How to Make Creamy Pumpkin Soup with Canned Pumpkin Puree - A Step-by-Step Guide
Nothing quite says fall like a steaming bowl of creamy pumpkin soup. This comfort food classic is the perfect way to warm up on a crisp autumn day, and it's surprisingly easy to make. With the help of canned pumpkin puree, you can have this delicious soup on the table in no time.
Using canned pumpkin puree is a convenient way to enjoy the flavors of pumpkin without all the hassle of roasting and pureeing a fresh pumpkin. It's the perfect shortcut for busy cooks who still want to enjoy...
Ingredients
- ¼ stick butter
- 1 medium onion, finely chopped
- 3 tablespoons minced fresh parsley
- 2 tablespoons sifted flour (such as Wondra®)
- 2 ½ 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 ½ teaspoons pesto
- 1 ½ cups heavy cream
- 2 teaspoons salt
- 1 teaspoon garlic powder
- ground black pepper to taste
Information
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Servings: 4
- Yield: 4 servings
Nutrition
460 cal.
- Total Fat: 41g
- Saturated Fat: 25g
- Cholesterol: 140mg
- Sodium: 3312mg
- Total Carbohydrate: 21g
- Dietary Fiber: 4g
- Total Sugars: 6g
- Protein: 6g
- Vitamin C: 11mg
- Calcium: 121mg
- Iron: 2mg
- Potassium: 391mg