Creamy Pumpkin Soup


Preparing a rich and decadent creamy pumpkin soup has never been quicker or easier to thanks to Farmer’s Market Organic Pumpkin.  No need to puree your own pumpkin…we’ve done that for you, saving you over an hour of prep time!  Surprise your family or guests by serving this delicious, homemade soup.


1 can Farmer's Market organic canned pumpkin or pumpkin pie mix
13.75 ounces chicken or vegetable broth
1 large onion, chopped
2 chopped carrots
2 cups half and half or evaporated milk
1/8 teaspoon pepper
1 teaspoon cinnamon (omit if using pie mix)
1/2 teaspoon baking soda
1/4 cup sour cream
1/3 teaspoon (or less) salt


In a large pot, add broth, onions, carrots, baking soda, salt, cinnamon, and pepper. Simmer uncovered for 10 to 15 minutes, until carrots are soft. Put vegetables and broth in a food processor or blender and blend until smooth (this step is optional). Return to pot. Add pumpkin and half and half (or evaporated milk). Simmer uncovered for 10 minutes. Garnish with sour cream.

9 Responses

  1. Jana says:

    What’s the sour cream for? Garnish or am I supposed to add it to the soup?

  2. Janet says:

    Could you use almond milk in place of dairy?

    • Emily says:

      Hi Janet,

      I think that almond milk would be a great addition. Just make sure that it is plain almond milk without any additives.

  3. Reed says:

    I’m confused about the onion or onions: whole, chopped, minced, sliced, quartered, and so on?

    • Emily says:

      Hi there,

      Thank you for reaching out to us! The onions should be roughly chopped. Since you are going to be adding it to the blender afterwards, they don’t need to be minced. Please let us know if you have any further questions or concerns. Enjoy the soup!

  4. margaret says:

    what is the purpose of the baking soda?
    coconut milk in place of dairy?

    • Emily says:

      The baking soda will adjust the pH of the soup so that the milk doesn’t curdle. You can substitute coconut milk in this recipe; although, since we haven’t played with coconut milk for this particular one, we aren’t sure whether coconut milk has the same curdling problem as milk. If you cooked it on low heat and stirred continuously, you could probably get by without it. Hope you enjoy it!

  5. Susan says:

    This recipe sounds great. It is so wonderful to actually find a recipe that sounds healthy, and does not call for flour (I am gluten free), or sugar (I am sugar free), and even has vegetables! Thank you.

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