
Pumpkin Soup
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- Serves 4
- Cooks in 45 mins (15m prep + 30m cook)
- Difficulty: Easy
- Tastes:
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Estimated nutrition per serving
Pumkin
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a large pot, melt the butter over medium heat.
- 2.Add the chopped onion and minced garlic to the pot. Cook until the onion is translucent and the garlic is fragrant, about 5 minutes.
- 3.Add the pumpkin puree, vegetable broth, and ground nutmeg to the pot. Stir well to combine.
- 4.Bring the soup to a simmer and let it cook for 15-20 minutes, stirring occasionally.
- 5.Season with salt and black pepper to taste.
- 6.If desired, stir in the heavy cream to add a creamy richness to the soup.
- 7.Remove the pot from the heat and let the soup cool slightly.
- 8.Using an immersion blender or regular blender, puree the soup until smooth and creamy.
- 9.Return the pot to the heat and warm the soup over low heat.
- 10.Serve the pumpkin soup hot, garnished with chopped parsley.
- 11.Enjoy!
lightbulb_outline Tips
- For a twist, try adding a sprinkle of cinnamon or a dash of cayenne pepper to the soup.
- Serve the soup with a side of crusty bread or a grilled cheese sandwich for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Feel free to adjust the seasonings to suit your taste. You can make the soup more savory by adding herbs like thyme or sage.
- If you don't have pumpkin puree, you can make your own by roasting and pureeing fresh pumpkin.
- Don't forget to save the pumpkin seeds! Roast them with a little salt and enjoy as a crunchy snack.