5 Minute Pumpkin Soup

For a quick and easy pumpkin soup recipe, you will definitely want to try this one.

Pair it with this kale and green apple salad with carrots and cheddar cheese for a perfect weeknight fall meal.

5 Minute Pumpkin Soup

Using canned pumpkin allows this soup to come together in just 5 minutes. No reason not to make this delicious healthy satisfying soup.

Print Pin Rate

Course: Soup

Cuisine: American

Keyword: Pumpkin

Prep Time: 5 minutes

Cook Time: 6 minutes

Servings: 4

Calories: 247kcal

Ingredients

• 3 Medium Shallots Grated (Using a grater makes easy quick work)
• 2 TBL Olive Oil
• 1 29 oz can Pure pack pumpkin (Do not use pumpkin pie filling)
• 2 cups Chicken or vegetable broth
• 2 cans water
• ½ cup heavy cream (Use evaporated milk or ½ and ½ for a lighter version.)
• 1 tsp cinnamon
• 1 tsp ground ginger
• ¾ tsp salt
• ½ tsp ground pepper
• ⅓ cup pepitas or pumpkin seeds roasted (optional Topping)
• sour cream (optional Topping)

Instructions

• Heat olive oil in a saucepan over medium-high heat.
• Add the shallots and cook, stirring, 3 minutes or until soft.
  
• Stir in the pumpkin, broth, cream, cinnamon, ginger, salt, and pepper.
• Cook, stirring occasionally for 3 minutes or until soup simmers.
• Ladle into bowls and add toppings of choice as desired.
• Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Nutrition

Sodium: 905mg | Calcium: 43mg | Vitamin C: 10mg | Vitamin A: 476IU | Sugar: 2g | Fiber: 2g | Potassium: 256mg | Cholesterol: 41mg | Calories: 247kcal | Saturated Fat: 9g | Fat: 24g | Protein: 5g | Carbohydrates: 7g | Iron: 1mg