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Description
This pumpkin soup recipe offers a quick and easy way to enjoy a comforting fall classic using canned pumpkin. It’s perfect for busy weeknights or anyone craving a simple, flavorful soup.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can pumpkin puree
- 4 cups vegetable broth
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- Optional: Cream or coconut milk for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Stir in pumpkin puree, vegetable broth, ginger, cinnamon, and nutmeg. Season with salt and pepper.
- Bring to a simmer and cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld.
- If desired, use an immersion blender to puree the soup until smooth.
- Serve hot, garnished with cream or coconut milk if desired.
Notes
- For a spicier soup, add a pinch of cayenne pepper.
- You can substitute chicken broth for vegetable broth if preferred.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg