Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Easy Pumpkin Soup
Easy Pumpkin Soup - This thick and creamy pumpkin soup is simple to make using canned pumpkin puree! Caramelized onion, cinnamon, nutmeg, and ginger give this fall favorite soup amazing warm flavor!
Course
Main Course
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
Calories
223
kcal
Author
Nichole
Ingredients
2
Tablespoons
Butter
2
Large Yellow Onions
Sliced
2
Cloves
Garlic
Minced
1
Teaspoon
Salt
1
Teaspoon
Cinnamon
1/2
Teaspoon
Nutmeg
1/2
Teaspoon
Ground Ginger
2
15 Ounce
Cans Pumpkin Puree
2
Cups
Chicken Stock
2
Cups
Water
1/2
Cup
Heavy Cream
Instructions
Melt the butter in a large pot over medium heat.
Add the sliced onions to the pan and cook stirring occasionally until caramelized, about 15 minutes.
Add the garlic, salt, cinnamon, nutmeg, and ginger to the onions and stir constantly for one minute.
Add 1/4 Cup of the chicken stock and use a wooden spoon to scrape any browned bits from the bottom of the pan.
Add the remaining chicken broth, water, and pumpkin puree and stir to combine.
Turn heat to low and simmer the soup for 20 minutes.
Turn the stove off and use a handheld immersion blender to puree the soup. Alternately, use a regular blender and puree the soup in 2-3 batches.
Stir the heavy cream into the soup, serve immediately with warm bread if desired.
Nutrition
Calories:
223
kcal
|
Carbohydrates:
11
g
|
Protein:
4
g
|
Fat:
18
g
|
Saturated Fat:
10
g
|
Cholesterol:
59
mg
|
Sodium:
823
mg
|
Potassium:
228
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
690
IU
|
Vitamin C:
4.8
mg
|
Calcium:
47
mg
|
Iron:
0.4
mg