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pumpkin soup with canned pumpkin in a bowl with a biscuit and spoon

Pumpkin Soup With Canned Pumpkin


  • Author: Maria Ronan
  • Total Time: 30 minutes
  • Yield: 5 1x

Description

Indulge in the cozy goodness of pumpkin soup, a rich and creamy delight that’s perfect for a chilly evening.


Ingredients

Scale
  • 1/2 onion, diced
  • 3 tablespoons butter (or substitute with oil)
  • 1 tablespoon baking mix
  • 1 teaspoon garlic powder
  • 1 tablespoon light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon ground nutmeg
  • 1 (15 oz) can of pumpkin puree (approximately half of a large can)
  • 3 cups water (or chicken/vegetable broth)
  • 1 teaspoon salt
  • 1/2 cup milk

Instructions

  1. In a large pot, melt the butter over medium heat. Add the diced onions and sauté until they become translucent.

  2. Sprinkle the baking mix over the onions and stir to coat. This will act as a thickening agent.

  3. Add the garlic powder, light brown sugar, ground cinnamon, white pepper, and ground nutmeg to the pot. Mix everything thoroughly to coat the onions with the aromatic spices.

  4. Incorporate the pumpkin puree into the mixture. If you have a large can, use about half of it.

  5. Pour in the water (or chicken/vegetable broth) and add a teaspoon of salt. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes.

  6. Gradually stir in the milk to add creaminess to the soup. Let the soup cool for a few minutes, then remove it from the heat.

  7. Using an immersion blender or a regular blender, puree the soup until it’s silky smooth.

  8. Serve the warm pumpkin soup in bowls, and enjoy the cozy flavors, especially when paired with some delicious biscuits.

 

Notes

Serve this with warm biscuits made from the instructions on a baking mix package such as Bisquick or Jiffy.

  • Cook Time: 30