Pumpkin Soup Recipe with Canned Pumpkin
This delicious Creamy Pumpkin Soup Recipe is so easy to make in your instant pot, slow cooker or on the stove! Healthy and vegan!
Servings: 4 1.5 cup servings
Calories: 79kcal
Ingredients
- 1 tablespoons olive oil
- 1 cup carrots diced
- ⅓ cup celery sliced thinly. About 2 stalks
- ½ cup onion diced
- 1 tablespoon garlic minced
- 2 15 oz cans pumpkin puree
- 1 quart vegetable stock low or no salt
- 1/2 teaspoon black pepper add more to taste
- 1 teaspoon paprika
- 1/4 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon dried thyme
- ½ teaspoon ground turmeric
- 1 tablespoon honey
Instructions
StoveTop Instructions:
- In a large pot, heat olive oil. Add carrots, celery, onion and garlic. Sauté until translucent - about 5 minutes.
- Add pumpkin puree, vegetable stock, spices and honey. Bring to a boil.
- Once boiling, reduce to a simmer for 15 minutes.
- Use an immersion blender or regular blender to blend until smooth.
- Serve as is or top with coconut milk or heavy cream.
Crockpot Instructions
- In a large pot, heat olive oil. Add carrots, celery, onion and garlic. Sauté until translucent - about 5 minutes.
- Add sautéed vegetables to the crockpot with pumpkin puree, vegetable stock, spices and honey.
- Cover and set to low for 4-6 hours or high for 3-4 hours
- Use an immersion blender or regular blender to blend until smooth.
- Serve as is or top with coconut milk or heavy cream.
Instant Pot Instructions:
- Set your instant pot to Sauté- 5 Minutes. Heat olive oil. Add carrots, celery, onion and garlic. Sauté until translucent.
- Add pumpkin puree, vegetable stock, spices and honey.
- Cover and set your instant pot to Manual setting, High Pressure for 4 minutes.
- Once cooked, allow the pot to naturally release the pressure for 10 minutes, then quick release the remaining pressure.
- Use an immersion blender or regular blender to blend until smooth.
- Serve as is or top with coconut milk or heavy cream.
Video
Nutrition
Serving: 1.5cups | Calories: 79kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 276mg | Potassium: 165mg | Fiber: 1g | Sugar: 7g | Vitamin A: 5462IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg
