Creamy Pumpkin Soup

Yield: 4 servings
Calories: 186
Theme: Soup
soup

If you're looking for inventive ways to use canned goods during the COVID-19 outbreak, try this pumpkin soup using canned pumpkin and vegetable or chicken stock. This recipe can be made easily, and in bulk, in less than an hour.

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Ingredients

  • 3 tbsp olive oil
  • 1/2 onion, diced
  • 3 cloves of garlic, minced
  • 3 carrots, peeled and cut into coins
  • 1 tsp paprika
  • 1/2 tsp ground cumin
  • 1 tsp fresh or ground ginger, optional
  • pinch of red pepper flakes
  • 2 cups unsweetened pumpkin puree
  • 4-6 cups vegetable or chicken stock
  • Kosher salt and cracked black pepper, to taste
  • lime wedge, for garnish (optional)

Directions

1. Heat a large sauce pot over medium heat and add in the olive oil. Add the onions and garlic and sauté until translucent, about 5 minutes.

 

2. Add in the carrots and season with salt and pepper. Stir in the spices and cook until fragrant, about 3 minutes. Stir in the puree and 4 cups of the stock. If the mixture is too thick add the remaining 2 cups of stock. Taste for seasoning and remove from the heat.

 

3. In batches, add the soup mixture to a blender and puree until smooth. Be careful when blending hot liquids. Place the soup back into the pot and bring to a simmer. Add a squeeze of lime, if using, and ladle into bowls.