Fiber Rich Pumpkin Soup

Pureed Pumpkin Soup
Pureed Pumpkin Soup

Fiber Rich Pumpkin Soup

Mary Ann Bulosan, RD-to-be
This rich, fall-inspired pumpkin soup is packed with healthy fiber and is sure to be a family favorite
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 1 hr
Course Appetizer, Dinner, Lunch, Soup
Cuisine Traditional
Servings 6 servings
Calories 120 kcal


  • Stock Pot
  • Ladle
  • Blender


  • 1 Tbsp Olive Oil
  • 1 Yellow Onion medium, diced
  • 2 cloves Garlic minced
  • 1 15 oz can Pumpkin Puree
  • 2 Russet Potatoes large, diced
  • 1 tsp Rosemary fresh, finely chopped
  • 1.5 cups Vegetable Stock
  • 1.5 cups Water
  • 3 tsp Chicken Powder (boulillon)


  • Dice onion into 1-2 cm cubes
  • Dice potatoes into 1 inch cubes
  • Finely chop fresh rosemary
    chopped rosemary
  • Finely mince garlic cloves
    minced garlic
  • Heat olive oil in large stock pot over medium heat
  • Saute onions and garlic over medium heat until softened (3 minutes)
  • Add canned pumpkin, potatoes and rosemary to stockpot. Saute while stirring to combine (5 minutes.
  • Add vegetable stock, water and chicken powder, stir and bring soup to a boil
  • Once boiling, reduce to low heat, cover and simmer for 30 minutes
  • Remove from heat. Allow to cool for approximately 5 minutes
  • Blend with immersion blender or transfer soup to a blender and mix until pureed
  • Return soup back to stockpot, serve and Enjoy!


Fiber: 3.5gPotassium: 468mgCalories: 120kcalFat: 3gProtein: 2.5g
Keyword Fall, Fiber, Pumpkin, Soup
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