Pumpkin Soup with Canned Pumpkin
Thick, creamy, delicious and ready in about 20 minutes, this Pumpkin Soup with canned pumpkin is my go-to for quick and easy fall soups!
Ingredients
- 1 small onion chopped finely
- 2 tablespoon butter
- 3 cloves garlic minced
- 6 cups vegetable broth
- ¾ cup shredded carrot
- ¾ cup shredded green apple
- 2 15 oz cans pumpkin purée
- 1-2 tablespoons curry powder
- ½ tsp nutmeg
- 1 tsp salt
- 1 tsp pepper
- 2 13.5 ounce cans light coconut milk
- 1-2 tablespoon pure maple syrup, or use honey
- ½ cup heavy cream, or creme fraiche, garnish
- 2-4 Tbsp chopped parsley
Instructions
- In a large pot over medium heat, melt the butter and add the onions; saute for 5-6 minutes until softened. Stir in the grated carrot, apple, and garlic and cook for an additional minute.
- Stir in the pumpkin purée, broth, and curry powder, nutmeg and salt and pepper and stir. Increase the heat and bring it to a boil, then turn the heat down and simmer for 5 minutes. Add in the coconut milk and maple syrup and stir; cook for an additional 5-8 minutes.
- Using an immersion blender or hand blender, puree the soup until smooth. (Be careful, as it will be hot) Keep the soup covered until ready to serve. Season to taste (if you need to add more salt or pepper.)
- For serving, pour the soup into the bowls and drizzle with heavy cream (or creme fraiche) and a sprinkle of chopped parsley.
- Optional toppings: crumbled bacon, croutons, fresh grated apple.
Nutrition Facts
Calories: 114kcal, Carbohydrates: 10g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 24mg, Sodium: 1033mg, Potassium: 118mg, Fiber: 1g, Sugar: 6g, Vitamin A: 2825IU, Vitamin C: 4mg, Calcium: 30mg, Iron: 0.4mg