It's been a busy week here in the Good Housekeeping test kitchen. I'm not sure about you but the last thing I want to do when I get home tonight is cook. That's why I'm going to share my super-secret, Easiest-Ever Pumpkin Soup recipe with you.
Related: Super Healthy Soup and Stew Recipes
This simple, comforting meal is a real lifesaver when you're in a pinch (or feeling lazy) -- it's ready in 5 minutes and 100x tastier than soup from a can. Forget any chopping or blending: Just warm grated onions in olive oil, then mix in pumpkin puree, chicken broth, spices and a little cream until it simmers. That's it! If you don't want to use cream, feel free to swap in half-and-half or a little Greek yogurt at the very end (off of the heat so it doesn't curdle).
Related: Delectable Pumpkin Desserts
If you have a spare minute and feel like getting snazzy, top the soup with parsley and freshly ground pepper. Or toss in a handful of packaged croutons. Who doesn't love those? In fact, top this soup with whatever you want! Bacon? Snipped Chives? Toasted walnuts? It's your easy dinner, you decide. Here's how you make it:
- 1 med. onion, grated on a box grater
- 1 (29-oz.) can pure pumpkin
- 2 (14.5-oz.) cans chicken broth
- 1/2 c. heavy cream
- 1 to 2 tsp. pumpkin pie spice
Pantry Staples: Extra-virgin olive oil, salt, and freshly ground pepper
1. Heat 2 Tbsp. olive oil in a saucepot over medium-high heat. Add the onion and cook, stirring, 1 minute or until warm.
2. Stir in the pure pumpkin, chicken broth, heavy cream, pumpkin pie spice, and 3/4 tsp. salt and cook, stirring occasionally, 3 minutes or until soup simmers. Ladel into bowls; store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Erin Phraner
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