This quick and easy creamy pumpkin soup is not only healthy, but it is ready in under 30 minutes…from raw ingredients to hearty soup.
The weather is cooling off in the Bay Area now and it is getting cold. Time for fuzzy slippers, sweaters, and warm jackets.
Cold weather = soup in our house.
And even better? You can just toss the ingredients into the pot and let it cook. No roasting and peeling pumpkin, I used a can of organic pumpkin puree as a time saver.
Pumpkin soup is nutritious and so quick and easy to make.
I try to keep a big pot of soup in the refrigerator most of the time. Something that can be quickly reheated for a meal, or even a snack.
Do you have a favorite soup recipe that is your go to soup?
Our family has several soups that we seem to make a lot. Sometimes the soup is full of vegetables, like this Country Hamburger Vegetable Soup.
And sometimes it is spicy and oh so filling like this Shredded Chicken Taco Soup.
What soups do you like to make when the weather turns colder?
Click here to see all of the delicious soups on this blog.
Quick & Easy Creamy Pumpkin Soup
- 2 large carrots chopped
- 1 can organic pumpkin puree
- 1 leek thinly sliced
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 cup white wine
- 1 quart low sodium chicken broth
- juice of half an orange
- 1 tablespoon tapioca starch
- 1 teaspoon thyme
- 1 bay leaf
- 1 1/2 teaspoons salt
- 1/4-1/2 teaspoon cayenne pepper
- 1/3 cup plain yogurt full fat
In a large soup pot, heat olive oil over medium heat.
Add carrots, leek, and garlic.
Cook for 5 minutes.
Add pureed pumpkin, wine, broth, juice, and seasonings.
Cook for 15 minutes.
Use caution not to splash hot soup on yourself. It is hot!
Turn off heat and add yogurt.
Stir in and serve hot.
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