• Cooking Time: 30 minutes
  • Servings: 5=6
  • Preparation Time: 20 minutes


  • 1/4 cup pumpkin seeds
  • 2 tsp. canola oil
  • 1 medium onion chopped
  • 1 1/2 cups canned pumpkin
  • 3 1/2 cups low fat reduced sodium chicken broth
  • 1 cup evaporated milk
  • 2 Tbsp. dry sherry
  • 1 tsp. cinnamon
  • fresh ground black pepper to taste


  • Preheat oven to 4oo degrees. Spread the pumpkin seeds on a small cookie sheet. Drizzle 1 tsp. of the canola oil on the seeds and toast them for 5 minutes. Remove from the oven
  • In a stockpot, heat the remaining oil.
  • Add onion and saute for 5 minutes
  • Add the pumpkin and broth and bring to a boil
  • Simmer 20 minutes
  • Add milk, sherry, and cinnamon
  • Simmer for 5 minutes
  • To serve, place soup in bowls qand top with the seeds. Grind pepper over each serving.


From a recipe book I have, this recipe is excellent for diabetics.

Categories: Bisque/Cream 

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