A warm bowl of soup can hit the spot on a cold day.  It can also be a healthy way to start off a meal because it tends to be high in vegetables, filling and low in energy density. Homemade soup is a better choice than canned soup, however, canned soup often contains the chemical BPA and is high in sodium.  Many Americans don’t get the recommended amount of vegetables. Adding soup to your diet can help you increase your vegetable intake.   (Source: http://www.livestrong.com/article/361266-why-is-soup-healthy/)

I have a great soup recipe for Fall and you can even use it for Thanksgiving dinner or entertaining.

Pumpkin Soup Recipe


  • 1/4 cup (1/2 stick) butter or margarine
  • 1 small onion, chopped
  • 1 clove garlic, finely chopped
  • 2 teaspoons packed brown sugar
  • 1 can (14 1/2 fluid ounces) chicken broth
  • 1/2 cup water
  • 1/2 teaspoon salt (optional)
  • 1/4 teaspoon ground black pepper
  • 1 can (15 ounces) Pure Pumpkin
  • 1 can (12 fluid ounces)    Evaporated Milk
  • 1/8 teaspoon ground cinnamon
  • You can also add 1 tablespoon of Flour during the 15 minute simmering period.(that’s what I did)


MELT butter in large saucepan over medium heat. Add onion, garlic and sugar; cook for 1 to 2 minutes or until soft. Add broth, water, salt and pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 15 minutes. Stir in pumpkin, evaporated milk and cinnamon. Cook, stirring occasionally, for 5 minutes. Remove from heat.

TRANSFER mixture to food processor or blender (in batches, if necessary); process until smooth. Return to saucepan. Serve warm.

Optional: You can substituted the chicken broth for vegetable broth.  You can also add some red pepper flakes for a kick or bay-leaf for some added flavor.

Original Source: https://www.verybestbaking.com/recipes/32396/creamy-pumpkin-soup