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