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Eat Well Wednesday: Creamy Pumpkin Soup

With Thanksgiving fast approaching, we are quickly entering the two-month long period of sweet treats and heavy, holiday dinners! If you’re feeling festive but are interested in some lighter dinner fare, this week’s Eat Well Wednesday recipe is for you! This sweet and savory pumpkin soup from Libby’s® is high in Vitamin A and Calcium and is also a good source of fiber! Using mostly pantry staples, you can have a delicious, hot starter to pair with roasted salmon or soup to go with a fresh romaine salad tonight!

Creamy Pumpkin Soup


2 Tbsp. canola oil

1 small onion, chopped

1 clove garlic, diced

1 can (14 oz.) Swanson® chicken broth

2 tsp. brown sugar

½ cup water

¼ tsp. ground black pepper

1 can (15 oz.) Libby’s® 100% Pure Pumpkin

1 can (12 oz.) Nestle® Carnation® Evaporated Milk OR 1 ¼ cup skim milk

1/8 tsp. ground cinnamon


  1. Heat canola oil in large saucepan over medium heat. Add onion, garlic and sugar; cook for 1 to 2 minutes or until soft. Add broth, water and pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 15 minutes. Stir in pumpkin, milk and cinnamon. Cook, stirring occasionally, for 5 minutes. Remove from heat.
  2. TRANSFER mixture to food processor or blender (in batches, if necessary); process until smooth (optional). Return to saucepan. Serve warm.

Note: For step-by-step instructions to make this soup, visit this link here!

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