Pumpkin Soup For One
A smooth and flavorful, single serving pumpkin soup made with canned pumpkin, onions, garlic, and warm spices. Cooks in one pot in just 20 minutes.
Servings: 1 serving
Equipment
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped onions
- 1 clove garlic -minced
- ¾ cup canned pumpkin purée
- ½ teaspoon chopped fresh thyme leaves
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground cumin
- ⅛ teaspoon chili powder
- ⅛ teaspoon ground ginger
- ½ cup low sodium chicken broth
- 1 teaspoon maple syrup
- ½ tablespoon heavy cream
- 1 tablespoon pumpkin seeds, for serving (optional)
Instructions
- Heat the olive oil in a 2-quart saucepan over medium-low heat for 30 seconds. Add the onion and garlic and cook, stirring occasionally, 2 minutes.
- Add the pumpkin purée, thyme, salt, cumin, chili powder, and ginger. Cook for 5 minutes, stirring often.
- Stir in the broth and cook for 3 to 4 minutes, stirring constantly.
- Remove from heat and stir in the maple syrup and cream.
- Top with pumpkin seeds, if desired.
Notes
- Read First: Review the full recipe and ingredient notes before starting. The process photos and tips will help guide you step-by-step.
- Adjust Thickness: Thin thick soup with extra broth or cream. If it’s too thin, simmer to reduce and thicken.
- Garnish Ideas: Top with homemade croutons and shaved Parmesan for extra flavor.
- Use Pumpkin Purée: Be sure to use canned pumpkin purée - not pumpkin pie filling, which is sweetened and spiced.
Nutrition
Serving: 1serving | Calories: 285kcal | Carbohydrates: 30g | Protein: 6g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 638mg | Potassium: 597mg | Fiber: 7g | Sugar: 14g | Vitamin A: 28781IU | Vitamin C: 15mg | Calcium: 66mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
