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Creamy Pumpkin Soup with Canned Pumpkin Puree
Creamy Pumpkin Soup with Canned Pumpkin Puree
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Quick and easy pumpkin soup made with canned puree, ready in under 30 minutes with pantry staples.
Ingredients:
  • 0.25 stick butter
  • 1 medium onion, finely chopped
  • 3 tablespoons minced fresh parsley
  • 2 tablespoons sifted flour (such as Wondra®)
  • 2.5 cups chicken stock
  • 1 (15 ounce) can pumpkin puree
  • 2 tablespoons chicken soup base (such as Better than Bouillon®)
  • 1 tablespoon vegetable bouillon base (such as Better Than Bouillon® Vegetable Base)
  • 1.5 teaspoons pesto
  • 1.5 cups heavy cream
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • ground black pepper to taste
Instructions:
  • In a large pot over medium heat, melt butter. Cook onion until soft and translucent, about 5 minutes. Stir in parsley and increase heat. Add flour and cook until it thickens, about 2 minutes. Slowly pour in chicken stock while stirring constantly. Add pumpkin puree and mix well. Stir in chicken base, vegetable base, and pesto. Bring to a gentle boil and let it bubble for 2 minutes. Remove from heat.
  • Blend soup using an immersion blender on low for about 30 seconds until creamy. Mix in heavy cream, salt, and garlic powder until well combined. Serve in soup bowls and sprinkle with pepper on top.

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