Easy Pumpkin Soup

Now that Fall is in the air, I love finding soup recipes.  I made this pumpkin soup last week .  It was so easy, healthy and really good..I found it on the blog Happily Eva After.  I ended up using Almond Milk instead of heavy cream.  Bon Appetite!!

image easy and delish

(adapted from Happily Eva After)


  • 2 tbsp butter or butter substitute
  • 2 yellow onions chopped
  • 4 cloves garlic minced
  • salt and pepper
  • 1 tsp cinnamon ground
  • 1/2 tsp nutmeg ground
  • 2 cans 15oz pumpkin puree 
  • 4 cups chicken broth
  • 1/2 cup heavy cream
  • Melt the butter in a large pot over medium heat, and add the sliced onions to the pan.
  • Stir the onions occasionally until they caramelize (around 12 minutes)
  • Add the garlic, salt, pepper, cinnamon and nutmeg to the onions, and stir for a minute until combined.
  • Add the chicken broth to the pan and stir, scraping up any burned bits from the bottom, for about two minutes.
  • Add the pumpkin puree and stir to combine.
  • Turn the heat to low, and let the soup simmer for 20 minutes.
  • After the soup has cooked, turn off the stove and puree the soup with an immersion blender 
  • Add heavy cream and serve!
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