Easy 30-Minute Pumpkin Soup Recipe
User Reviews
4.8
18 reviews
Excellent
Easy 30-Minute Pumpkin Soup Recipe
Report
🎃🙌🎉 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!!
Share:
Ingredients
- 3 to 4 tablespoons olive oil
- 1 vidalia onion diced small, medium, sweet
- 2 carrot peeled and sliced into thin rounds, medium
- 2 to 3 cloves garlic finely minced or pressed
- pumpkin puree 15-ounce can
- 1 teaspoon kosher salt plus more to taste at the end
- 1 teaspoon black pepper or to taste, freshly ground
- 1 teaspoon ground ginger
- ¾ teaspoon cinnamon
- 3 to 4 cups water or as necessary (I use water, or vegetable stock
- 2 bay leaf
- 2 tablespoons maple syrup optional and to taste
- 2 tablespoons honey optional and to taste
- cream optional for drizzling, or half-and-half
- pumpkin seeds optional for garnishing, toasted
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;Â 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.Â
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
(88%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
Other Recipes
You'll Also Love
