Best Skinny Pumpkin Soup Recipes

SKINNY PUMPKIN SOUP

Steps:

• Melt butter in a large pan over medium heat.
• Add onion and garlic, cook about 5 minutes stirring occasionally.
• Next add your red pepper and cook about minute. Then add broth and bring to a boil.
• Stir in potatoes and corn and reduce heat. Simmer for about 30 minutes.
• After it has simmered, mix in the milk and pumpkin and cook until heated through.

CREAMY PUMPKIN GINGER SOUP

Steps:

• Preheat the oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Place the pumpkin and thyme on the prepared baking sheet. Drizzle with the olive oil and season with 1/4 teaspoon salt and pepper. Gently toss to combine and arrange in a single layer.
• Roast for 60 to 65 minutes, stirring halfway through, until the pumpkin is fork-tender.
• Let cool, and then remove the peel from the pumpkin.
• Meanwhile, heat the butter in a large stockpot or Dutch oven over medium heat.
• Add the shallots and cook, stirring occasionally, until tender, 4 to 5 minutes. Stir in the pumpkin and ginger along with the broth and sage.
• Season with 3/4 teaspoon salt and black pepper to taste. Bring to a boil, and then remove from heat.
• Puree using an immersion blender until smooth. Add the Greek yogurt and blend.
• Pour into 4 bowls.
• Serve immediately, garnished with chives, plus more yogurt, pepitas, chives, and nutmeg, if desired.

SKINNY PUMPKIN SOUP

Steps:

• Preheat oven to 350 degrees Fahrenheit. Toss cut pumpkin cubes in vegetable oil to coat evenly and place in a shallow baking pan. Roast pumpkin in oven until pumpkin is soft enough that a fork pokes into it easily, about 1 hour to 1 and 1/2 hours. Remove pumpkin from oven and let cool.
• Place chopped yellow onion and carrot into food processor and puree for a few minutes until it forms a thick paste (you can add a little bit of water or stock to the processor in case the vegetables stick to the sides).
• Melt butter in a medium stock or soup pot on medium heat and add onion/carrot paste. Cook the paste until it becomes translucent, about 5 minutes.
• Add vegetable stock to pot and bring to a simmer, stirring a few times to incorporate the carrot/onion paste.
• Puree pumpkin cubes in food processor until smooth and add to the pot, along with the half & half, apple cider vinegar, and maple syrup, stirring occasionally.
• When mixture is back to a simmer, add all remaining ingredients except for the almonds and stir together. Reduce heat to low and simmer for at least 15 minutes. Simmer for about an hour for better results. Serve hot and sprinkle some of the chopped toasted almonds on top of each serving.