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Products / Chobani

Pumpkin oat soup with sage

A warming soup built on sweetened oat milk, with the oats thickened from their starch and flavored by pumpkin spice. This shelf holds only one dinner ingredient, so you're making a simple pantry soup tonight—it's quiet and filling after a long day.

Serves 2. 25 minutes, 10 at the stove.

About 160 calories a serving, 2 g protein, 9 g carbohydrate, 14 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

From your shelf

  • 1 carton (about 32 oz) pumpkin spice non-dairy oatmilk

Staples

  • 2 tablespoons butter
  • 1 small, diced onion
  • 2 cloves, minced garlic
  • to taste salt
  • to taste pepper

  1. Melt 2 tablespoons butter in a pot over medium heat. Add 1 small diced onion and 2 minced garlic cloves, cooking until soft and fragrant, about 4 minutes. Stir often so nothing browns.
  2. Pour in the entire carton of pumpkin spice oat milk. Bring to a simmer over medium heat, stirring often, until it thickens slightly from the oat starch, about 10 minutes. The oats in the blend will release their thickening starches as it simmers.
  3. Taste and season with salt and pepper. Serve in bowls while hot.

Note Swap the oatmilk for regular dairy milk if you prefer. Leftovers keep refrigerated for up to three days; reheat gently on the stove. Serve with bread or crackers on the side to stretch the soup.

On the label

OAT BLEND (WATER, WHOLE GRAIN OATS), CANE SUGAR, CONTAINS 2% OR LESS OF: RAPESEED OIL, NATURAL FLAVORS, DIPOTASSIUM PHOSPHATE, CALCIUM CARBONATE, SEA SALT, GELLAN GUM.

Chobani, plant based milk, serving 240 MLT, package 32 fl oz/946 mL. Ingredients as printed on the label.

More from Chobani

Other oat milk

Cooks as oat milk, pumpkin, seasoning. Half of it left? Use up the oat milk.

Had this in a photo? Cook with it Photograph your shelf