Holiday Pumpkin Soup Recipe

Tea Travels!™… Holiday Pumpkin Soup

Recipe by Ellen Easton ©2020 – All Rights Reserved

Pumpkin Soup
Lord and Taylor Fifth Avenue Window By Ellen Easton – All Rights Reserved

Pumpkin Soup is a delicious addition to your holiday meals.  Especially great for your Thanksgiving or Christmas dinner.

Check out more of Ellen Easton’s Tea Travels™ articles and recipes.

Learn about the History of English High Tea and more delicious Afternoon Tea and High Tea Recipes.

Holiday Pumpkin Soup Recipe:
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course: Soup
Cuisine: American
Keyword: Holiday Pumpkin Soup Recipe
Servings: 4 cups
  • 2 tablespoons olive oil
  • 1/2 cup onion, finely chopped
  • 2 cups chicken broth, low-sodium
  • 1 1/2 cups skim milk, fat-free*
  • 1 1/2 cups canned 100% solid-packed pumpkin (do not use pumpkin pie mix)
  • 2 firmly-packed tablespoons brown sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon nutmeg, ground
  • 1/2 teaspoon cinnamon, ground (plus additional for garnish)
  • 1/4 teaspoon pumpkin pie spice
  • 2 tablespoons honey
  • 1 tablespoon pure vanilla extract
  • Ginger, ground (optional garnish)
  • 1/4 to 1/2 cup raw whole walnuts, shelled and toasted (optional garnish)**
  1. In a large saucepan over low heat, heat the olive oil; add the onion and cook approximately 2 minutes.  Add chicken broth, LACTAID Fat Free Milk, pumpkin, brown sugar, salt, nutmeg, cinnamon, pumpkin pie spice, honey, and vanilla extract.  Increase heat to medium-high, bring just to a boil and simmer for 15 minutes. Remove from heat.

  2. To puree cooked pumpkin mixture, place a hand held mixer vertically in the saucepan or place soup in a blender/mixer, and pulse a few times until the onion is blended.

  3. The soup may be served hot or cold.  To serve cold, place the soup in containers and store in refrigerator for no more than three days, until ready to serve.

  4. Garnish with a sprinkle of ground cinnamon or ground ginger to taste. Add a sprinkle of walnuts, if desired.

Recipe Notes

* May substitute an equal amount of LACTAID Fat Free Milk.

** To Toast Walnuts:  Preheat oven to 350 degrees F.  Place the walnuts on a cookie sheet.  Oven roast walnuts for approximately 15 to 20 minutes until just golden (watch carefully so they don't burn).  Remove from oven and let cool.  Once the walnuts are cool, smash them into small, fine pieces.

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Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions (RED WAGON PRESS), a lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included The Waldorf=Astoria and Plaza Hotels.  Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.

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