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Cream of Pumpkin Soup February 19, 2012

I attended a family nutrition class, this soup was served during the presentation. The soup is creamy, lightly flavored and has a gorgeous color.

Big tip: If you’re serving this to picky kids or a picky spouse, don’t tell them there’s pumpkin in it . . . they won’t eat it!

Yield: 8 servings


6 cups chicken broth

¼ pkg cream soup base (7 oz) (or 3.5 oz powdered coffee creamer and 3.5 oz instant mashed potato flakes)

2 ½ cups canned or fresh mashed pumpkin

¾ cup finely diced onion

1 clove minced garlic

1 ½ tsp salt

Pinch white pepper

½ tsp dried thyme

1 tsp dried parsley

1 TBSP butter or margarine

2 TBSP flour


In a saute pan, melt 1 TBSP margarine or butter. Lightly saute finely diced onion and minced garlic. Add hot chicken broth with cream soup base. Stir in remaining ingredients.

Transfer soup to the top of a double boiler pan and continue simmering until it reaches 165°F. (I’ve never done the double boiler method so I am not sure how it works, but I have kept the soup warm in the crock pot with success.).

Tip: You can use a cream soup base so the soup is more stable and doesn’t “break down” when you keep it warm in a crock pot for a period of time. You can also use half powdered coffee creamer and half instant mashed potato flakes instead of the cream soup mix (I’ve used this method, powdered coffee creamer and instant mashed potato flakes, worked like a champ).


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