Cream of Pumpkin Soup

Cream of Pumpkin Soup


"A creamy pumpkin soup for Autumn. This soup is smooth and flavorful. The addition of ginger lends a sweet and spicy flavor to a traditional seasonal dish. The cinnamon croutons are lovely and make the soup reminiscent of pumpkin pie."


servings 313 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 25.1 g
  • 39%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 769 mg
  • 31%

Based on a 2,000 calorie diet

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  1. Preheat oven to 400 degrees F(200 degrees C). Combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
  2. Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
  3. Transfer broth mixture into the container of a blender or processor. Process until smooth.
  4. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally..
  5. Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.
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  1. 559 Ratings


Dear people- read the reviews. My first taste I almost launched the pot down the sink. Then as it simmered I read more reviews. Unsure how to rate it since it's not that good as written but wh...

Great soup on a cold day! I made it lowfat by using Pam instead of butter, and using skim milk thickened with corn starch instead of whipping cream. Also, instead of croutons, I just floated som...

Great recipe! I made a double batch to take to a party and everyone loved it. I accidentally forgot to add the cream and it was still delicious; BUT I thought it was just a tad too salty, and wi...

This is an excellent base for either a savory or sweet cream of pumpkin soup. When I made it yesterday, I wanted a savory version for our family. I DOUBLED the recipe as given with the following...

Love the soup -- it's now a staple for us. I also add more spices as other reviewers have said, we like to eat the soup with pumpkin ravioli floating in it -- yum! Now, I am a verrry amatuer c...

The whole family loved this soup. We used whole milk instead of cream (and we loved the consistency, though it may not have been thick enough for others), added 1/4 c brown sugar, another 1/2 t...

I made this soup as the main course for a Fall luncheon and it was a HUGE hit! Sweet, but not too much so...the chicken broth helps to take away from the richness of the cream and pumpkin so yo...

It is an excellant soup. I have never made the croutons but always dip plenty of crusty bread into this soup. I think it is even better second or third day. Easy, delicious, I have never need...

OUTSTANDING! I served this soup as the first course in an autumn harvest dinner with cornish hens, roasted root vegetables, etc. BIG hit with my guests. I went easy on the onion after other re...