Just a few months into my blogging journey. This recipe is so symbolic, and I knew I had to make a new version when October 1st came around. This simple soup is a perfect example of my cooking journey ten years ago. It was easy, simple and comforting for me in those days, and that is something I can still relate to today.
This soup is not the most amazing. Although it’s simple, sometimes you need that basic soup. This soup is a great starter for anyone who is just starting to cook or wants to keep it simple. You can customize this soup to suit your taste. I also have links to other pumpkin soups I have made over the years.
It’s all about the BROTH
This soup is primarily made from the broth. Make sure to use a thick, flavorful broth. My broth is made with Better Than Bouillon soup base. However, homemade chicken broth and bone broth would be great. You can make this soup vegetarian by using vegetable stock or broth.
WHAT TO SERVE WITH EASY PUMPKIN SOUP
This pumpkin soup is a great tomato substitute for the traditional grilled cheese and tomato combination. The soup is light enough to be used as a starter for larger or heavier meals. This pumpkin soup was also light enough to be reheated as a light snack between meals.
PUMPKIN PUREE Vs. PUMPKIN PIE FILM
You will need pumpkin puree and not pumpkin pie filling for this recipe. Both cans have similar labels and will be placed on the same shelf. However, they are two very, very different things. The pumpkin pie filling has been sweetened and seasoned with pumpkin pie spice. This soup is not what you would want. 😉
HOW TO MAKE A TIGHT PUMPKIN SOUP
This soup is not thick. This soup is soupy. You can make a thicker texture by using two cans of pumpkin puree. Double the spices and salt.
FLAVOR OPTIONS AND ADD-INS
You can make this soup a base for many other things if you feel confident enough to try new things. It can be made creamy by adding heavy cream or full-fat coconut milk to the chicken broth. You can change the soup’s flavor profile by adding curry powder, Cajun seasoning or Thai curry paste.
You have the option to add toppings or ingredients. I used pumpkin seeds and sour cream, but you can also add sriracha, Tabasco, spinach, crispy chickpeas or crumbled bacon.
EASY PUMPKIN SOUP
This simple and flavorful pumpkin soup is easy to make in less than 30 minutes. It’s the perfect side dish for a creamy grilled cheese sandwich.
Prep time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Servings: Each 1.25 cup
- 2 Tbsp Butter ($0.26)
- 1 small yellow onion (0.32)
- 1 15oz. Pumpkin puree ($0.79)
- 3 cups chicken broth ($0.39)
- 1/2 tsp chili powder ($0.05)
- 1/4 tsp nutmeg ($0.03)
- 1/2 tsp smoked paprika ($0.05)
- 1/4 tsp cayenne pepper ($0.02)
- Freshly cracked black pepper ($0.02)
- Salt to taste ($0.02)
- 4 Tbsp pepitas (pumpkin seeds) ($0.60)
- 4 Tbsp sour cream ($0.11)
- Add the chopped onion to a medium saucepan with the butter. Sauté the onion on medium heat until it becomes soft and translucent (about three minutes).
- Mix the pumpkin puree, chicken broth and chili powder. Add some freshly cracked pepper. Mix all ingredients and bring the soup to a boil.
- Allow the soup to simmer for 10 minutes. Salt the soup as necessary (I used 1/4 teaspoon).
- Top the soup with pepitas, sour cream and some chopped nuts.
Serving Size: 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