Creamy Pumpkin Soup with Canned Pumpkin Puree

Savory, creamy, and definitely delicious! I put this pumpkin soup together from things on hand, like canned pumpkin puree, and it was a hit! Serve with crusty bread and butter.

• 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 ½ cups heavy cream
• 2 ½ cups chicken stock
• 1 medium onion, finely chopped
• 3 tablespoons minced fresh parsley
• 2 tablespoons chicken soup base (such as Better than Bouillon®)
• ¼ stick butter
• 1 ½ teaspoons pesto
• 2 tablespoons sifted flour (such as Wondra®)

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.