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Pumpkin Potato Soup Recipe

Pumpkin Potato Soup Recipe
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WebMD Recipe

The mashed potato adds creaminess to this lower-fat soup.

  • 3 cups
    mashed potatoes, made with low-fat milk
  • 1/2 cup
    canned pumpkin
  • 1 1/2 cups
    fat-free half-and-half, or low-fat milk
  • 1 1/2 cups
    shredded reduced-fat sharp cheddar cheese
  • 3/4 teaspoon
    pumpkin pie spice
  • 1/2 teaspoon
    ground cinnamon
  • 5 tablespoons
    fat-free or light sour cream
    pepper, to taste
    salt, to taste (optional)
  1. Prepare mashed potatoes using milk only (no added butter). Add the pumpkin and fat-free half-and-half (or low-fat milk) to a medium saucepan; whisk to blend well.
  2. Add cheese, pumpkin pie spice, and cinnamon and stir to combine. Cover pan and simmer over low heat for 5-10 minutes, stirring frequently. Add pepper and salt, if desired.
  3. Spoon into five serving bowls, then swirl a tablespoon of fat-free or light sour cream in each bowl of soup.
Nutritional Information

Makes: 5 servings
  • Calories276
  • Protein19 g
  • Carbohydrates36 g
    • Dietary fiber3.2 g
  • Fat6.5 g
    • Saturated fat4 g
  • Cholesterol23 mg
  • Sodium300 mg
  • Calories from Fat22%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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