Easy 30-Minute Pumpkin Soup Recipe

Name: Easy 30-Minute Pumpkin Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 3 to 4 tablespoons olive oil; 1 medium sweet Vidalia onion; 2 medium carrots; 2 to 3 cloves garlic; one 15-ounce can pumpkin puree; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1 teaspoon ground ginger; ¾ teaspoon cinnamon; 3 to 4 cups water or vegetable stock; 2 bay leaves; 2 tablespoons maple syrup; 2 tablespoons honey; cream or half-and-half; toasted pumpkin seeds

User Reviews

4.8

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
360 kcal
Course
Soup
Cuisine
American

Easy 30-Minute Pumpkin Soup Recipe

Jade Rice

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🎃🙌🎉 Silky smooth, rich pumpkin flavor, and accidentally healthy!! Amazing depth of flavor for a FAST and EASY soup that’s hearty and comforting without being heavy!!

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Ingredients

Servings

3 to 4 tablespoons olive oil
1 medium sweet Vidalia onion diced small
2 medium carrots peeled and sliced into thin rounds
2 to 3 cloves garlic finely minced or pressed
one 15-ounce can pumpkin puree
1 teaspoon kosher salt plus more to taste at the end
1 teaspoon freshly ground black pepper or to taste
1 teaspoon ground ginger
¾ teaspoon cinnamon
3 to 4 cups water or vegetable stock or as necessary (I use water)
2 bay leaves
2 tablespoons maple syrup optional and to taste
2 tablespoons honey optional and to taste
cream or half-and-half optional for drizzling
toasted pumpkin seeds optional for garnishing

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Instructions

To a large Dutch oven or stockpot, add the oil, onions, carrots, and cook over medium-high heat for about 7 to 8 minutes, or until vegetables have softened and are lightly caramelized; stir intermittently.
Add the garlic and cook for about 1 minute, or until fragrant.
Add the pumpkin puree, salt, pepper, ginger, cinnamon, 3 cups of water/stock for thicker soup or 4 cups for a thinner soup (I recommend starting with 3 cups, you can always add more later), stir to combine, bring to a boil, and allow mixture to cook for about 3 to 4 minutes; stir intermittently.
Transfer about half the mixture to the canister of a high-speed blender, cover, and blend on high power until smooth. Caution – Stop every 10 to 15 seconds to let the steam out. If you don’t know if your blender is capable of blending hot liquids, I recommend waiting until the mixture has cooled down a bit.
Pour the smooth mixture that’s in the blender into a large bowl and repeat with the remaining chunky mixture that’s in the stockpot.
Transfer the smooth mixtures back into stockpot, add the bay leaves, and cook over medium-high heat for about 5 minutes; stir intermittently.
Taste the soup and optionally add maple syrup and/or honey, add more salt or pepper, more water/stock, more ginger, cinnamon, etc. Add everything to taste, as necessary.
Remove bay leaves, ladle soup into bowls, optionally drizzle with cream or half-and-half, optionally garnish with pumpkin seeds, and serve immediately.

Notes

Storage: Soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.

Nutrition Information

Show Details

Serving 1serving Calories 360kcal (18%) Carbohydrates 43g (14%) Protein 6g (12%) Fat 20g (31%) Saturated Fat 5g (25%) Polyunsaturated Fat 15g Cholesterol 10mg (3%) Sodium 759mg (32%) Fiber 8g (32%) Sugar 24g (48%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 360 kcal

% Daily Value*

Serving	1serving
Calories	360kcal	18%
Carbohydrates	43g	14%
Protein	6g	12%
Fat	20g	31%
Saturated Fat	5g	25%
Polyunsaturated Fat	15g	88%
Cholesterol	10mg	3%
Sodium	759mg	32%
Fiber	8g	32%
Sugar	24g	48%