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5
from
7
votes
Easy Pumpkin Soup {20 Minute!}
Skip the traditional soup options and go with this Easy Canned Pumpkin Soup. It is creamy, full of flavor, and great for the fall and winter season.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Course:
Dinner
Cuisine:
American
Keyword:
creamy, easy, pumpkin, puree, soup
Servings:
4
people
Author:
Layla Atik
Equipment
Dutch Oven
immersion blender
Ingredients
2
tbsp
unsalted butter
1
tsp
garlic, minced
1
medium yellow onion, chopped
1
15 oz
canned pumpkin puree
1
tsp
thyme leaves, finely chopped
1
tsp
ginger, grated
1
tsp
ground cumin
1
tsp
ground pepper
Salt to taste
2 1/2
cups
low-sodium chicken broth
1/4
cup
heavy cream
2
tbsp
toasted pumpkin seeds, to garnish
Instructions
Heat a heavy bottom pot with butter, once the butter is melted add garlic and onions and cook until the onions turn translucent.
Add in the pumpkin puree, thyme, ginger, cumin, pepper and salt. Cook for 5 minutes.
Now add the chicken broth and cook for 5 minutes, stirring constantly.
Finally add the heavy cream and remove the pot from the heat.
Using an immersion blender puree the soup.
Transfer the soup to a bowl and garnish with pumpkin seeds before serving.
Nutrition
Serving:
1
cup
|
Calories:
170
kcal
|
Carbohydrates:
6
g
|
Protein:
5
g
|
Fat:
15
g
|
Saturated Fat:
8
g
|
Cholesterol:
36
mg
|
Sodium:
53
mg
|
Potassium:
228
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
459
IU
|
Vitamin C:
3
mg
|
Calcium:
27
mg
|
Iron:
1
mg