Easy Creamy Pumpkin Soup Recipe with Canned Pumpkin

Ingredients

• 0.25 stick butter
• 1 medium onion, finely chopped
• 3 tablespoons minced fresh parsley
• 2 tablespoons sifted flour (such as Wondra®)
• 2.5 cups chicken stock
• 1 (15 ounce) can pumpkin puree
• 2 tablespoons chicken soup base (such as Better than Bouillon®)
• 1 tablespoon vegetable bouillon base (such as Better Than Bouillon® Vegetable Base)
• 1.5 teaspoons pesto
• 1.5 cups heavy cream
• 2 teaspoons salt
• 1 teaspoon garlic powder
• ground black pepper to taste

Instructions

1. In a large pot over medium heat, melt butter. Add onion and cook for about 5 minutes, stirring occasionally, until softened and translucent. Stir in parsley, then increase heat to medium-high. Add flour, stirring constantly, and cook for about 2 minutes until it thickens. Gradually add chicken stock, stirring constantly. Add pumpkin puree and stir to combine thoroughly. Stir in chicken base, vegetable base, and pesto. Bring to a very low boil and let it simmer for 2 minutes. Remove from heat.
2. Using an immersion blender, puree soup on low speed until creamy, about 30 seconds. Stir in heavy cream, salt, and garlic powder until well mixed. Ladle into bowls and top with pepper.

Nutrition

• Calories: 460 kcal
• Fat Content: 41 g
• Fiber Content: 4 g
• Sugar Content: 6 g
• Sodium Content: 3312 mg
• Protein Content: 6 g
• Cholesterol Content: 140 mg
• Carbohydrate Content: 21 g
• Saturated Fat Content: 25 g
• Unsaturated Fat Content: 0 g