Recipes: Soups

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Cream of Pumpkin Soup


  • 1 1/2 cups Lactaid® Fat Free Milk
  • 2 Tbsp. olive oil
  • 1/2 cup finely chopped onion
  • 2 cups low-sodium chicken broth
  • 1 1/2 cups canned pumpkin
  • 2 Tbsp. brown sugar
  • 1/2 tsp. salt
  • 1/4 tsp. nutmeg
  • 1 tsp. lemon juice


  1. Heat olive oil in a 2 1/4 quart saucepan. Add onion and cook for about 2 minutes.
  2. Add chicken broth, Lactaid® Fat Free Milk, pumpkin, sugar, salt and nutmeg, and bring to a boil.
  3. Reduce heat, and simmer for 15 minutes. Add lemon juice, and serve warm.

Servings: 4 (1 cup each)

Nutrition data per serving: calories 170, fat 8g, cholesterol 4mg, protein 6g, sodium 399mg, carbohydrates 22g, fiber 3g, calcium 154mg

3 Comments for “Cream of Pumpkin Soup”

  • i am a vegetarian. What can be substituted for the chicken broth? Would vegetable broth work instead? This drives me crazy as so many soup recipes call for chicken broth!

  • I frequently use veg broth instead of chicken broth and beef broth and it always works just fine!

  • Mambo TeamNo Gravatar

    Great question!

    Lydia, great answer!

    If you try this recipe with veggie broth, let us know how it turns out!

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