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
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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.

Related Tags

Soup Recipes
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Easy Dinner Recipes
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    Easy Savory Pumpkin Soup

    3.5

    ( By Ellie )

    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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