Quick-and-Easy Pumpkin Soup

Quick-and-Easy Pumpkin Soup

Published December 14, 2012 | Written by

Published by: Healthline Exclusive

Servings: 8
Total Time: 55 min

Prep Time: 20 min | Cook Time: 35 min


Pumpkins are an excellent source of beta-cryptoxanthin, a powerful anti-inflammatory. Pair that with ginger, and you have a potent recipe for arthritis relief. Serve this with a fresh green salad for a healthy lunch or as the first course of a holiday dinner.

Cooking tip: Arthritis-fighting food: pumpkin (beta-cryptoxanthin), garlic, and ginger

Nutrition Facts
Serving size: 1¼ cups
Calories per serving: 120
% Daily Value*
Total Fat 4.0g 6%
Saturated Fat 1.7g 9%
Cholesterol 11mg 4%
Sodium 700mg 29%
Total Carbohydrate 15.0g 5%
Dietary Fiber 2.0g 8%
Sugars 4.0g
Protein 6.0g 8%
Percent Daily Values are based on a 2,000 calorie diet.


  • 1 cup chopped onion
  • 1 1-inch piece gingerroot, peeled and minced
  • 1 clove garlic, minced
  • 6 cups vegetable stock, divided
  • 4 cups pumpkin puree
  • 1 teaspoon salt
  • ½ teaspoon chopped fresh thyme
  • ½ cup half-and-half
  • 1 teaspoon chopped fresh parsley

Step by Step:

  1. In a large soup pot over medium-high heat, cook onions, garlic, and ginger in ½ cup vegetable stock until tender, about 5 minutes.
  2. Add pumpkin, remaining 5½ cups stock, salt, and thyme. Cook 30 minutes.
  3. Using a handheld blender, puree soup until smooth.
  4. Remove soup from heat and stir in half-and-half. Serve sprinkled with chopped parsley.