Easy and Healthy Pumpkin Soup

September 13, 2020
easy-healthy-pumpkin-soup
AuthorHonestly Fitness
Rating
Yields1 Serving
 1 15oz Can of Pumpkin Puree
 4 cups Vegetable Broth
 1 Leek, finely chopped
 1 Dried Shiitake MushroomThis is optional but highly recommended
 ¼ cup Unsweetened Almond Milk
 ½ tbsp Garlic Powder I use roasted garlic powder
 1 tbsp Salt
 1 tsp Nutmeg
 1 tsp Cinnamon
 1 tbsp Mural of FlavorYou can use Italian Seasoning as well
 1 tsp Turmeric
 2 tsp Smoked Paprika
 1 tbsp Olive Oil
Optional
 Feel free to add in some cream, greek yogurt, or pumpkin seeds as soup toppings
1

Get all of your ingredients ready - finely chop your leek and set aside for now and open your can of pumpkin puree.

2

Grab a pot that can hold 6-quarts. Add your olive oil to it and slowly heat (set heat to medium heat).

3

Once the oil is hot (after 45-60 seconds), add in your chopped leek, half of your salt and garlic powder. Cook until soft, approximately 4-8 minutes.

4

Now, add in your pumpkin puree and dried shiitake mushroom, and cook for 4-minutes, keeping the heat on medium. Be sure to stir frequently so the pumpkin doesn't burn.

5

Now, add in your vegetable broth and the rest of your spices (save the last 1/2 tbsp of salt for the very end). Turn heat up until the soup mixture comes to a boil and then put the heat on low-medium heat. Simmer for another 4-5 minutes.

6

Take your pot off of the heat and add in the almond milk and the remainder of your salt. Mix together and feel free to salt or add more spices.

7

Let the soup cool and enjoy! Feel free to garnish with toasted pumpkin seeds, cream or greek yogurt and consider enjoying alongside a salad.

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Ingredients

 1 15oz Can of Pumpkin Puree
 4 cups Vegetable Broth
 1 Leek, finely chopped
 1 Dried Shiitake MushroomThis is optional but highly recommended
 ¼ cup Unsweetened Almond Milk
 ½ tbsp Garlic Powder I use roasted garlic powder
 1 tbsp Salt
 1 tsp Nutmeg
 1 tsp Cinnamon
 1 tbsp Mural of FlavorYou can use Italian Seasoning as well
 1 tsp Turmeric
 2 tsp Smoked Paprika
 1 tbsp Olive Oil
Optional
 Feel free to add in some cream, greek yogurt, or pumpkin seeds as soup toppings

Directions

1

Get all of your ingredients ready - finely chop your leek and set aside for now and open your can of pumpkin puree.

2

Grab a pot that can hold 6-quarts. Add your olive oil to it and slowly heat (set heat to medium heat).

3

Once the oil is hot (after 45-60 seconds), add in your chopped leek, half of your salt and garlic powder. Cook until soft, approximately 4-8 minutes.

4

Now, add in your pumpkin puree and dried shiitake mushroom, and cook for 4-minutes, keeping the heat on medium. Be sure to stir frequently so the pumpkin doesn't burn.

5

Now, add in your vegetable broth and the rest of your spices (save the last 1/2 tbsp of salt for the very end). Turn heat up until the soup mixture comes to a boil and then put the heat on low-medium heat. Simmer for another 4-5 minutes.

6

Take your pot off of the heat and add in the almond milk and the remainder of your salt. Mix together and feel free to salt or add more spices.

7

Let the soup cool and enjoy! Feel free to garnish with toasted pumpkin seeds, cream or greek yogurt and consider enjoying alongside a salad.

Easy and Healthy Pumpkin Soup

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