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Cream of Pumpkin Soup


No lie…I’m going to a taping of The Price is Right tonight!!!!!!!!!

Words cannot express my excitement over this. I grew up on The Price is Right. As in, I used to be “sick” on a semi-regular basis back in high school and a more semi-regular basis in college…and it may be because I was obsessed with day time TV. Topping the charts was 10am and The Price is Right. I never missed it when I was playing hookie from school. I rarely missed Maury, either…but, let’s just say that show has changed a bit with time.

and not in a good way whatsoever.


The Price is Right has changed, too. This Drew character. Love’em, but he’s no Bob. Nope, nope, nope.

But my big name tag button — I’m pumped for that. And Plinko remains. Oh yes.

You guys, what if I end up as a chosen contestant!? Eeeep! I can hardly contain my excitement.

I need to 1. make it through the work day and 2. find out when the show airs!


When I saw this soup on my friend Coleen’s blog, a similar wave of excitement rushed over me.

I think it was the sugar in the recipe. No, seriously. The sugar and cayenne are what make this recipe. The cinnamon, too…obviously.

I had planned to use half and half and low-fat milk as Coleen’s version called for, but when I discovered my half and half had curdled before its expiration date, I punted with what was on hand. The depth of flavors ran deep enough that nonfat milk served its purpose in creating a creamy, rich, truly decadent pumpkin soup. Fall won’t be complete without this gem.


Cream of Pumpkin Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 Tbsp unsalted butter
  • 1 cup yellow onion (about ½ onion), finely chopped
  • 2 (14 ½ oz) cans low-sodium vegetable broth
  • 1 (15 oz) can pumpkin puree
  • ½ tsp salt
  • ¾ tsp ground cinnamon
  • ½ tsp ginger
  • ⅛ tsp ground nutmeg
  • ⅛ tsp ground allspice
  • ⅛ tsp ground pepper
  • ⅛ tsp cayenne pepper
  • ¼ cup brown sugar, packed
  • 1 cup nonfat milk
  1. Melt the butter over medium-high heat in a heavy-bottomed pot. Once hot, add the onion and saute for 4-5 minutes, or until tender. Add one of the cans of chicken broth, stir and bring to a boil. Once it reaches a boil, cover the saucepan, reduce the heat to low, and simmer for 10 minutes.
  2. Remove pot from heat, and puree the onions and broth until smooth with an immersion blender or carefully transfer to a blender and puree, venting to allow heat to escape. Return mixture to pot.
  3. Add the remaining can of broth, pumpkin, salt, cinnamon, ginger, nutmeg, allspice, black pepper, cayenne, and brown sugar. Stir until all ingredients are blended and bring soup back to a boil over medium-high heat. Cover, and reduce the heat to low, and simmer for 10 minutes, stirring occasionally. Remove from heat and stir in the milk. Serve hot.
Recipe from The Redhead Baker, and originally, All Recipes
Nutrition Information
Serving size: 1½ cups Calories: 172 Fat: 6.0 Carbohydrates: 26.0 Sugar: 19.3 Sodium: 386 Fiber: 4.8 Protein: 5.5 Cholesterol: 15.0

 T-14 hours until The Price is Right! 😀

Be well,


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  1. Mellissa
    October 15, 2013 / 9:17 am

    This looks so good, perfect on the cold & rainy day we are having in MN today.

  2. Samantha Angela
    October 15, 2013 / 9:17 am

    I can’t wait to hear about your Price is Right experience. That’s SO cool! I hope you get picked and I hope you get up on stage! Have you been practicing?

  3. Biz
    October 15, 2013 / 3:49 pm

    And, you lost me on this recipe Nicole – just can’t bring myself to imagine what it would taste like! It almost looks like hot chocolate! 😀

    Have a ton of fun!! I actually knew someone who was on Wheel of Fortune – he never told anyone he was on the show, just invited people over to dinner and “happened” to turn on the t.v. as Wheel of Fortune was airing – we freaked out! He ended up winning $39,000!

  4. Pingback: Gluten free menu plan: October 20-26, 2013 | the gluten free chef

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