Easy Pumpkin Soup
HB-0823 · Hand-built original · American
This easy Pumpkin Soup is light and brothy, with mellow pumpkin flavor and a savory, smoky-spiced finish. Canned pumpkin and a handful of pantry staples make it a budget-friendly fall lunch or starter, ready in just 20 minutes.
AmericanDinner, Lunch, Soup20 minServes 4186 kcalGluten-freeEgg-free
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:4quantities adjust to match
Ingredients
- 2 tbsp butter
- 1 small yellow onion, finely chopped
- canned pumpkin purée (15 oz)
- chicken broth (3 cups)
- 1/2 tsp chili powder
- 1/4 tsp ground nutmeg
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp freshly cracked black pepper
- 3/4 tsp salt, to taste
- 4 tbsp pepitas (pumpkin seeds)
- 4 tbsp sour cream
Method
- Melt the butter in a large pan over medium heat and cook the onion for 4-5 minutes until soft and translucent.
- Stir in the chili powder, nutmeg, smoked paprika and cayenne and cook for 30 seconds until fragrant.
- Add the pumpkin purée and chicken broth, whisk until smooth and bring to a gentle simmer.
- Simmer for 10 minutes, stirring occasionally. Season with the salt and black pepper and adjust the spices to taste.
- Blend until completely smooth if you prefer a silky soup, or serve as it is.
- Ladle into bowls and top each serving with a tablespoon of sour cream and a tablespoon of pepitas.
Prep: 5 min · Cook: 15 min · Total: 20 min
Nutrition (per serving, where published)
186 kcalCalories
6 gProtein
13 gCarbs
14 gFat
4 gFibre
714 mgSodium
1.25 cupsServing