Pumpkin Soup

This savory puréed soup features popular fall flavors like cinnamon, nutmeg and pumpkin. It is the perfect answer to those chilly nights when you want to cozy up with a warm bowl of soup, but don’t want to spend hours in the kitchen. We suggest pairing this dish with toasted, crusty bread so you can mop up every last bit.

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup finely, chopped onion
  • 2 cups low-sodium chicken broth
  • 1 1/2 cups LACTAID® Fat Free Milk
  • 1 1/2 cups canned Libby’s 100% pumpkin (not pumpkin pie mix)
  • 2 tablespoons of DOMINO Brownulated Sugar or 2 tablespoons brown sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon, additional for garnish
  • 1/4 teaspoon pumpkin pie spice
  • 2 tablespoons of honey
  • 1 tablespoon of Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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Directions

In a 2.5-quart, or larger, saucepan, on a low flame, heat the olive oil. Add the onion and cook approximately 2 minutes. Add chicken broth, LACTAID® Fat Free Milk, pumpkin, sugar, salt, nutmeg, cinnamon, pumpkin pie spice, honey and vanilla extract. Turn flame to medium -high, bring to a boil, and simmer for 15 minutes. To puree, place a hand held mixer vertically in the saucepan or place soup in a blender/ mixer, pulse a few times until the onion is blended. The soup may be served hot or cold. To serve cold, place the soup in containers and store in refrigerator for no more than three days, until ready to serve.

Garnish with sprinkle ground cinnamon, to taste, if desired.

  • 2 tablespoons olive oil
  • 75 grams finely, chopped onion
  • 470 ml low-sodium chicken broth3
  • 50 ml LACTAID® Fat Free Milk
  • 350 ml canned Libby’s 100% pumpkin (not pumpkin pie mix)
  • 2 tablespoons of DOMINO Brownulated Sugar or 2 tablespoons brown sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon, additional for garnish
  • 1/4 teaspoon pumpkin pie spice
  • 2 tablespoons of honey
  • 1 tablespoon of Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract 
    buy now

Directions

In a 3-litre, or larger, saucepan, on a low flame, heat the olive oil. Add the onion and cook approximately 2 minutes. Add chicken broth, LACTAID® Fat Free Milk, pumpkin, sugar, salt, nutmeg, cinnamon, pumpkin pie spice, honey and vanilla extract. Turn flame to medium -high, bring to a boil, and simmer for 15 minutes. To puree, place a hand held mixer vertically in the saucepan or place soup in a blender/ mixer, pulse a few times until the onion is blended. The soup may be served hot or cold. To serve cold, place the soup in containers and store in refrigerator for no more than three days, until ready to serve.

Garnish with sprinkle ground cinnamon, to taste, if desired.

  • Nielsen-Massey time icon

    5 minsprep

  • Nielsen-Massey time icon

    20 minscook

  • Nielsen-Massey yield icon

    4servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract