Cream of Pumpkin Soup


A touch of orzo pasta, or wild rice, adds texture to this creamy, easy-to-make pumpkin soup.

Cream of Pumpkin Soup
Photo: Keller
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins


  • 3 tablespoon butter

  • 1 large onion, finely chopped (1 cup)

  • 2 cloves garlic, minced

  • ⅛ - ¼ teaspoon crushed red pepper

  • 2 14 ounce can chicken broth

  • ½ cup uncooked orzo or wild rice

  • 1 ½ cup half-and-half, light cream, or milk

  • 1 tablespoon all-purpose flour

  • 1 15 ounce can pumpkin

  • Cracked black pepper (optional)


  1. In a large saucepan melt butter over medium-high heat. Add onion and garlic; cook for 3 to 5 minutes or until tender, stirring occasionally. Stir in crushed red pepper; cook for 1 minute. Add broth; bring to boiling. Stir in orzo or rice. Reduce heat and simmer, covered, about 10 minutes for orzo or 40 minutes for wild rice or until orzo or rice is tender.

  2. In a screw-top jar combine half-and-half and flour. Cover; shake well to combine. Stir into orzo mixture; cook and stir until slightly thickened and bubbly. Stir in pumpkin; heat through. Sprinkle each serving with cracked black pepper. Makes 6 to 8 side-dish servings.

Nutrition Facts (per serving)

234 Calories
14g Fat
23g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 234
% Daily Value *
Total Fat 14g 18%
Saturated Fat 8g 40%
Cholesterol 40mg 13%
Sodium 614mg 27%
Total Carbohydrate 23g 8%
Total Sugars 4g
Protein 6g
Vitamin C 5.3mg 27%
Calcium 90.9mg 7%
Iron 1.6mg 9%
Potassium 293mg 6%
Folate, total 44.4mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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