Pumpkin Soup – Classic and Easy

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Pumpkin Soup

This pumpkin soup recipe is a classic and easy to make with fresh pumpkin. Homey, warming, creamy and full of flavor. 

It’s a gratifying first course served in small bowls, or can be the main dish when served with a leafy salad, and some toasted bread. Just a dollop of cream adds a hint of luxury to this super easy soup! If you don’t have cream, use milk or add a touch of butter. 

Pumpkin Soup
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Rating: 5
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Pumpkin Soup
Rate Recipe!
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe!
Print Recipe
Servings4servings
Prep Time10minutes
Cook Time50minutes
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 large onion coarsely chopped
  • 4 cloves garlic minced
  • 4 lb pumpkin any kind but preferably sugar pie
  • 4 cups low-sodium chicken broth
  • 1/2 cup heavy cream plus more for garnish
  • kosher salt
  • freshly ground black pepper
Servings4servings
Prep Time10minutes
Cook Time50minutes
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 large onion coarsely chopped
  • 4 cloves garlic minced
  • 4 lb pumpkin any kind but preferably sugar pie
  • 4 cups low-sodium chicken broth
  • 1/2 cup heavy cream plus more for garnish
  • kosher salt
  • freshly ground black pepper
Recipe Instructions
  1. In a heavy soup pot or Dutch oven over medium heat, heat oil. Add onion and garlic and cook until golden.
  2. Meanwhile, halve, peel, and scrape out seeds of the pumpkin. Cut into chunks.
  3. Add pumpkin chunks and broth to pot. Season with salt and pepper. Bring to a boil, uncovered, then reduce heat to a simmer. Simmer until pumpkin is fork-tender, about 30 minutes.
  4. Remove pot from heat and, using an immersion blender, blend mixture until smooth. (Alternatively, let soup cool, then blend in a blender.) Stir in cream and season to taste.
  5. To serve, ladle soup into bowls, add a swirl of cream, and garnish with pepper.

 

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