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Description
Enjoy a creamy and flavorful pumpkin soup made easy with canned pumpkin. This recipe is perfect for a quick and comforting meal.
Ingredients
Scale
- 1 (15 ounce) can pumpkin puree
- 4 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
- Pumpkin seeds for garnish (optional)
Instructions
- Sauté onion and garlic in a pot until softened.
- Stir in ginger, cinnamon, and nutmeg. Cook for 1 minute.
- Add pumpkin puree and vegetable broth. Bring to a simmer.
- Season with salt and pepper.
- Simmer for 15 minutes.
- Blend the soup until smooth using an immersion blender or regular blender.
- Stir in heavy cream, if desired.
- Garnish with pumpkin seeds before serving.
Notes
- Adjust spices to your preference.
- For a vegan option, use coconut milk instead of heavy cream.
- Add a pinch of red pepper flakes for a little heat.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 20mg