This Skinny Pumpkin Soup is a cozy, nutrient-packed bowl of comfort that’s ready in just 50 minutes. Creamy yet light, it’s brimming with the warm, earthy flavors of pumpkin, balanced by a hint of sweetness and a touch of spice. Each spoonful delivers a velvety texture that feels indulgent without the guilt, making it perfect for chilly evenings or a quick, wholesome lunch.
Packed with vitamin A and fiber, this soup is as nourishing as it is delicious. The subtle richness of pumpkin pairs beautifully with aromatic herbs, creating a dish that’s both satisfying and refreshing. Whether you’re craving something hearty or need a healthy pick-me-up, this soup is a flavorful way to fuel your day.
Ingredients for Skinny Pumpkin Soup
- 1 Tablespoon butter (or substitute with olive oil for a dairy-free option)
- 1 red onion, diced
- 2 cloves garlic, minced
- ½ red bell pepper, chopped
- 4 cups fat-free chicken broth (or vegetable broth for a vegetarian version)
- 1 ½ cups skim milk (or almond milk for a lighter option)
- 1 can pumpkin puree (15 ounces)
- 1 cup frozen corn
- 3 red potatoes, diced (peeled or unpeeled, based on preference)
Step-by-Step Instructions
- Melt the butter in a large pan over medium heat.
- Add the onion and garlic, cooking for about 5 minutes, stirring occasionally, until softened and fragrant.
- Stir in the red bell pepper and cook for an additional minute.
- Pour in the broth and bring the mixture to a boil.
- Add the potatoes and corn, then reduce the heat to low. Let the soup simmer for about 30 minutes, or until the potatoes are tender.
- Mix in the milk and pumpkin puree, stirring until fully combined. Cook for an additional 5-10 minutes, or until the soup is heated through.
- Serve warm and enjoy your comforting, healthy pumpkin soup!
Perfect Pairings: Serving Suggestions for Skinny Pumpkin Soup
This creamy Skinny Pumpkin Soup pairs beautifully with a slice of crusty whole-grain bread or a side of warm cornbread for dipping. For a heartier meal, serve it alongside a fresh green salad with a tangy vinaigrette or a grilled cheese sandwich. Garnish with a sprinkle of roasted pumpkin seeds or a dollop of Greek yogurt for added texture and flavor.
Storing and Reheating: Keep It Fresh and Flavorful
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the soup on the stovetop over medium heat, stirring occasionally to prevent sticking. If the soup thickens, add a splash of broth or milk to reach your desired consistency. For longer storage, freeze in portion-sized containers for up to 2 months—thaw overnight in the fridge before reheating.
Recipe Variations: Make It Your Own
Feel free to customize this soup to suit your taste! Swap the red potatoes for sweet potatoes for a sweeter twist, or add a pinch of smoked paprika or cayenne for a smoky or spicy kick. For a vegan version, use plant-based butter and almond milk instead of skim milk. You can also toss in a handful of kale or spinach during the last few minutes of cooking for an extra boost of greens.
Time-Saving Tips: Simplify Your Prep
To save time, dice the onion, garlic, and red pepper the night before and store them in the fridge. You can also use pre-minced garlic or frozen diced onions for even quicker prep. If you’re short on time, skip peeling the potatoes—just give them a good scrub and dice them with the skin on for added nutrients and texture.
Skinny Pumpkin Soup
Ingredients
- 1 Tablespoon butter
- 1 red onion, diced
- 2 cloves garlic, minced
- ½ red bell pepper, chopped
- 4 cups fat-free chicken broth Or can use vegetable broth
- 1 ½ cups skim milk
- 1 can pumpkin puree, (15 ounce)
- 1 cup frozen corn
- 3 red potatoes, diced
Instructions
- Melt butter in a large pan over medium heat.
- Add onion and garlic, cook about 5 minutes stirring occasionally.
- Next add your red pepper and cook about minute.
- Then add broth and bring to a boil.
- Stir in potatoes and corn and reduce heat. Simmer for about 30 minutes.
- After it has simmered, mix in the milk and pumpkin and cook until heated through.