Creamy Healthy Pumpkin Soup

I'm a huge fan of soup...pretty much all soups. If it were up to me, I'd be making soup at least once a week, especially with all the yummy recipes online. But honestly, I'm a bit timid when it comes to cooking homemade soup. Everytime I look up a recipe to make, it just looks too complicated, there are too many ingredients, or it's just too time consuming.

When I first visited Austria, my mother-in-law made a delicious pumpkin soup that I just had to learn how to make. At that time in my life, I wasn't as good in the kitchen as I am now, so the whole process seemed like too much work. Over the years though, I've tweaked her original recipe to fit my cooking needs (fast & easy) and have come up with a quick (30 minute) and easy recipe that taste great, too! Also, with her original recipe she used whole pumpkin pieces which are not always available to purchase, so my recipe is great for year around pumpkin soup since it calls for canned pumpkin.

            

 Put oil over medium heat

 Chop onion

 Combine onion, ginger, garlic, salt & pepper in oil

  

 When onions are soft, add pumpkin

 Let mixture heat for 2 minutes and add can of vegetable broth 

 Heat to a boil

 Then mix using a hand mixer, blender or food processor 

Once mixed (I like mine a little chunky), add 1/2 a cup of water to thin it out *add more water if you want thinner soup or less water if you like it thicker 

Bring to a boil, let simmer for 10 minutes and then you're done!

I hope you like this take on pumpkin soup as much as I do! You can also substitute the pumpkin with butternut squash for a yummy, creamy soup.

Enjoy!