It doesn’t get easier than this! Just three ingredients in this Pumpkin Soup, but so much flavor. Sometimes less really is more.
This 3 Ingredient Pumpkin Soup is one of those recipes that you’ll find gets a lot of play time. It’s the easiest lunch, especially if you’re home alone and are tempted to do something like melt cheese over chips instead of eating a proper meal, ahem. It’s the easiest dinner, especially if you add a hunk of crusty bread to the mix. It’s a handy side dish and just about the fastest thing you can make if you need to bring something to a potluck or gathering.
Let me spell it out for you this way:
It’s fast. Like, so fast.
It’s easy. It’s the very definition of easy.
It’s inexpensive, because only 3 ingredients.
It’s colorful, which counts for a lot.
It’s versatile – lunch, dinner, side dish, whatever.
It can be halved or doubled or even tripled.
It’s freezer friendly.
It’s re-heatable (not a word, but definitely a thing).
It looks pretty on a buffet table.
It’s vegetarian + vegan + gluten free, which adds points for the next item on this list:
It’s a crowd-pleaser.
It’s a dish you can put in a ziploc bag – you know what I mean, right?
You want to make this now, right? Three Ingredient Pumpkin Soup for the win!
I originally published this recipe over on Food Fanatic, you can check it out there too!