Creamy Pumpkin Soup with Canned Pumpkin Puree

This delicious creamy pumpkin soup made with canned pumpkin puree comes together in less than 30 minutes with ingredients you most likely have in your pantry.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 460 Calories

Ingredients

• 2 teaspoons salt
• 1 (15 ounce) can pumpkin puree
• 1 teaspoon garlic powder
• ground black pepper to taste
• 1 medium onion, finely chopped
• 3 tablespoons minced fresh parsley
• 2 tablespoons chicken soup base (such as Better than Bouillon®)
• 2 tablespoons sifted flour (such as Wondra®)
• 1.5 cups heavy cream
• 2.5 cups chicken stock
• 0.25 stick butter
• 1 tablespoon vegetable bouillon base (such as Better Than Bouillon® Vegetable Ba
• 1.5 teaspoons pesto

Recipe Instructions

Step 1

Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in parsley and increase heat to medium-high. Add flour, stirring constantly, and cook until it thickens, about 2 minutes. Slowly add chicken stock, stirring constantly. Add pumpkin puree and stir until well combined. Stir in chicken base, vegetable base, and pesto. Bring to a very low boil and let it bubble for 2 minutes. Remove from the heat.

Step 2

Puree soup on low speed with an immersion blender until creamy, about 30 seconds. Add heavy cream, salt and garlic powder; stir until thoroughly mixed. Ladle into soup bowls and top with pepper.