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Creamy Pumpkin Soup

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 2 tablespoons extra virgin olive oil
  • 1 large chopped onion
  • 1 inch chunk peeled and chopped ginger
  • 3 cloves chopped garlic
  • 2 (15 oz) can pumpkin puree
  • 4 cups low sodium chicken broth
  • 1/8 teaspoon cinnamon
  • 1 dash freshly grated nutmeg
  • 1 cup whole milk
  • kosher salt
  • freshly ground black pepper


Heat the oil in a large saucepan over medium high heat. Add the onion, ginger and garlic and sauté until tender, about 5 minutes. Season the vegetables with salt and pepper. Stir in the pumpkin puree, chicken broth, cinnamon and nutmeg and simmer on medium heat for 15 minutes. Puree until smooth. Stir in the milk the last 5 minutes of cooking.

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