When you’re a pumpkin addict like me, you’ll find that you always have extra pumpkin hanging out in the fridge. Especially after you open one of those huge cans. This is a delicious way to use pumpkin (leftover or not), and its a warm and comforting way to get your fix. I haven’t had a lot of pumpkin soup in my life, so I’m not sure what other recipes taste like. But I love the extra sweetness that this has, and with the little bit of Parmesan cheese I put on top, it was the ultimate sweet/salty combo.
20 Minute Pumpkin Soup
Prep time
Cook time
Total time
Author: Kristine Fretwell
Recipe type: Side
Yield: 6 servings
Ingredients
- 2 tsp butter
- 1 cup onion, chopped
- 2 cups canned pumpkin
- 1 tsp sage (dried)
- ½ tsp curry powder
- ¼ tsp nutmeg
- 4 cups chicken stock (no-salt added)
- ½ tsp salt (if you use no-salt stock - omit if you use a stock with sodium)
- ½ tsp pepper
- 2 cups peeled, chopped Mac apples (or apple of choice)
- ½ cup light coconut milk (or milk of choice)
- 2-3 packets stevia
- Garnish: Parmesan cheese, fresh grated (optional)
Instructions
- In a large soup pot, melt butter, and add chopped onion and apple. Cook until soft.
- Stir in pumpkin and spices (sage, curry, nutmeg and salt if needed).
- Add in chicken stock and pepper. Simmer together for about 10 minutes.
- When done, use an immersion blender to puree the soup, or blend in batches in your blender.
- Return to pot and stir in coconut milk and stevia. Taste and adjust seasonings to your preference.
Nutrition
Serving size: 1 cup Calories: 91 Fat: 2.8 g Carbs: 15 g Sugar: 8 g Sodium: 264 mg Fiber: 4 g Protein: 2 g