½ cups chicken broth; 1 cup milk; 2 eggs; salt and pepper; chopped parsley; salted hulled pumpkin seeds

Servings: persons

2 tablespoons butter
1 small onion, chopped
1 tablespoon flour
1 cup canned pumpkin
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
2 ½ cups chicken broth
1 cup milk
2 eggs
salt and pepper
chopped parsley
salted hulled pumpkin seeds

1
In a 3-qt.
2
pan over medium heat, melt butter, add onion and cook, stirring, until soft; stir in flour and cook until bubbly.
3
Stir in pumpkin, ginger and nutmeg then gradually blend in broth.
4
Bring soup to a simmer, then stir in milk and reduce heat to low.
5
Meanwhile, in a small bowl, lightly beat eggs.
6
Stir about 1/2 cup of the hot soup into eggs, then return egg mixture to pan.
7
Cook, stirring, until heated through (do not boil).
8
Season to taste with salt and pepper.
9
Ladle into a soup tureen or individual mugs or bowls; garnish with parsley and pass seeds around to sprinkle over servings.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons butter, 1 small onion, chopped, 1 tablespoon flour, 1 cup canned pumpkin, and more.

Yes, Creamy Pumpkin Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Pumpkin Soup

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