Pumpkin Soup with Cranberries

This soup is packed with a triple play of fiber in the pumpkin, dried cranberries, and pumpkin seeds. Pumpkin is also one of the highest sources of vitamin A you can find.

Serves: 4Hands-on: 15 minutesTotal: 1 hourDifficulty: Easy

Serves: 4

Ingredients

  • 2 Tbsp. olive oil
  • ½ cup chopped shallots
  • 2 Tbsp. chopped fresh sage
  • 4 cups vegetable stock
  • 2 cups canned pumpkin
  • ½ cup plain yogurt
  • ½ tsp. salt
  • ¼ tsp. ground white pepper
  • ½ cup dried cranberries
  • ½ cup roasted pumpkin seeds

Directions

  • Heat olive oil in a soup pot over medium heat. Sauté shallots and sage for 5 minutes. Add chicken or vegetable stock and pumpkin; bring to a boil. Simmer until pumpkin is cooked, about 45 minutes.
  • Purée soup in a blender until smooth. Stir in yogurt and season with salt and white pepper.
  • Serve with dried cranberries and roasted pumpkin seeds sprinkled on top.

Recipe Information

Serves: 4

Ingredients

  • 2 Tbsp. olive oil
  • ½ cup chopped shallots
  • 2 Tbsp. chopped fresh sage
  • 4 cups vegetable stock
  • 2 cups canned pumpkin
  • ½ cup plain yogurt
  • ½ tsp. salt
  • ¼ tsp. ground white pepper
  • ½ cup dried cranberries
  • ½ cup roasted pumpkin seeds

Directions

  • Heat olive oil in a soup pot over medium heat. Sauté shallots and sage for 5 minutes. Add chicken or vegetable stock and pumpkin; bring to a boil. Simmer until pumpkin is cooked, about 45 minutes.
  • Purée soup in a blender until smooth. Stir in yogurt and season with salt and white pepper.
  • Serve with dried cranberries and roasted pumpkin seeds sprinkled on top.

Nutrition Information

Nutrition Information
Amount per serving
Calories250
Total Fat9g
Saturated Fat1.5g
Cholesterol0mg
Sodium870mg
Total Carbohydrate40g
Dietary Fiber8g
Sugars25g
Protein5g