Best 2 Skinny Pumpkin Soup Recipes

Indulge in the comforting warmth of our Skinny Pumpkin Soup, a symphony of flavors that will tantalize your taste buds. This guilt-free indulgence combines the rich, velvety texture of pumpkin with a delightful blend of spices and fresh herbs, resulting in a creamy and satisfying soup. Not only is it incredibly delicious, but it's also packed with essential nutrients, making it a nourishing choice for health-conscious individuals.

Our collection of variations offers something for every palate, from the classic Creamy Pumpkin Soup to the exotic Thai Pumpkin Soup with Coconut Milk. Each recipe is carefully crafted to deliver a unique culinary experience. Savor the aromatic Indian-Spiced Pumpkin Soup, where the vibrant flavors of garam masala, cumin, and turmeric dance on your tongue. Embark on a culinary journey with our Moroccan Pumpkin Soup, infused with the enticing blend of ras el hanout and fragrant saffron. And for those who love a hint of smokiness, our Roasted Pumpkin Soup with Chipotle is sure to satisfy your cravings.

These versatile recipes can be easily customized to suit your preferences. Experiment with different toppings and garnishes to create a presentation that's as visually appealing as it is delicious. Explore the endless possibilities of Skinny Pumpkin Soup and elevate your culinary repertoire with each spoonful.

Check out the recipes below so you can choose the best recipe for yourself!

SKINNY PUMPKIN SOUP

Skinny Pumpkin Soup image

Number Of Ingredients 9

Ingredients

1 Tablespoon of butter
1 red onion, chopped
2 cloves of minced garlic
1/2 red pepper, chopped
4 cups fat-free broth (chicken or vegetable)
1 1/2 cups of skim milk
1 can (15 ounces) pumpkin puree
1 cup frozen corn
3 red potatoes, diced

Steps:

Melt butter in a large pan over medium heat.
Add onion and garlic, cook about 5 minutes stirring occasionally.
Next add your red pepper and cook about minute. Then add broth and bring to a boil.
Stir in potatoes and corn and reduce heat. Simmer for about 30 minutes.
After it has simmered, mix in the milk and pumpkin and cook until heated through.

SKINNY PUMPKIN SOUP

Skinny Pumpkin Soup image

Easy, tasty fall/winter recipe for those weight-watchers or vegetarians who just went pumpkin picking, or for those wondering what to do with the pumpkins still sitting on their front stoops at Thanksgiving time. Of course you can use canned pumpkin to save time and mess, but it's more fun to use hand-picked ones from local farms. This slimmed-down version is still rich and creamy and will be loved by dieters and non-dieters alike!

Provided by Matt Simeone

Categories Pumpkin

Time 2h

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 15

Ingredients

1 medium sugar pumpkin, peeled, seeded, cut into 1-inch cubes (should yield about 4 cups pumpkin puree)
2 tablespoons vegetable oil
1/2 medium yellow onion, chopped
1/2 cup carrot, chopped
2 tablespoons unsalted butter
2 1/2 cups low sodium vegetable broth
1/4 cup half-and-half cream
3 tablespoons apple cider vinegar
1/4 cup pure maple syrup
1 tablespoon ground sage or 1 1/2 tablespoons chopped fresh sage
1/4 teaspoon white pepper
1/4 teaspoon ground black pepper
2 teaspoons salt
1/8 teaspoon cinnamon
1/4 cup raw unsalted almonds, lightly toasted and rough chopped

Steps:

Preheat oven to 350 degrees Fahrenheit. Toss cut pumpkin cubes in vegetable oil to coat evenly and place in a shallow baking pan. Roast pumpkin in oven until pumpkin is soft enough that a fork pokes into it easily, about 1 hour to 1 and 1/2 hours. Remove pumpkin from oven and let cool.
Place chopped yellow onion and carrot into food processor and puree for a few minutes until it forms a thick paste (you can add a little bit of water or stock to the processor in case the vegetables stick to the sides).
Melt butter in a medium stock or soup pot on medium heat and add onion/carrot paste. Cook the paste until it becomes translucent, about 5 minutes.
Add vegetable stock to pot and bring to a simmer, stirring a few times to incorporate the carrot/onion paste.
Puree pumpkin cubes in food processor until smooth and add to the pot, along with the half & half, apple cider vinegar, and maple syrup, stirring occasionally.
When mixture is back to a simmer, add all remaining ingredients except for the almonds and stir together. Reduce heat to low and simmer for at least 15 minutes. Simmer for about an hour for better results. Serve hot and sprinkle some of the chopped toasted almonds on top of each serving.

Nutrition Facts : Calories 129.2, Fat 9.9, SaturatedFat 3, Cholesterol 10.4, Sodium 592.2, Carbohydrate 9.5, Fiber 1, Sugar 6.9, Protein 1.5

Tips:

For a smoother soup, blend it in a food processor or blender until desired consistency is reached.
Substitute vegetable broth for chicken broth for a vegan option.
To make the soup creamier, add a dollop of Greek yogurt or sour cream.
Add a pinch of cayenne pepper for a spicy kick.
Garnish the soup with a sprinkle of pumpkin seeds, chopped fresh parsley, or a drizzle of olive oil.
For a healthier option, use low-sodium chicken broth and reduced-fat milk or almond milk.
If you don't have any pumpkin puree, you can make your own by roasting a pumpkin and then pureeing it in a food processor.
This soup is also great for freezing. Simply let it cool completely, then store it in an airtight container in the freezer for up to 3 months.

Conclusion:

This skinny pumpkin soup is a delicious and healthy way to warm up on a cold day. It's packed with nutrients and flavor, and it's easy to make. So next time you're looking for a quick and easy meal, give this soup a try. You won't be disappointed!