Easy Savory Pumpkin Soup with Canned Pumpkin
This Easy Savory Pumpkin Soup recipe with canned pumpkin puree and without cream is delicious, creamy and one of the easiest soups ever! This easy recipe makes the perfect soup for Thanksgiving dinner.
Servings: 8
Cost: $10
Ingredients
- ¼ cup finely chopped white onion
- 1 tablespoon butter
- 1 15-oz can pureed pumpkin not pumpkin pie filling!
- 1 32-oz box low sodium chicken stock
- ½ teaspoon ground black pepper
- 2 teaspoons sea salt
- ¼ teaspoon dried sage
- 1 tablespoon fresh lemon juice
- chopped parsley optional
Instructions
- In a large, heavy-bottomed pot or Dutch oven, saute onions in butter on medium heat until soft and translucent
- Stir in the pumpkin, sea salt, ground black pepper and dried sage and cook until warm
- Add the chicken broth and lemon juice, stir, cover, and cook on medium heat until hot and heated through
- Turn heat to low, or turn heat off and remove pot, and use immersion blender to puree soup until smooth
- Garnish with fresh parsley before serving
Notes
Blending the soup is optional but makes it velvety smooth. You can also blend the soup in a blender, in small batches, and return to stove to warm up.
Nutrition
Calories: 15kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 593mg | Potassium: 10mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 64IU | Vitamin C: 0.4mg | Calcium: 3mg | Iron: 0.03mg
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