Easy Savory Pumpkin Soup PT30M https://img5.recipesrun.com/201907/2019/1021/26/6/043157/300x200x50.jpg 8 servings Ingredients: chopped parsley optional 1 tbsp. fresh lemon juice 1/4 tsp. dried sage 2 tsp. sea salt 1/2 tsp. ground black pepper 1 32-oz box low sodium chicken stock 1 15-oz can pureed pumpkin not pumpkin pie filling! 1 tbsp. butter 1/4 cup finely chopped white onion

Easy Savory Pumpkin Soup

By Ellie

8 Person
30 Minutes
200 Calories
Easy savory pumpkin soup is a simple quick and easy pumpkin soup recipe made with canned pureed pumpkin and without cream. It's smooth, with a hint of freshness and perfect for fall! This dish can be used not only as pumpkin recipes but also as a healthy recipe、easy dinner recipes、lunch recipes、quick recipes、breakfast recipes、appetizers recipes.

Ingredients

  • chopped parsley optional

  • 1 tbsp. fresh lemon juice

  • 1/4 tsp. dried sage

  • 2 tsp. sea salt

  • 1/2 tsp. ground black pepper

  • 1 32-oz box low sodium chicken stock

  • 1 15-oz can pureed pumpkin not pumpkin pie filling!

  • 1 tbsp. butter

  • 1/4 cup finely chopped white onion

Method

  • 01
    In a large, heavy-bottomed pot, saute onions in butter on medium heat until soft and slightly brown.
  • 02
    Stir in the pumpkin, and cook until warm.
  • 03
    Add the chicken stock, sea salt, pepper, sage, and lemon juice, cover, and cook on medium-high heat until hot.
  • 04
    Turn heat to low, or turn the heat off and remove pot, and use an immersion blender to puree soup until smooth.
  • 05
    Serve with fresh chopped parsley, if desired.

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Easy Savory Pumpkin Soup

Easy savory pumpkin soup is a simple quick and easy pumpkin soup recipe made with canned pureed pumpkin and without cream. It's smooth, with a hint of freshness and perfect for fall! This dish can be used not only as pumpkin recipes but also as a healthy recipe、easy dinner recipes、lunch recipes、quick recipes、breakfast recipes、appetizers recipes.
01 Information
  • Grade easy
  • Serving 8 servings
  • Calorie 200 Kcal
  • Prep Time 10 Mins
  • Cook Time 20 Mins
  • Total Time 30 Mins
02 Ingredients
chopped parsley optional
1 tbsp. fresh lemon juice
1/4 tsp. dried sage
2 tsp. sea salt
1/2 tsp. ground black pepper
1 32-oz box low sodium chicken stock
1 15-oz can pureed pumpkin not pumpkin pie filling!
1 tbsp. butter
1/4 cup finely chopped white onion
03 Method
Step 1
In a large, heavy-bottomed pot, saute onions in butter on medium heat until soft and slightly brown.
Step 2
Stir in the pumpkin, and cook until warm.
Step 3
Add the chicken stock, sea salt, pepper, sage, and lemon juice, cover, and cook on medium-high heat until hot.
Step 4
Turn heat to low, or turn the heat off and remove pot, and use an immersion blender to puree soup until smooth.
Step 5
Serve with fresh chopped parsley, if desired.
04 Author
Ellie Ellie
1078 Recipes
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