Pumpkin Soup

Prep Time10 minutes

Total Time50 minutes

Servings6


Please note: these estimates are based on the intended serving size.

Ingredients (Scaling)

  • fluid ounces olive oil
  • onion(s), chopped
  • celery stalk(s), chopped
  • garlic clove(s)
  • fluid ounces sugar
  • fluid ounces ground ginger
  • fluid ounces ground nutmeg
  • fluid ounces ground black pepper
  • fluid ounces ground cinnamon
  • fluid ounces salt
  • fluid ounces water
  • reduced sodium vegetable bouillon cubes
  • potato(es), peeled
  • net weight ounces canned pumpkin puree

Pumpkin Soup

Instructions

  • In a stockpot, heat oil over medium-high heat. Add onion, celery, garlic, and sugar and cook 4 minutes or until tender.


  • Add ginger, nutmeg, black pepper, cinnamon, and salt. Stir to coat. Add water, bouillon cubes, potato, and pumpkin. Bring to a boil.


  • Reduce heat to medium-low, partially cover, and simmer for 20 minutes, until potato is tender.


  • Serve warm. NOTE: Top with light sour cream, green onions, or pumpkin seeds (the recipe analysis did not include toppings). Refrigerate leftovers within 2 hours.