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An easy and creamy pumpkin soup using canned pumpkin
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5 from 2 votes

Easy pumpkin soup

An easy and creamy pumpkin soup using canned pumpkin
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: American
Servings: 4 servings
Calories: 173kcal
Author: Mia Kouppa

Equipment

  • Soup pot
  • High heat blender or immersion blender

Ingredients

  • 2 tbsp butter or olive oil
  • 1 large onion, diced
  • 3 cloves garlic
  • 1 bay leaf
  • 4 cardamom pods
  • ½ tsp nutmeg
  • 1 cinnamon stick
  • ½ tsp ground cumin
  • 30 ounces canned pumpkin puree
  • 1 medium potato, cut into small dice
  • 4 cups (1,000 mL) vegetable stock
  • 1 tsp salt
  • ½ cup (125 mL) milk or heavy cream or non dairy milk

Instructions

  • In a large pot melt the butter (or heat the olive oil) and saute the onion and the garlic. Cook, stirring regularly, until caramelized.
    2 tbsp butter, 1 large onion, diced, 3 cloves garlic
  • Add the bay leaf, cardamom pods, nutmeg, cumin and cinnamon and saute until fragrant.
    1 bay leaf, 4 cardamom pods, ½ tsp nutmeg, ½ tsp ground cumin, 1 cinnamon stick
  • Add the pumpkin puree, potato and vegetable stock. Bring to a boil and then heat over medium heat for 25 - 30 minutes, until potatoes are cooked through.
    30 ounces canned pumpkin puree, 1 medium potato, cut into small dice, 4 cups (1,000 mL) vegetable stock
  • Remove the bay leave and cinnamon stick. Transfer your soup to a high heat blender, or use an immersion blender, to puree the soup.
  • With the soup back in the pot, keep it on a low simmer. Stir in the salt and the milk or cream.
    1 tsp salt, ½ cup (125 mL) milk or heavy cream
  • Serve and enjoy!

Notes

To make this soup vegan, use olive oil instead of butter and non-dairy milk instead of dairy milk. 

Nutrition

Calories: 173kcal | Carbohydrates: 37g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 1559mg | Potassium: 793mg | Fiber: 9g | Sugar: 13g | Vitamin A: 33662IU | Vitamin C: 23mg | Calcium: 135mg | Iron: 4mg