Ingredients for Autumn Harvest Pumpkin Soup
- Extra Virgin Olive Oil
- Sweet Onion
- Canned Solid Pack Pumpkin
- Tomatoes
- Chicken Broth
- 1 teaspoon salt
- Fresh Ground Pepper
- Evaporated Skim Milk
- 1/4 teaspoon ground nutmeg
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How to Make Autumn Harvest Pumpkin Soup
- Heat the olive oil in a medium saucepan over medium heat.
- Add the chopped onion and sauté until softened, about 5 minutes.
- Stir in the pumpkin puree, diced tomatoes (undrained), vegetable broth, salt, and pepper.
- Bring to a simmer, then reduce heat and cook for 8-10 minutes, stirring occasionally, until heated through.
- Carefully transfer the hot soup in batches to a blender (or use an immersion blender). Puree until completely smooth.
- Return the pureed soup to the saucepan. Gradually whisk in the milk (or cream) until well combined.
- Heat through gently; do not boil.
- Before serving, stir in the nutmeg and taste, adjusting seasonings as needed. Garnish as desired (e.g., croutons, pumpkin seeds).
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
56g
Fat
4g
Carbs
7g
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30 Minutes Or Less
Time To Make
Course
Main Ingredient
Preparation
Occasion
For 1 Or 2
Low Protein
Healthy
Soups Stews
Vegetables
Fall
Low Fat
Stove Top
Dietary
Gluten Free
Low Cholesterol
Seasonal
Low Saturated Fat
Low Calorie
Low Carb
Healthy 2
Free Of Something
Low In Something
Equipment
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