Creamy Pumpkin Soup
This Creamy Pumpkin Soup is exactly the kind of recipe you want on hand once the weather turns cool. It's fall in a bowl, and it comes together faster than you'd think.
Ingredients
- 1 tablespoon olive oil
- 1/2 small onion finely chopped
- 1 clove garlic minced
- 1 can pumpkin puree
- 2 cups chicken or vegetable broth
- 1/2 teaspoon EACH salt and black pepper
- 1/2 teaspoon cumin
- 1/4 teaspoon dried thyme
- splash of vinegar
- 3 tablespoons heavy cream
- toasted pumpkin seeds for garnish
Instructions
- Heat a large pot over medium heat, then add the olive oil. Saute the onions for 3 minutes, then add the garlic and continue cooking for 30 seconds, stirring so the garlic doesn’t burn.
- Pour in the pumpkin puree, then add the broth, salt, pepper, cumin, and thyme, plus a small splash of vinegar to brighten it up. Stir to combine. Cover with a lid and simmer on low for 10 minutes.
- Remove from heat and use a stick blender to puree the soup in the pot, until smooth and creamy, about 3 minutes. Don’t stop early, or it won’t be as silky smooth. Add the heavy cream and stir to combine.
- Serve with roasted pumpkin seeds for garnish.
Nutrition
Calories: 83kcalCarbohydrates: 4gProtein: 1gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 13mgSodium: 765mgPotassium: 39mgFiber: 0.3gSugar: 2gVitamin A: 460IUVitamin C: 1mgCalcium: 16mgIron: 0.3mg
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