Creamy Pumpkin Soup
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This Creamy Pumpkin Soup is full of pumpkin flavor, filled with vegetables, and healthy. The base of the soup comes from low-fat chicken broth, skim milk, and pumpkin puree. Low in calories and full of flavor, you’ll never guess that this soup is healthy!
Course Main Course, Soup
Cuisine American
Keyword pumpkin recipe, soup recipe
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Servings 4
Calories 366.51
1 tablespoon unsalted butter 2 cloves garlic, minced or 2 teaspoons minced garlic 1 small red onion chopped 1 red pepper diced 4 cups low-sodium chicken broth ½ teaspoon dried basil ½ teaspoon dried oregano 3 small red potatoes diced 1 pound mushrooms sliced 2 cups frozen or canned corn 1½ cups skim milk 1 can (15 ounce) pure pumpkin Salt and pepper to taste
Melt butter in a large pot over medium heat. Add garlic and onion and sauté until tender, about 5 minutes.
Add red pepper and sauté for 2-3 minutes. Add chicken broth and bring to a boil.
Stir in potatoes, mushrooms, corn, basil, oregano, milk, and pumpkin puree. Let simmer for 30-35 minutes.Add salt and pepper, to taste, if desired.
Serve immediately or refrigerate until ready to serve.
Soup will keep refrigerated for up to one week. It may also be frozen for up to two months.
Lightly adapted from Six Sisters Stuff.
Serving: 1 g | Calories: 366.51 kcal | Carbohydrates: 65.83 g | Protein: 18.81 g | Fat: 7.02 g | Saturated Fat: 2.79 g | Cholesterol: 9.36 mg | Sodium: 152.74 mg | Potassium: 1923.41 mg | Fiber: 9.98 g | Sugar: 18.72 g | Vitamin A: 17944.56 IU | Vitamin C: 64.84 mg | Calcium: 181.65 mg | Iron: 4.44 mg