Cinnamon-Spiced Pumpkin Soup Recipe

Cinnamon-Spiced Pumpkin Soup Recipe

4 first-course servings



4 cups cubed, seeded, peeled pumpkin

2 cups fat-free half-and-half or fat-free milk

1-2 tablespoons light brown sugar

1/2 teaspoon ground cinnamon

1/4 - 1/2 teaspoon ground nutmeg

Snipped chives, as garnish


Cook pumpkin in medium saucepan, covered, in 1 inch simmering water until tender, about 15 minutes, drain. Process pumpkin and half and half in food processor or blender, return to saucepan. Stir in brown sugar and spices and heat to boiling, reduce heat and simmer, uncovered, 5 minutes. Sprinkle each bowl of soup with chives.

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