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Pumpkin Potato Soup Recipe

WebMD Recipe

Pumpkin Potato Soup 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)


Step 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.
Step 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.
Step 3
Spoon into five serving bowls, then swirl a tablespoon of fat-free or light sour cream in each bowl of soup.

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