Pumpkin Soup with Canned Pumpkin
This Pumpkin Soup with canned pumpkin is so easy and healthy. It's rich, thick, and creamy, but still healthy using Greek yogurt instead of heavy cream. It is quick enough for a weeknight evening meal and rich enough for the holiday table. This fall favorite is a savory bowl of goodness everyone will love!
Ingredients
- 1 tablespoon olive oil
- 1 small sweet onion, diced
- 1 teaspoon minced garlic
- 1 tablespoon fresh thyme
- 2 15 oz cans pumpkin puree
- 1 quart low sodium vegetable broth
- 1 teaspoon pumpkin pie spice
- 1 teaspoon salt & pepper, to taste
- ½ cup plain Greek yogurt
- Garnish: toasted pumpkin seeds, drizzled greek yogurt and fresh thyme
Instructions
- In a large pot, sauté the onion in the olive oil over medium heat. Be careful not to burn. Cook until translucent for about 3 minutes.
- Add the garlic. Cook for an additional 30 seconds. Do not brown or burn. Season the onions and garlic with a pinch of salt and pepper.
- Add the pumpkin puree, vegetable broth, pumpkin pie spice, fresh thyme, salt and pepper to the pot. Bring the soup to a boil and then reduce to a simmer. Cook for 20 minutes.
- Remove the soup from the heat and stir in the Greek yogurt.
- Blend soup using an immersion blender.
- Serve with a drizzle of greek yogurt, pumpkin seeds and fresh thyme.
Notes
Storage & Leftovers
Store any leftovers in the refrigerator for up to five days.
Freezing
You can freeze this Pumpkin Soup with canned pumpkin by letting it cool and transfer into a freezer bag or freezer-safe container. Store for up to three months.
Nutrition
Calories: 188kcalCarbohydrates: 34gProtein: 6gFat: 4gSaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 604mgPotassium: 557mgFiber: 8gSugar: 19gVitamin A: 33094IUVitamin C: 11mgCalcium: 111mgIron: 3mg
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