Whether you’re planning a Halloween party or just looking for a filling, warming and healthy soup recipe, try this pumpkin soup recipe. It’s easy to make, uses inexpensive ingredients and tastes creamy and delicious – without the cream found in most other bisque-like soups. Plus, because you can use canned pumpkin, you can make this healthy and vegan pumpkin soup recipe all year long!
Healthy Pumpkin Soup Recipe
1 (15 oz) can of canned, unsweetened pumpkin
2 (14.5 oz) cans vegetable stock
1 cup onion, chopped
¼ tsp ground cinnamon
Pinch of ground ginger
Salt and pepper, to taste
Sauté onion in olive oil, until tender. Add 1 can of vegetable stock and bring to a boil. Cover, reduce heat and simmer for 15 minutes. Add remaining can of vegetable stock, canned pumpkin, ground cinnamon and ground ginger. Stir well before bringing to a boil again. Cover, reduce heat and simmer for an additional 10 minutes, stirring occasionally. Season with salt and pepper to taste. Ladle into soup bowls and top with roasted pumpkin seeds.