Pumpkin Soup
This velvety smooth pumpkin soup is easy to make with a can of pumpkin puree and just 10 minutes of prep, it's a fall favorite!
Servings: 6
Ingredients
- 6 cups chicken stock
- 4 cups pumpkin puree
- ¼ cup chopped onion
- 3 cloves garlic, minced
- 1½ teaspoons garlic salt
- ½ teaspoon cumin
- ½ teaspoon chopped fresh thyme
- ½ teaspoon ground black pepper
- ½ cup heavy whipping cream
- 1 teaspoon chopped fresh parsley
Instructions
- In a large pot over medium-high heat, add chicken stock, pumpkin, onion, garlic, salt, thyme and pepper.
- Bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes.
- In batches, transfer the soup to a food processor or blender and blend until smooth.
- Once smooth, add the soup back to the pot and return to a boil. Reduce heat to low and simmer, uncovered for 15 minutes.
- Stir in heavy cream and then serve with fresh parsley or basil.
Video
Notes
Store. Place cooled soup in an airtight container. Store in the fridge for 4-5 days or in the freezer for up to 3 months.
Nutrition
Serving: 1g | Calories: 215kcal | Carbohydrates: 24g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 939mg | Potassium: 629mg | Fiber: 5g | Sugar: 10g | Vitamin A: 25731IU | Vitamin C: 9mg | Calcium: 70mg | Iron: 3mg