Easy Pumpkin Soup
This Easy Pumpkin Soup is silky-smooth, packed with veggies and warming spices, and finished with just a splash of cream. This healthy fall soup can easily be made vegan or topped with bacon!
Servings: 6 people
Calories: 229kcal
Ingredients
- 2 tablespoons unsalted butter plant-based if necessary
- 2 tablespoons extra virgin olive oil
- 2 yellow onions sliced
- 2 tablespoons brown sugar dark or light
- 1 teaspoon salt plus more to taste (I did 1 1/2 teaspoons)
- 1 teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
- 1 (32 oz) box vegetable broth
- 2 (15 oz) cans pure pumpkin puree not pumpkin pie filling
- ½ cup heavy cream or half-and-half, coconut milk, etc.
Instructions
- Melt butter and oil in a large stockpot over medium heat.
- Once hot, add the sliced onions and cook, stirring occasionally, until golden brown and lightly caramelized, about 20 minutes.
- Add brown sugar, salt, cinnamon, and cayenne, then stir constantly for 1 minute.
- Stir in the broth and pumpkin, scrapping up any brown bits. Bring to a simmer, then lower heat to low, and simmer, covered, for 20 minutes.
- Stir in the heavy cream, then working in batches, blend the soup until smooth.
- Taste and re-season, if necessary, then serve with toppings and sides of choice!
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Nutrition
Serving: 1large scoop | Calories: 229kcal | Carbohydrates: 22g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 1008mg | Potassium: 374mg | Fiber: 5g | Sugar: 12g | Vitamin A: 22827IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 2mg
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