Pumpkin Soup

Canned pumpkin is pure, simple and nutritious. It needs a bit of a flavor boost though, so we’ve added a generous splash of ANGOSTURA® aromatic bitters along with some garlic and onion.


3 Tbsp. butter
1 medium yellow onion, thinly sliced
2 cloves garlic, sliced
1/2 tsp. dried rosemary, crushed
1 can (15 oz.) pure pumpkin
4 cups (32 oz.) chicken broth or vegetable broth
1 Tbsp. packed brown sugar
1-1/2 tsp. ANGOSTURA® aromatic bitters
Dash nutmeg (optional)
Shredded Cheddar cheese
Fresh-ground pepper


Melt butter in a 4-quart saucepan. Add onion, garlic and rosemary. Cook over medium heat 5 minutes or until onion is limp and lightly browned. Stir in pumpkin, broth, sugar, Angostura bitters, and nutmeg if desired; bring to a boil. Reduce heat; simmer uncovered 10-12 minutes, stirring occasionally. Season with salt to taste.

Use an immersion blender to puree soup in the pan, or transfer in batches to a blender container. Serve garnished with cheese and pepper.

Makes 4 servings (1-1/4 cup each).

  • Recipe may be doubled. Use a 6-quart pot, and one 29 oz. can pumpkin or two 15 oz. cans.
  • Experiment! Try 1 cup coconut milk in place of 1 cup broth, and about 1/2 tsp. curry powder instead of rosemary.
  • Other pumpkin ideas: Use ANGOSTURA® orange bitters in pumpkin pie, pumpkin bread, pumpkin custard, flan or crème brûlée. Start with 2 teaspoons, then add another to taste.


Per serving (4) without cheese: 174 calories, 9.4g fat (5.7g sat fat), 23mg chol, 2.9g protein, 17.3g carb, 1011mg sodium, 3.6g fiber
Pumpkin Soup
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