Easy Pumpkin Soup

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Soups

5 Minutes

15 minutes

4 servings

2 Tbsp butter (organic, pasture-raised)
1 small yellow onion
1 15oz. can pumpkin puree*
3 cups chicken or vegetable broth/stock or full-fat coconut milk or heavy whipping cream (organic, pasture-raised)**
1/2 tsp chili powder
1/4 tsp nutmeg
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
freshly cracked black pepper
salt to taste

Dice the onion then add it to a medium saucepot with the butter. Sauté the onion over medium heat until the onion is soft and translucent (about 3 minutes).
Add the pumpkin purée, broth/stock/coconut milk, smoked paprika, chili powder, cayenne pepper, nutmeg, and some freshly cracked pepper. Stir to combine the ingredients, then allow the soup to come up to a simmer.
Simmer the soup for 10 minutes. Taste and add salt as needed (I added 1/4 tsp).
Serve the soup topped with pepitas and a swirl of sour cream.

* one 3 pound pie pumpkin yields 15 ounces pumpkin puree

https://www.bhg.com/recipes/how-to/cooking-basics/how-do-i-use-fresh-pumkin-in-a-recipe/

** full fat coconut milk or heavy whipping cream gives a creaminess to the soup

You can even do half broth/stock & half coconut milk/cream.

Serving: 1.25 Cups ・ Calories: 163.1 kcal ・ Carbohydrates: 13.58 g ・ Protein: 4.73 g ・ Fat: 11.18 g ・ Sodium: 954.78 mg ・ Fiber: 3.45 g

Nutritional values are estimates only. See our full nutrition disclaimer here.

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