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    Home » Recipes » Soups & Salads

    30-Minute Pumpkin Soup

    Published: Nov 3, 2019 by Briana · This post may contain affiliate links where I may receive compensation. Please see my disclosure for details.

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    Thick, creamy and full of flavor. Try a quick and simple 30-minute savory Pumpkin Soup, it’s the perfect way to cozy up this Fall.

    Pumpkin Soup in a white bowl with pumpkin seeds on top
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    During the Fall, pumpkin or at least some sort of squash soup is a staple. So now that soup season is in full swing, it’s time to grab your spoon and dive into a savory bowl of Pumpkin Soup.

    This 30 minute Pumpkin Soup is probably one of the easiest soup recipes you’ll ever make because everything is thrown into a pot, boiled and served. I used canned pumpkin for this soup because I love simple recipes! Besides, no way do I have an hour plus to waste roasting, peeling and pureeing pumpkin before actually getting to the soup making portion.

    The best part is it only calls for less than 10 ingredients and takes just 30 minutes, if you use canned pumpkin like I did. But by all means, if you decide you want fresh pumpkin, go right ahead.

    grilled cheese sandwich dipped in butternut squash soup

    The soup pairs perfect served with a warm grilled cheese sandwich. I like to make grilled cheese "croutons" by cutting the sandwich into 1-inch square pieces, then dropping them into the creamy and savory soup for a complete bite.

    More Recipes You May Like:

    Butternut Squash Soup

    Easy Vegan Bean Chili

    Pumpkin Pasta with Shrimp

    Butternut Squash Cauliflower Gnocchi

    Pumpkin Soup
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    5 from 2 votes

    30-Minute Pumpkin Soup

    Thick, creamy and full of flavor. Try a quick and simple 30-minute savory Pumpkin Soup, it’s the perfect way to cozy up this Fall.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Dinner
    Cuisine: American
    Keyword: pumpkin soup, quick soup
    Servings: 6 Servings
    Calories: 189kcal
    Author: Briana

    Ingredients

    • 3 cups vegetable broth
    • 2 cups pumpkin puree
    • 1 1/2 teaspoons garlic powder
    • 1 1/2 teaspoons onion powder
    • 1/4 teaspoon ground ginger
    • 2 tablespoons sugar
    • 1 teaspoon salt to taste
    • 1/4 teaspoon black pepper to taste
    • 1 cups heavy cream

    Instructions

    • In a large pot whisk together broth, pumpkin, garlic powder, onion powder, ground ginger, sugar, salt, and pepper and bring to a boil over high heat.
    • Once boiling, stir in heavy cream. Reduce heat to medium and simmer 5-10 minutes longer.
    • Serve soup hot, topped with fresh basil and pepitas.
    • The soup pairs perfect served with a grilled cheese. I like to make grilled cheese croutons by cutting the sandwich into 1-inch square pieces.

    Nutrition

    Calories: 189kcal | Carbohydrates: 14g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 873mg | Potassium: 222mg | Fiber: 3g | Sugar: 9g | Vitamin A: 13544IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 1mg
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    More Soups & Salads

    • Winter Pomegranate Feta Salad
    • Low Carb Butternut Squash Soup
    • Apple Pecan and Pear Salad
    • Dairy Free Caesar Dressing
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    About Briana

    Briana is the blogger, recipe developer and food photographer behind HalfPastHungry. She's been blogging since 2017 sharing thyroid friendly and plant-based recipes that are easy to make, healthy and nutritious.

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    Hi! My name is Briana. 
    After being diagnosed with Thyroid Cancer in my early twenties, I've struggled with hypothyroidism and weight gain. Through HalfPastHungry, I inspire home cooks with hypothyroidism that are looking for thyroid friendly and plant-based recipes that are easy to make, healthy and nutritious.

    More about me →

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