Light And Creamy Pumpkin Soup Recipe

Name: Light And Creamy Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil Or Butter; 1 whole Onion, Peeled And Diced; 1 clove Garlic, Minced; 2 whole Baking Potatoes, Peeled And Cut Into Bite Size Pieces; 1-1/2 cup Unsweetened Pumpkin Puree; 3 cans Low Fat, Low Sodium Chicken Stock (14 Oz. Cans) Plus More If Needed; 1 Tablespoon Chives Or Scallions, Chopped; 1 cup Low Fat Milk; 1/4 teaspoons Curry Powder (can Use More If You Like); Salt And Pepper, to taste; 2 ounces, weight Light Goat Cheese (optional); Optional For Garnish: Croutons, Chopped Chives, Grated Parmesan Cheese

Servings: persons

1 Tablespoon Olive Oil Or Butter
1 whole Onion, Peeled And Diced
1 clove Garlic, Minced
2 whole Baking Potatoes, Peeled And Cut Into Bite Size Pieces
1-1/2 cup Unsweetened Pumpkin Puree
3 cans Low Fat, Low Sodium Chicken Stock (14 Oz. Cans) Plus More If Needed
1 Tablespoon Chives Or Scallions, Chopped
1 cup Low Fat Milk
1/4 teaspoons Curry Powder (can Use More If You Like)
Salt And Pepper, to taste
2 ounces, weight Light Goat Cheese (optional)
Optional For Garnish: Croutons, Chopped Chives, Grated Parmesan Cheese

1
Add the olive oil, onion and garlic to a Dutch oven or other large stock pot and cook on medium low for approximately 10 minutes or until the onions are translucent but not browned. Add the potatoes and pumpkin puree to the pot along with enough chicken stock to cover them. Use an additional can of stock if you need. Bring to a boil, cover and cook for approximately 25 minutes or until the potatoes are fork tender.
2
Working in batches, add the soup to a blender or food processor and puree. Be careful not to overfill the blender or the hot liquid will leak out. You can puree all of the soup or leave it as chunky as you like. Place the soup back in the stock pot and turn the heat to medium. Add the chives and milk and season with the curry powder, salt and pepper. Once the soup is boiling, turn off the heat and stir in the goat cheese.
3
Serve hot with croutons, additional chives and a sprinkling of grated Parmesan cheese, if desired.

672

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 Tablespoon Olive Oil Or Butter, 1 whole Onion, Peeled And Diced, 1 clove Garlic, Minced, 2 whole Baking Potatoes, Peeled And Cut Into Bite Size Pieces, and more.

Yes, Light And Creamy Pumpkin Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Light And Creamy Pumpkin Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions