Easy Pumpkin Soup with Canned Pumpkin
This easy pumpkin soup recipe with canned pumpkin puree is so flavorful and perfect for a simple fall lunch or dinner. Or, serve it as a delicious addition to your 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.
Don't skip the lemon juice as it really enhances the flavor.
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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