Quicky Pumpkin Soup

Here is on of my favorite soups. My 5 y.o. son adores it and asks for it all the time. The beauty of this recipe that it is ready in seconds and saves so much time. It’s vegetarian and can be made vegan if you use 1 cup coconut milk instead of half&half.

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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