Pumpkin Soup for One
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A quick bowl of pumpkin soup made from canned pumpkin with thyme, warm spices, maple, and a little cream.
Ingredients
- 1 tbsp olive oil
- ½ cup chopped onion
- 1 garlic clove minced
- ¾ cup canned pumpkin purée (not pie filling)
- ½ tsp chopped fresh thyme leaves
- ¼ tsp kosher salt
- ⅛ tsp ground cumin
- ⅛ tsp chili powder
- ⅛ tsp ground ginger
- ½ cup low-sodium chicken broth
- 1 tsp maple syrup
- ½ tbsp heavy cream
- 1 tbsp pumpkin seeds (optional garnish)
Equipment
- saucepan
Directions
- Warm the oil in a 2-quart saucepan over medium-low heat for about 30 seconds. Add the onion and garlic and cook for 2 minutes, until soft.
- Stir in the pumpkin, thyme, salt, cumin, chili powder, and ginger. Cook for 5 minutes, stirring often.
- Add the broth and cook for 3 to 4 minutes more, stirring the whole time.
- Take the pan off the heat and stir in the maple syrup and cream. Top with pumpkin seeds, if you like.
Nutrition
Serving: 425g | Calories: 329kcal | Carbohydrates: 31g | Protein: 8.3g | Fat: 22g | Saturated Fat: 4.8g | Trans Fat: 0.1g | Cholesterol: 8.4mg | Sodium: 652mg | Potassium: 715mg | Fiber: 7.6g | Sugar: 14g | Vitamin A: 28829IU | Vitamin C: 15mg | Calcium: 104mg | Iron: 4.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ¾ cup canned pumpkin purée counted as canned pumpkin, no salt added, ½ tsp chopped fresh thyme leaves counted as dried thyme. Brands and portions vary, so use it only as an approximation.