Parmesan, pumpkin, and sage provide an interesting interplay of salty, sweet, and savory flavors in this rich-tasting soup.


2 teaspoons olive oil

1/2 cup chopped onion

1 teaspoon minced garlic

1 can (15 ounces) unsweetened pumpkin puree

1 can (12 ounces) evaporated fat-free milk

3/4 teaspoon salt

1/2 teaspoon rubbed sage

1/2 teaspoon pepper

1/4 cup grated Parmesan cheese


1. In a large nonstick saucepan, heat the oil over medium heat. Add the onion and garlic, and cook, stirring occasionally, until the onion is tender, about 7 minutes.

2. Add the pumpkin puree, evaporated milk, salt, sage, and pepper, and bring to a boil. Reduce to a simmer, cover, and cook for 5 minutes to blend the flavors. Stir in the Parmesan and serve. Makes 4 servings

Pasta with Creamy Pumpkin Sauce Cook 10 ounces of ziti pasta according to package directions. Reduce the amount of evaporated milk in the soup to ¾ cup. Toss the sauce with the cooked pasta.

Nutrition Facts

per serving
calories 168
total fat 4.4g
saturated fat 1.6g
cholesterol 8mg
dietary fiber 5g
carbohydrate 21g
protein 12g
sodium 668mg

Good source of: beta carotene, calcium, fiber, riboflavin, vitamin D

Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes

From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.

Publication Review By: the Editorial Staff at

Published: 31 Oct 2011

Last Modified: 06 Apr 2015