Pumpkin Soup Without Cream
Pumpkin soup without cream is just as creamy, delicious, and rich as it is with cream. You might not believe it until you try it, but you don't need to add cream to pumpkin soup for it to be smooth and silky.
Servings: 2 Servings
Calories: 276kcal
Ingredients
- 1 tablespoon olive oil
- 1 onion finely chopped
- 1 clove garlic minced
- 1 small pumpkin peeled, deseeded and chopped into small chunks (about 2 lbs before peeling)
- 2 cups chicken or vegetable broth 16 fl oz
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Toasted pumpkin seeds for garnish
Instructions
- Heat a large pot over medium-high heat, then add the olive oil. When hot, add the onion, garlic and pumpkin chunks. Saute for 5 minutes, stirring occasionally.
- Add the broth, salt and pepper. Stir to combine. Cover with a lid and simmer on low for 15 minutes or until the pumpkin is fork tender.
- Remove from heat and use a stick blender to puree the soup in the pot, until smooth and creamy, about 5 minutes. Don’t stop early, or it won’t be as silky smooth.
- Serve with roasted pumpkin seeds for garnish.
Notes
- Serve in a hollowed out pumpkin for extra effect.
- Coconut milk can be substituted with Greek yogurt or soy milk, if desired.
- If you must use canned pumpkin in place of fresh, you will need 2 cans of pumpkin puree.
Nutrition
Calories: 276kcal | Carbohydrates: 53g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 2112mg | Potassium: 2405mg | Fiber: 4g | Sugar: 23g | Vitamin A: 58393IU | Vitamin C: 66mg | Calcium: 161mg | Iron: 6mg