Fresh thyme and nutty parmesan cheese turns canned pumpkin into a savory creamy soup.
With the holidays approaching, pumpkin recipes are everywhere. I decided to jump on the pumpkin crazy bandwagon too, but I wanted something savory rather than the usual sweet treats, muffins and desserts.
Canned pumpkin puts this healthy soup on the table in less than 30 minutes, and gives it a creaminess without the added calories and fat we’d end up with if we’d used heavy cream.
I admit I was dubious when I first started this cooking project – I wasn’t sure how a savory pumpkin soup would turn out. But after my immersion blender pureed the pumpkin with spicy onions, garlic, and fresh thyme, then we seasoned the batch with a generous sprinkle of sea salt and fresh cracked pepper, this savory soup was quite a surprise.
With a mound of nutty shredded parmesan cheese melting down into this creamy soup, this was definitely a fun use for pumpkin that rivals any sweet treat.
While we’re talking pumpkin and holidays, we took the nephews to Craven Farms with my son Jason and his girlfriend Tracy. We got lost in the maze, went on a hayride looking for Minions, and picked out pumpkins. For this Auntie and Uncle, life doesn’t get better than that!
Happy pumpkin season!
Savory Pumpkin Soup with Fresh Thyme Parmesan Cheese
15 minPrep Time
20 minCook Time
35 minTotal Time
- 1 tablespoon olive oil
- 1 cup white onion, chopped
- 29 ounces canned pumpkin
- 1 teaspoon garlic, minced
- 2 tablespoon fresh thyme stems removed
- 1 very small pinch of nutmeg
- 4 1/2 cups vegetable broth
- 1/4 cup fat-free half and half
- Fresh cracked black pepper
- 8 teaspoons parmesan cheese, shredded
- In a large non-stick saucepan preheated over medium heat add olive oil. Allow it to heat for a few seconds, then add onions and cook for 4 - 5 minutes, stirring frequently to keep from burning.
- Add remaining ingredients and continue to simmer over medium heat until onion is soft enough to puree, about 15 - 20 minutes. Stir frequently and turn down heat if needed to keep soup from burning on the bottom of the pan.
- Using and immersion blender, puree the pumpkin soup until smooth. Alternatively, puree in batches in your blender.
- Season soup to taste with salt.
- Serve topped with Parmesan cheese and fresh cracked black pepper.
Food energy: 130kcal
Weight Watchers PointsPlus 3
Saturated fatty acids: 1.35g
Monounsaturated fatty acids: 2.82g
Polyunsaturated fatty acids: 0.40g
Total fat: 4.57g
Calories from fat: 41
Carbohydrate, by difference: 20.71g
Total dietary fiber: 6.65g
Total lipid (fat): 4.91g
Total sugars: 8.51g
FYI – I’ve used pumpkin in spaghetti sauce to boost fiber and nutrition. Your family will never guess your secret ingredient – it makes a hearty plate of spaghetti.
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