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.
Servings: 4 people
Equipment
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: 1cup | Calories: 170kcal | Carbohydrates: 6g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 53mg | Potassium: 228mg | Fiber: 1g | Sugar: 1g | Vitamin A: 459IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg