Easiest Ever Pumpkin Soup
Here is my 5 year old’s favorite, seriously he adores it and requests it all the time. The beauty of this recipe is how fast you can make it. Ready in 10 min, it saves so much time. Basically faster than ordering a delivery or cook a frozen meal. For vegan version, substitute half&half with 1 cup coconut milk.
Serve with chives, pumpkin seeds and a spoon of sour cream.
Quickest Ever Pumpkin Soup
Ingredients
- 1 med onion, finely chopped
- 2 tbs organic coconut oil
- 30 oz (2 14,5 oz cans ) canned pure pumpkin
- 3 cups hot water
- 1/2 cup cream
- 2 tsp pumpkin spice
- 3/4 teaspoon salt
- raw pumpkin seeds, chives and sour cream for serving
Instructions
- In soup saucepan heat oil on medium, add onion and cook for 5 min until soft. Be careful not to burn it.
- Stir in pumpkin, water/broth, coconut milk/cream, pumpkin spice and salt.
- Bring to simmer and cook for 5 min, stirring regularly.
- Remove from heat and puree until smooth with an immersion blender or in batches in a standalone blender. Be careful, it will be very hot.
- Divide among bowls, top with pumpkin seeds, pepper, chives or sour cream or greek yogurt.
- Enjoy!
Nutrition (per serving)
Tags
pumpkin pumpkin seeds pumpkin soup pumpkin spice thanksgiving recipes vegetarian soup
Nutrition Facts
Per Serving
Calories
155
% Daily Value*
Total Fat 12.11g
16%
Saturated Fat 8.61g
43%
Trans Fat
Cholesterol 27.17mg
9%
Sodium 305.51mg
13%
Total Carbohydrate 12.11g
4%
Dietary Fiber 1.15g
4%
Sugars 5.39g
Protein 2.09g
Vitamin A
•
Vitamin C
Calcium
•
Iron
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
GourmetoZ
