3-Ingredient Velvety Pumpkin Soup

3-Ingredient Velvety Pumpkin Soup

Three pantry staples simmer into a silky, rich soup with almost no hands-on work.

Total 20 min Makes 4 servings Calories 160/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Canned pumpkin, broth, and cream come together in under 30 minutes for a smooth, comforting soup. A quick simmer melds the flavors while a splash of cream rounds out the sweetness of the pumpkin, making this an easy starter or light lunch for cool weather.

Ingredients

  • 2 cups canned pumpkin puree
  • 3 cups vegetable broth
  • 1/2 cup heavy cream

Method

  1. In a 6-quart saucepan, whisk together the pumpkin puree and vegetable broth until smooth.

  2. Bring the mixture to a simmer over medium heat, stirring occasionally.

  3. Reduce heat to low and simmer, stirring occasionally, to let the flavors meld.

  4. Stir in the heavy cream and heat through for 1 to 2 minutes, then ladle into bowls to serve.

Rate this recipe

★ 3.9 (1)

3-Ingredient Velvety Pumpkin Soup

Canned pumpkin, broth, and cream come together in under 30 minutes for a smooth, comforting soup. A quick simmer melds the flavors while a splash of cream rounds out the sweetness of the pumpkin, making this an easy starter or light lunch for cool weather.

20 min 4 servings 160 cal

Ingredients

  • 2 cups canned pumpkin puree
  • 3 cups vegetable broth
  • 1/2 cup heavy cream

Method

  1. 1

    In a 6-quart saucepan, whisk together the pumpkin puree and vegetable broth until smooth.

  2. 2

    Bring the mixture to a simmer over medium heat, stirring occasionally.

  3. 3

    Reduce heat to low and simmer, stirring occasionally, to let the flavors meld.

  4. 4

    Stir in the heavy cream and heat through for 1 to 2 minutes, then ladle into bowls to serve.