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Pumpkin Soup with lime sour cream Print E-mail

This soup is a wonderful first course for Thanksgiving or any meal. You can make it a day ahead, store it in the refrigerator and then warm it up just before the meal.

{Makes 8 servings}

You'll need:

  • 1/2 cup of non-fat sour cream
  • 1 teaspoon of lime juice
  • 4 cups of finely chopped red onions
  • 1 29 ounce can of solid pack pumpkin
  • 2 cups of skimmed milk
  • 1/2 to 1 teaspoon of red pepper flakes
  • 6 cups of low-fat canned chicken broth


  • Measuring cups and spoons
  • A small bowl
  • A fork
  • A soup pot
  • A large spoon
  • A blender
  • A ladle
  1. Begin by putting the lime juice and the sour cream in a small bowl and mixing it with a fork. Put the bowl in the refrigerator to chill it.
  2. Put the 1/8 cup of the chicken broth in the bottom of your soup pot. Turn the heat on to medium.
  3. Add the red onions and the red pepper to the pot and sauté until the onions are translucent - so you can almost see through them.
  4. When the onions are done, put them in the blender and purée them.
  5. Put them back in the pot then add the pumpkin, the milk, and the chicken broth. Stir the mixture while it is heating. This will take about 10 more minutes.
  6. When you are ready to serve, take the lime sour cream out of the refrigerator and put it on the table.
  7. Use your ladle to put the soup in the bowls. Take them to the table right away.
  8. Let everyone add as much or as little sour cream as they like.