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5
from 1 vote
Creamy Pumpkin Soup
This creamy pumpkin soup recipe is so easy to make and is perfect for Fall!! Delicious flavors and simple ingredients make this a family favorite!
Course
Main Course, Soup
Cuisine
American
Keyword
creamy pumpkin soup, easy pumpkin soup recipe, pumpkin soup
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
people
Calories
188
kcal
Author
Alli
Equipment
Pan Set
Food Processor
Immersion Blender
Redmond Real Salt
Ingredients
2
tablespoons
butter
1/2
cup
carrots
chopped
1
cup
onion
chopped
1
teaspoon
garlic
minced
1
teaspoon
thyme
dried
1/2
teaspoon
sage
ground
1/2
teaspoon
oregano
dried
15
ounces
pumpkin
pureed , 1 regular can
2
cups
broth
veggie or chicken
1
cup
half and half
1
teaspoon
parsley
fresh, minced
1
teaspoon
salt
1/2
teaspoon
pepper
Instructions
Melt butter in a medium saucepan.
Add chopped onions and carrots. Cook until slightly softened, about 3 minutes.
Add garlic, thyme, sage, and oregano. Cook until fragrant, about 30 seconds.
Add pumpkin and broth, stir until combined well.
Bring to a simmer and cook until the carrots and onions are soft, about 12 minutes.
Blend with an immersion blender, if desired. You can also use a food processor.
Add half and half and stir until combined.
Stir in fresh parsley, salt, and pepper and simmer for a few more minutes.
Notes
If you don't have fresh parsley, you can use dried.
Nutrition
Calories:
188
kcal
|
Carbohydrates:
17
g
|
Protein:
4
g
|
Fat:
13
g
|
Saturated Fat:
8
g
|
Cholesterol:
37
mg
|
Sodium:
1140
mg
|
Potassium:
550
mg
|
Fiber:
2
g
|
Sugar:
7
g
|
Vitamin A:
12386
IU
|
Vitamin C:
15
mg
|
Calcium:
104
mg
|
Iron:
1
mg