Creamy Pumpkin Soup
Ingredients
-
1
teaspoon
olive oil
-
¼
cup
chopped carrots
-
¼
cup
chopped celery
-
¼
cup
chopped onions
-
3
cloves
garlic
-
4
cups
broth
-
2
15 oz cans
100% pureed pumpkin
-
1
teaspoon
pumpkin pie spice
-
to taste
salt
-
to taste
pepper
-
½
cup
heavy whipping cream
Instructions
- Heat olive oil in a soup pot or Dutch oven over medium-high heat.
- Add onions, carrots, and celery, and sauté for 3-4 minutes until onions are translucent.
- Stir in the minced garlic and cook for an additional 2 minutes.
- Add broth, puréed pumpkin, pumpkin pie spice, salt, and pepper; stir well.
- Reduce heat to medium-low, cover, and simmer for 15 minutes.
- Use an immersion blender to smooth the soup.
- Stir in the heavy cream and mix well.
- Cool before serving.
Nutrition Facts (estimated)
Servings
6 cups
Calories
141
Total fat
9g
Total carbohydrates
7g
Total protein
4g
Sodium
0mg
Cholesterol
0mg
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