Harvest Pumpkin Soup

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Harvest Pumpkin Soup

Harvest Pumpkin Soup
Harvest Pumpkin Soup

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Serves 4
Harvest Pumpkin Soup. Nothing says fall like pumpkin soup! Pumpkin is lower in carbohydrate than other starchy vegetables, and is high in vitamin A and fiber. Serve this soup with a large salad for a complete meal.

This pumpkin soup is yummy, creamy, and so velvety-smooth, you won't believe it. This easy pumpkin soup can be made with canned or homemade pumpkin puree. This classic pumpkin soup recipe is low-fat! /p>

Try it with homemade crusty Homemade French Baguettes, fresh baked French Bread or some Ciabatta Bread.

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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 2 teaspoons canola oil
  2. 1 onion, diced
  3. 1 carrot, diced
  4. 2 celery stalks, diced
  5. 32 ounces reduced-sodium, fat-free chicken broth
  6. 1 (15-ounce) can pumpkin puree
  7. ¼ teaspoon cinnamon
  8. ¼ teaspoon chili powder
  9. ½ teaspoon ground black pepper
Instructions
  1. Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, and celery, and sauté for 5 minutes or until clear.
  2. Add the remaining ingredients. Bring to a boil; reduce the heat and simmer for 15 minutes.
  3. After the soup has cooled, transfer it to a blender and blend until smooth or use an immersion blender in the pot and blend until smooth.
Notes
  1. MAKE IT GLUTEN-FREE: Make sure to purchase gluten-free chicken broth and verify all other ingredients are gluten-free and this dish can be gluten-free.
Adapted from American Diabetes Association
Going My Wayz https://www.goingmywayz.com/

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