Pumpkin Cheesecake Soup


Pumpkin Cheesecake Soup

9 Min

Start off your Thanksgiving meal with a twist this year. Our velvety smooth Pumpkin Cheesecake Soup is a refreshing change of pace. If you love pumpkin pie, you'll love this soup.

What You'll Need

  • 2 (30-ounce) cans pumpkin pie mix
  • 3 1/2 cups chicken broth
  • 2 cups (1 pint) half-and-half
  • 1 cup sour cream
  • Nutmeg for garnish, optional

What to Do

  1. In a soup pot, whisk the pumpkin pie mix and chicken broth over medium-high heat and cook 7 to 8 minutes, or until hot.
  2. Slowly stir in the half-and-half and cook 2 to 3 more minutes, or until heated through.
  3. Top each serving with a dollop of sour cream and a sprinkle of nutmeg, if desired.

Serving Suggestion

Why not use hollowed-out gourds such as pie pumpkins or squash as individual serving bowls?

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I have used this recipe for several years at Christmas time, Thanksgiving time, and for a soup potluck. Each time, the soup has gotten raves! Tastes like pumpkin pie...no lie!

Is canned pumpkin pie mix the same as canned pumpkin used for baking pumpkin pie?

Canned pumpkin pie mix is different than canned pumpkin. The pie mix has spices already in it, whereas the canned pumpkin is plain, no added spices or flavor. Enjoy!

If you cannot get the pumpkin pie mix and can only get the canned pumpkin, you can follow the directions on the can for making the pie, leaving out any eggs, but use the spices it calls for. I have had to do this a couple of times, and the soup comes out delish!

If this is a cheese cake soup, where is the cheese in the recipe?


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