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

by GourmetoZ

Cuisine American

Servings 6

Categories Low-Cal, Lunch, Seasonal, Vegetarian

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!