This is a very savory pumpkin soup recipe. It is easy to make, deliciously creamy and very tasty. You can substitute milk for the cream if you want a lower calorie soup. It will be thinner but still taste good. Also, if you want a vegetarian soup you can use vegetable broth instead of chicken broth. Half chicken broth and half vegetable broth is a tasty combination too.
Creamy Pumpkin Soup Recipe from The Comfort of Cooking. "I’ll just be right out with it – this pumpkin soup is the best soup I’ve ever made! It’s creamy, velvety smooth and delicious with a pile of tasty toppings like chopped bacon, sour cream, herbs and a few fresh shavings of Parmesan cheese. Or, heck, leave out the toppings and enjoy it as-is. You’ll love it!"
LAZY THAI GINGER PUMPKIN SOUP WITH COCONUT CREAM | Vegan + Paleo + Gluten Free | A delicious and simple recipe for a seasonal soup using canned pumpkin! While this recipe is super quick to prepare and has few ingredients, it’s full of warming fall flavors—ginger, garlic, and curry. A drizzle of coconut milk and a few pumpkin seeds on top make it oh-so pretty. | Click to get the recipe! | Honestly Nourished | www.honestlynourished.com
Harvest Pumpkin Soup To lighten up this soup, substitute low-sodium chicken broth and use only 3 tablespoons of heavy cream, and you'll save 68 calories, 8 grams of fat, and 453 milligrams of sodium per serving.