Pumpkin Soup
This simple fall soup recipe is quick to make for lunch or dinner. Made with canned pumpkin, it's light, flavorful and so delicious!
Servings 4
Calories 196kcal
Ingredients
- 1 tbsp extra virgin olive oil
- 1 large yellow onion diced
- 2 cloves garlic minced
- 1 can pumpkin puree 14oz can, 1 ¾ cup
- 1 tsp fresh thyme removed from stems
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp ground ginger
- 2 cans chicken broth 14oz cans, 1 ¾ cup
- ½ cup heavy cream
- 1 tbsp maple syrup
- 1 tbsp pepitas pumpkin seeds, for garnish
- 1 tsp fresh parsley chopped, for garnish
Instructions
- In a large pot, add the olive oil and onions. Cook the onions on medium-high heat for 5 minutes, or until translucent.
- Reduce the heat to medium and add garlic and cook for 1 to 2 minutes.
- Stir in the pumpkin puree, thyme, salt, pepper and ginger. Cook for 1 to 2 minutes.
- Add in the chicken broth and simmer for 15 minutes, stirring occasionally.
- Stir in the heavy cream and maple syrup. Blend with an immersion blender until smooth.
- Serve warm with pepitas, chopped parsley and freshly ground black pepper.
Notes
If you do not have an immersion blender, you can blend the soup in a blender in small batches.
Nutrition
Serving: 1g | Calories: 196kcal | Carbohydrates: 14g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Cholesterol: 35mg | Sodium: 509mg | Fiber: 2g | Sugar: 8g
