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Pumpkin Soup

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  • Serves 4
  • Cooks in 45 mins (15m prep + 30m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Pumkin

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large pot, melt the butter over medium heat.
  2. 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. 3.Add the pumpkin puree, vegetable broth, and ground nutmeg to the pot. Stir well to combine.
  4. 4.Bring the soup to a simmer and let it cook for 15-20 minutes, stirring occasionally.
  5. 5.Season with salt and black pepper to taste.
  6. 6.If desired, stir in the heavy cream to add a creamy richness to the soup.
  7. 7.Remove the pot from the heat and let the soup cool slightly.
  8. 8.Using an immersion blender or regular blender, puree the soup until smooth and creamy.
  9. 9.Return the pot to the heat and warm the soup over low heat.
  10. 10.Serve the pumpkin soup hot, garnished with chopped parsley.
  11. 11.Enjoy!

lightbulb_outline Tips

  • chevron_rightFor a twist, try adding a sprinkle of cinnamon or a dash of cayenne pepper to the soup.
  • chevron_rightServe the soup with a side of crusty bread or a grilled cheese sandwich for a complete meal.
  • chevron_rightLeftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
  • chevron_rightFeel free to adjust the seasonings to suit your taste. You can make the soup more savory by adding herbs like thyme or sage.
  • chevron_rightIf you don't have pumpkin puree, you can make your own by roasting and pureeing fresh pumpkin.
  • chevron_rightDon't forget to save the pumpkin seeds! Roast them with a little salt and enjoy as a crunchy snack.