Easy 20 Minute Canned Pumpkin Soup
introduction
If you’re looking for a quick and cozy meal, this Easy 20 Minute Canned Pumpkin Soup is perfect for you. With just a few ingredients and minimal cooking time, you can enjoy a warm bowl of deliciousness in no time.
why make this recipe
This recipe stands out because it is both simple and comforting. Canned pumpkin is a time-saver that adds a rich flavor and creamy texture to the soup. Plus, it’s versatile enough to suit various dietary preferences. In just 20 minutes, you can have a nutritious meal that’s perfect for lunch, dinner, or even as a light appetizer for guests.
how to make Easy 20 Minute Canned Pumpkin Soup
Ingredients:
- 1 can (15 oz) canned pumpkin
- 1 cup chicken or vegetable broth
- 1 cup heavy cream or coconut milk
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- Salt and pepper to taste
- Olive oil
Directions:
- In a pot, heat some olive oil over medium heat.
- Add the diced onion and cook until soft, about 5 minutes.
- Stir in the garlic and cook for an additional minute.
- Add the canned pumpkin, broth, cream, cinnamon, nutmeg, salt, and pepper.
- Stir to combine and bring the soup to a gentle simmer.
- Cook for about 10 minutes, stirring occasionally.
- Use an immersion blender to purée the soup until smooth.
- Taste and adjust seasonings as needed.
- Serve hot, garnished with a drizzle of cream or a sprinkle of spices.
how to serve Easy 20 Minute Canned Pumpkin Soup
Serve your pumpkin soup hot. You can garnish it with a drizzle of cream or sprinkle some extra cinnamon or nutmeg on top for an added touch. Pair it with crusty bread or a simple salad to make it a complete meal.
how to store Easy 20 Minute Canned Pumpkin Soup
If you have leftovers, let the soup cool completely. Then, store it in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for longer storage. Just make sure to use a freezer-safe container, and it should last for about 2-3 months. Thaw it in the refrigerator before reheating.
tips to make Easy 20 Minute Canned Pumpkin Soup
- Feel free to add more spices like ginger or cloves for a different flavor profile.
- For added texture, consider tossing in some croutons or roasted pumpkin seeds before serving.
- Make it vegan by using coconut milk and vegetable broth.
variation
You can change the flavor by adding cooked bacon or sausage for a meatier soup. Another variation is to stir in some cooked quinoa or lentils for extra protein and heartiness.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, but it will require more time to peel, chop, and cook the pumpkin.
Can I make this soup spicy?
Absolutely! Adding a pinch of cayenne pepper or some chili flakes can give it a nice heat.
Is this soup gluten-free?
Yes, this recipe is gluten-free as long as you ensure your broth is gluten-free.
Easy 20 Minute Canned Pumpkin Soup
Ingredients
Main Ingredients
- 1 can (15 oz) canned pumpkin
- 1 cup chicken or vegetable broth
- 1 cup heavy cream or coconut milk Use coconut milk for a vegan option
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- to taste Salt and pepper
- as needed Olive oil For cooking onion
Instructions
Preparation
- In a pot, heat some olive oil over medium heat.
- Add the diced onion and cook until soft, about 5 minutes.
- Stir in the garlic and cook for an additional minute.
Cooking
- Add the canned pumpkin, broth, cream, cinnamon, nutmeg, salt, and pepper.
- Stir to combine and bring the soup to a gentle simmer.
- Cook for about 10 minutes, stirring occasionally.
- Use an immersion blender to purée the soup until smooth.
- Taste and adjust seasonings as needed.
Serving
- Serve hot, garnished with a drizzle of cream or a sprinkle of spices.