YieldsMakes 6 cups; 8 servings
Notes: If making ahead, cool, cover, and chill up to 1 day. Add sour cream after reheating.

How to Make It

Step 1
1

In a 4- to 5-quart pan, frequently stir onion, garlic, pumpkin pie spice, cayenne, and 1/4 cup broth over high heat until pan is dry, about 3 minutes.

Step 2
2

In a blender or food processor, smoothly purée onion mixture, adding a little more broth if needed to facilitate the process.

Step 3
3

Return purée to pan; add remaining broth, pumpkin, and honey.

Step 4
4

Smoothly mix milk with cornstarch and stir into soup. Stirring, bring to a boil over high heat. Add lemon juice and salt to taste.

Step 5
5

Ladle soup into shallow bowls. Stir sour cream to soften, then drizzle a small amount into each bowl.

Ingredients

 1 onion (8 to 10 oz.), chopped
 2 cloves garlic, minced
 1 teaspoon pumpkin pie spice
 1/8 teaspoon cayenne
 3 3/4 cups chicken or vegetable broth
 1 can (15 oz.) pumpkin
 1 tablespoon honey
 1 cup nonfat milk
 4 teaspoons cornstarch
 1 tablespoon lemon juice
  Salt
  About 2 tablespoons nonfat sour cream or plain nonfat yogurt

Directions

Step 1
1

In a 4- to 5-quart pan, frequently stir onion, garlic, pumpkin pie spice, cayenne, and 1/4 cup broth over high heat until pan is dry, about 3 minutes.

Step 2
2

In a blender or food processor, smoothly purée onion mixture, adding a little more broth if needed to facilitate the process.

Step 3
3

Return purée to pan; add remaining broth, pumpkin, and honey.

Step 4
4

Smoothly mix milk with cornstarch and stir into soup. Stirring, bring to a boil over high heat. Add lemon juice and salt to taste.

Step 5
5

Ladle soup into shallow bowls. Stir sour cream to soften, then drizzle a small amount into each bowl.

Pumpkin Soup