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5 from 1 vote

Pumpkin Soup

Creamy, comforting soup made with the convenience of canned pumpkin makes a delicious and nourishing weeknight meal.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Soup
Cuisine: American
Keyword: Pumpkin Soup
Servings: 4
Calories: 394kcal

Ingredients

  • 2 tablespoon butter, unsalted
  • 1 medium onion diced
  • 2 medium carrot chopped
  • 1 medium apple peeled and chopped
  • 2 cup pumpkin, canned
  • 3 cup vegetable broth
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1 cup evaporated milk

Toppings

  • 1/4 cup heavy cream
  • 1/2 cup roasted pumpkin seeds

Instructions

  • In a stockpot over medium heat, melt butter and saute onion, carrot, apple, until tender, about 8 to 10 minutes.
  • Add pumpkin, vegetable stock and spices, simmer for 15 minutes. Then add the milk and simmer for 5 more minutes, lowering the heat if necessary so it does not boil.
  • Pour in batches into a high powered blender (or use an immersion blender) and blend until smooth and creamy.
  • Season, to taste, with salt and pepper. Serve with a drizzle of heavy cream and topped with pumpkin seeds.

Nutrition

Calories: 394kcal | Carbohydrates: 63g | Protein: 9g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 887mg | Fiber: 8g | Sugar: 47g