2-Ingredient Pumpkin Soup


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With this rich and creamy soup, you might not even miss pumpkin pie...well, maybe.

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Time needed

15 min preparation + 40 min cooking


  • 2 lbs. peeled pumpkin or other winter squash
  • 4-5 C. chicken or other stock
  • salt and freshly ground black pepper to taste

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Place pumpkin or squash in a saucepan with stock to cover and a pinch of salt.  Turn the heat to high and bring to a boil. Cover and adjust heat so that the mixture simmers.  Cook until the pumpkin is very tender, about 30 minutes. 

Place the mixture, in batches if necessary, in the container of a blender and puree until smooth.  Reheat, adjust seasoning and serve.

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