Description
This creamy pumpkin soup is a warm and comforting dish, perfect for the fall and winter months.
Ingredients
Scale
- 1 teaspoon olive oil
- 1/4 cup chopped carrots
- 1/4 cup chopped celery
- 1/4 cup chopped onions
- 3 garlic cloves (minced)
- 4 cups broth
- 2 15 oz cans 100% pureed pumpkin
- 1 teaspoon pumpkin pie spice
- salt and pepper to taste
- 1/2 cup heavy whipping cream
Instructions
- Place a soup pot or Dutch oven on medium-high heat.
- Add the olive oil, onions, carrots, and celery. Saute for 3-4 minutes until the onions are translucent and fragrant.
- Add in the garlic. Stir and cook for 2 minutes.
- Add in the broth, puréed pumpkin, pumpkin pie spice, salt and pepper to taste. Stir.
- Reduce the heat to medium-low and place the lid on the pot. Simmer for 15 minutes.
- Open the pot and stir the soup. Use an immersion blender to smooth out the soup. Be careful. The soup will be hot. You can also use a blender if you wish.
- Add in the heavy cream and stir.
- Cool before serving.
Notes
- See notes for how to make your own pumpkin pie spice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 40mg