Quicky 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.

Pumpkin Soup

 

Quickest Ever Pumpkin Soup
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Quickest Ever Pumpkin Soup
Prep Time:
2 minutes
Cook Time:
8 minutes
Total Time:
10 minutes

Quickest Ever Pumpkin Soup

Yield: 6
Category: soup, lunch, vegetarian
Cuisine: American
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
  1. In soup saucepan heat oil on medium, add onion  and cook for 5 min until soft. Be careful not to burn it.
  2. Stir in pumpkin, water/broth, coconut milk/cream, pumpkin spice and salt.
  3. Bring to simmer and cook for 5 min, stirring regularly.
  4. 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.
  5. Divide among bowls, top with pumpkin seeds, pepper, chives or sour cream or greek yogurt.
  6. Enjoy!
Nutrition information
Calories per serving: 154.63 kcal
Fat per serving: 12.11 g
Saturated fat per serving: 8.61 g
Carbs per serving: 12.11 g
Protein per serving: 2.09 g
Fiber per serving: 1.15 g
Sugar per serving: 5.39 g
Sodium per serving: 305.51 mg
Cholesterol per serving: 27.17 mg
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https://gourmetoz.com/2017/11/22/10-min-pumpkin-soup/

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