Pumpkin Soup

Time & Servings
4 servings
40 minutes ready time =
20 minutes preparation +
20 minutes cooking
  • 1 Tbsp. olive oil
    Becel Margarine Olive Oil 454G
    $4.17 • Ea
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  • 1 medium onion, finely chopped
    Onions Vidalia 1EA
    $1.83 • Ea
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  • 1 clove garlic, minced
    Garlic (3PK)
    $3.94 • Ea
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  • 8 cups peeled and cubed fresh pumpkin
    Pumpkin 1EA
    $7.90 • Ea
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  • 2 Knorr® Chicken Bouillon Cubes
    Knorr Bouillon Cubes Chicken 69G
    $2.81 • Ea
  • 3 cups boiling water
    Evian Spring Water Natural 1.5L
    $2.64 • Ea
  • 1 cup light cream
    Lucerne Cream Half & Half 10% 473ML
    $3.05 • Ea
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  • 4 ounces cream cheese
    Anco Fine Cheese Swiss Cheese 130G
    $4.99 • Ea
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  • Salt and pepper to taste
    Aylmer Accents Tomato Black Pepper & Garlic 540ML
    $2.60 • Ea
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  • In a medium saucepan, heat the oil over medium-high heat. Sauté the onion, garlic and pumpkin, stirring occasionally, for 5 minutes or until onion is tender. Stir in the bouillon and water mixture. Bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, for 10 minutes or until the pumpkin is tender.
  • Stir in the cream and cream cheese. Cook, stirring occasionally, 5 minutes or until heated through. Remove from heat and cool slightly.
  • In a blender or food processor, process the soup in batches, at low speed, until smooth. Return the soup to a saucepan and season with salt and pepper to taste. Heat through and serve.
  • TIP: Use 1 can (540 mL) of canned pumpkin (not pumpkin pie filling) instead of fresh pumpkin. Stir in the canned pumpkin with the bouillon mixture.