0 from 3 votes
Creamy Pumpkin Soup
This creamy pumpkin soup recipe is so easy to make and is perfect for Fall!! Delicious flavors and simple ingredients make this a family favorite!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 people
Calories: 188 kcal
Course:
Main Course , Soup
Cuisine:
American
Ingredients
- 2 tablespoons butter
- ½ cup carrots chopped
- 1 cup onion chopped
- 1 teaspoon garlic minced
- 1 teaspoon thyme dried
- ½ teaspoon sage ground
- ½ teaspoon oregano dried
- 15 ounces pumpkin pureed , 1 regular can
- 2 cups broth veggie or chicken
- 1 cup half and half
- 1 teaspoon parsley fresh, minced
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Melt butter in a medium saucepan.
- Add chopped onions and carrots. Cook until slightly softened, about 3 minutes.
- Add garlic, thyme, sage, and oregano. Cook until fragrant, about 30 seconds.
- Add pumpkin and broth, stir until combined well.
- Bring to a simmer and cook until the carrots and onions are soft, about 12 minutes.
- Blend with an immersion blender, if desired. You can also use a food processor.
- Add half and half and stir until combined.
- Stir in fresh parsley, salt, and pepper and simmer for a few more minutes.
Cup of Yum
Notes
- If you don't have fresh parsley, you can use dried.
Nutrition Information
Calories
188kcal
(9%)
Carbohydrates
17g
(6%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Cholesterol
37mg
(12%)
Sodium
1140mg
(48%)
Potassium
550mg
(16%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
12386IU
(248%)
Vitamin C
15mg
(17%)
Calcium
104mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 188
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 37mg | 12% |
| Sodium | 1140mg | 48% |
| Potassium | 550mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 12386IU | 248% |
| Vitamin C | 15mg | 17% |
| Calcium | 104mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.