20 Minute Pumpkin Soup
Author: 
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
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
  1. In a large soup pot, melt butter, and add chopped onion and apple.  Cook until soft.
  2. Stir in pumpkin and spices (sage, curry, nutmeg and salt if needed).
  3. Add in chicken stock and pepper.  Simmer together for about 10 minutes.
  4. When done, use an immersion blender to puree the soup, or blend in batches in your blender.
  5. 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
Recipe by Busy But Healthy at https://busybuthealthy.com/20-minute-pumpkin-soup/