Creamy Pumpkin Soup

A velvety-smooth Creamy Pumpkin Soup that's perfect for a Thanksgiving day first course.

Creamy Pumpkin Soup


  • 1/4 cup butter or margarine
  • 1 small onion, chopped
  • 1 clove garlic, finely chopped
  • 2 teaspoons brown sugar, packed
  • 1 (14.5 ounce) can chicken broth
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 (15 ounce) can LIBBY'S 100% Pure Pumpkin
  • 1 (12 ounce) can NESTLE CARNATION Evaporated Milk
  • 1/8 teaspoon ground cinnamon


  1. Melt butter in large saucepan over medium heat. Add onion, garlic and sugar; cook for 1 to 2 minutes or until soft.
  2. Add broth, water, salt and pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 15 minutes.
  3. Stir in pumpkin, evaporated milk and cinnamon. Cook, stirring occasionally, for 5 minutes.
  4. Remove from heat.
  5. Transfer mixture to food processor or blender (in batches, if necessary); process until smooth. Return to saucepan.
  6. Serve warm.

Yield: 5 servings

Recipe and photo used with permission from: Nestlé® and