Cheesy Pumpkin Soup
Our easy pumpkin soup recipe is made with staple ingredients and elevated with cheddar cheese to make it ultra creamy.
Prep 10 minutes
Cook 30 minutes
Total 40 minutes
Fat 34
Carbs 13
Protein 21
Yield 4
Ingredients
- 2 tablespoons avocado oil
- 2 stalks celery minced
- ¼ medium white onion minced
- 1 small carrot minced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- ½ teaspoon dried turmeric
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ crushed red pepper flakes
- 3 cups chicken broth
- 1 15-oz. can coconut milk
- 1 15-oz. can pumpkin puree
- 8 oz. shredded sharp white cheddar ~2 cups
Ritz Cracker Topper
- 12 Ritz crackers
- 2 oz. crumbled blue cheese ⅓ cup
Instructions
- Heat avocado oil in a Dutch oven over medium/high heat. Add the celery, onion, and carrot and cook for 3-4 minutes.
- Next, add the minced garlic, thyme, turmeric, salt, pepper, and crushed red pepper to the Dutch oven and cook for an additional minute. Pour in the borth, coconut milk, and pumpkin puree. Whisk to mix.
- Bring to a boil. Then turn the heat down to low and cover. Let simmer for 20 minutes.
- Add the cheddar cheese and stir to combine. Cook for another 5 minutes.
- While the soup is simmering, place the ritz crackers on a baking sheet. Place 1-2 teaspoons of blue cheese crumbles onto each cracker. Broil the ritz crackers for 1-2 minutes in the oven.
- Serve each bowl with 3 blue cheese ritz crackers as garnish.
Tips & Notes
- Use 2 cups of heavy cream as a substitute for coconut milk.
- Use vegetarian broth to make this vegetarian.
- Be sure to buy pumpkin puree and not pumpkin pie filling.
Nutrition Facts
Calories: 430kcal | Carbohydrates: 13g | Protein: 21g | Fat: 34g | Fiber: 1g | Sugar: 2g