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Pumpkin Soup for One

Course Soup
Cuisine American
Keyword canned pumpkin soup, easy pumpkin recipe, fall soup, soup for one
Prep Time 5 minutes
Cook Time 11 minutes
Total Time 16 minutes
Servings 1 serving
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)

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.