Go Back
–+ servings
Top view of pumpkin soup in a bowl

Pumpkin Soup

Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 8 Bowls
Calories 90kcal

Ingredients

  • 2 Tablespoons Unsalted Butter
  • 1 Cup Yellow Onion chopped
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Pepper
  • 2 Cloves Garlic minced
  • 2 Tablespoons Sage minced
  • 1 - 16 Ounce Can Pumpkin Puree
  • 3 Cups Vegetable Broth
  • 1/4 Teaspoon Nutmeg
  • 1/2 Cup Coconut Milk Full Fat. Can substitute for heavy cream

Toppings:

  • Pepitas for topping
  • Proscuitto for topping

Instructions

Proscuitto Topping:

  • Preheat oven to 450 F and line a rimmed baking sheet with parchment paper.
  • Lay prosciutto on a baking sheet and curl the edges down, so they don't burn.
  • Bake for 8 minutes and check, you'll know they're done once the prosciutto is crispy.
  • Allow them to cool on a plate (they will continue to crisp).
  • Dice, and set aside.

Soup:

  • Add unsalted butter (2 tablespoons) to a large stockpot over medium heat.
  • Once melted, add chopped onion (1 cup), salt (1 teaspoon), and pepper (1/2 teaspoon), and saute until translucent (about 10 minutes).
  • Stir in minced garlic (2 cloves) and minced sage (2 tablespoons), and saute for 2 minutes, or until fragrant.
  • Add pumpkin puree (1-16 Ounces Can), vegetable broth (3 cups), and nutmeg (1/4 teaspoon), and bring soup to a boil.
  • Reduce heat to a simmer, cover, and cook for 30 minutes.
  • Place ingredients in a blender (or use an immersion blender) and blend until smooth.
  • Return soup back to the stockpot, and stir in coconut milk or heavy cream.
  • Taste soup to check for seasoning and adjust to your taste. I always add an additional teaspoon of salt.
  • Ladle into bowls. Top with additional sage, pumpkin seeds, and prosciutto. Enjoy!

Notes

  • Nutritional information is for 1 serving if you divide this recipe into 8 servings:

Nutrition

Calories: 90kcal | Total Carbohydrates: 9g | Protein: 1g | Fat: 6g | Sodium: 674mg | Fiber: 2g | Sugar: 4g | Net Carbs: 7g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com