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Creamy Pumpkin Gouda Soup {21 Day Fix}

Creamy Pumpkin Gouda Soup {21 Day Fix}
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 Get ready, pumpkin lovers. I’m bringing you a creamy, cheesy, delicious soup recipe today that will knock your socks off. This 21 Day Fix Pumpkin Gouda Soup is amazing…and it’s perfect for blustery fall day (or any day, but as I write this it’s rainy and even a little bit chilly out – if 63 degress counts as chilly – and this Texas girl loves it).

21 Day Fix Pumpkin Gouda Soup

OK, I have to tell you a quick story about this soup before I get to the recipe. Back in the early days of the internet, I found a Pumpkin Gouda Soup recipe online and I loved it. I printed it out and made it every year. At some point, I lost the recipe (boooo). I tried to use my superb googling skills to find it again, but alas…the internet ate the recipe. So I went looking for another, and there are plenty out there. But most of them use heavy whipping cream, and while I am not opposed to heavy whipping cream (at all!), I wanted to make one that would fit in with my current eating plan, which is mostly 21 Day Fix-friendly foods. 

So I made some tweaks (I found another way to get the creaminess, without the heavy whipping cream and increased the veggies quite a bit), and today I bring you this 21 Day Fix-friendly Pumpkin Gouda Soup recipe with great, pumpkin-y joy.

Freezing Pumpkin Soup

This is a great recipe to freeze. In fact, I stuck a few servings in the fridge but then immediately froze the rest. Let your soup cool, then freeze in individual serving sizes. I use Souper Cubes to freeze soup (and pasta, and ground beef, and basically anything!). I have been using these for awhile now and I 100% recommend. 

Pumpkin Gouda Soup Ingredients

3/4 c low-fat Greek yogurt

3/4 c unsweetened almond milk

1 tablespoon olive oil or butter

2 medium carrots, peeled and chopped (about 1 cup)

1 onion, chopped (about 1 cup)

3 garlic cloves, minced

6 cups low-sodium chicken broth

2 15 oz. cans of pumpkin puree

1/4 teaspoon ground nutmeg

1/4 teaspoon ground sage

1 c shredded gouda cheese

salt and pepper, to taste

If you want to garnish your soup, some suggestions are:

parsley, pumpkin seeds, and more gouda!

Pumpkin Gouda Soup Directions

  1. One a medium bowl, mix together your Greek yogurt and almond milk. I used an electric mixer, and mixed until frothy. This is your heavy whipping cream substitute. Set aside.
  2. Heat a large pot over medium heat. Add your olive oil or butter. Add your chopped carrots and onions and saute until onions start to be translucent. Add garlic and saute for one minute longer. Season lightly with salt and pepper.
  3. Stir in your broth, pumpkin, nutmeg, and sage. Add any additional salt and pepper, to taste. Bring to a boil. Reduce heat and let simmer, uncovered, for 10 minutes.
  4. Cool slightly before processing soup in batches in a blender until smooth. Be careful – it will be hot! You can also use an immersion blender for this step if you have one. Once it has all been blended, return to the original pot.
  5. Stir in your Greek yogurt/almond milk “cream” until thoroughly mixed and heated throughout. Add cheese, and stir until melted.
  6. Garnish with toppings of your choice.

Creamy Pumpkin Gouda Soup

Created By Carrie
This Creamy Pumpkin Gouda Soup recipe is so rich with flavor. It's perfect for the 21 Day Fix or any container program. It also freezes really week!
Prep Time 10 mins
Cook Time 30 mins
Course Dinner, Main Course, Side Dish, Soup
Cuisine American
Servings 8
Calories 151 kcal

Ingredients
  

  • 3/4 c low-fat Greek yogurt
  • 3/4 c unsweetened almond milk
  • 1 tbsp evoo
  • 2 carrots medium, peeled and chopped (about 2 cups)
  • 1 onion chopped (about 1 cup)
  • 3 garlic cloves minced
  • 6 c low-sodium chicken broth
  • 30 oz pumpkin puree 2 15 oz. cans
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground sage
  • salt and pepper to taste

Toppings

  • toasted pumpkin seeds
  • finely chopped parsley
  • shredded gouda

Instructions
 

  • In a medium bowl, mix together your Greek yogurt and almond milk. I used an electric mixer, and mixed until frothy. This is your heavy whipping cream substitute. Set aside.
  • Heat a large pot over medium heat. Add your olive oil or butter. Add your chopped carrots and onions and saute until onions start to be translucent. Add garlic and saute for one minute longer. Season lightly with salt and pepper.
  • Stir in your broth, pumpkin, nutmeg, and sage. Add any additional salt and pepper, to taste. Bring to a boil. Reduce heat and let simmer, uncovered, for 10 minutes.
  • Cool slightly before processing soup in batches in a blender until smooth. Be careful – it will be hot! You can also use an immersion blender for this step if you have one. Once it has all been blended, return to the original pot.
  • Stir in your Greek yogurt/almond milk “cream” until thoroughly mixed and heated throughout. Add cheese, and stir until melted.
  • Garnish with toppings of your choice.

Video

Notes

Serving size = about 1 1/2 cup 
21 Day Fix Container Counts (I rounded up a little when in between measurements):
  • 1/4 green
  • 1/2 purple
  • 1/2 red
  • 1/2 blue
  • 1/2 tsp (but barely even that...I don't count it when I'm tracking my containers and eat this)
Did you make this recipe? Tag @carrieelleblog if you share on IG or Facebook! We love to see what you're making.

Nutrition

Calories: 151kcalCarbohydrates: 20gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 145mgPotassium: 593mgFiber: 5gSugar: 8gVitamin A: 25474IUVitamin C: 9mgCalcium: 131mgIron: 3mg
Keyword 21 Day Fix, dinner, side dish, soup, Weight Watchers, ww
Tried this recipe?Let us know how it was with a rating and review!

I hope you love this one! Here are some other soup recipes that I think you might like:

Curried Butternut Squash Soup

Split Pea Soup

Roasted Red Bell Pepper Soup

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