CREAMY PUMPKIN SOUP WITH CANNED PUMPKIN PUREE RECIPE ...
Savory, creamy, and definitely delicious! I put this pumpkin soup together from things on hand, like canned pumpkin puree, and it was a hit! Serve with crusty bread and butter.
Provided by shendho
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in parsley and increase heat to medium-high. Add flour, stirring constantly, and cook until it thickens, about 2 minutes. Slowly add chicken stock, stirring constantly. Add pumpkin puree and stir until well combined. Stir in chicken base, vegetable base, and pesto. Bring to a very low boil and let it bubble for 2 minutes. Remove from the heat.
- Puree soup on low speed with an immersion blender until creamy, about 30 seconds. Add heavy cream, salt and garlic powder; stir until thoroughly mixed. Ladle into soup bowls and top with pepper.
Nutrition Facts : Calories 460.4 calories, CarbohydrateContent 20.7 g, CholesterolContent 140.4 mg, FatContent 41.1 g, FiberContent 4.1 g, ProteinContent 6.1 g, SaturatedFatContent 24.9 g, SodiumContent 3312.3 mg, SugarContent 6.2 g
PUMPKIN SOUP WITHOUT CREAM - A FOOD LOVER'S KITCHEN
Pumpkin soup without cream is just as creamy, delicious, and rich as it is with cream. You might not believe it until you try it, but you don't need to add cream to pumpkin soup for it to be smooth and silky.
Provided by Laura
Categories Soup
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 2
Number Of Ingredients 8
Steps:
- Heat a large pot over medium-high heat, then add the olive oil. When hot, add the onion, garlic and pumpkin chunks. Saute for 5 minutes, stirring occasionally.
- Add the broth, salt and pepper. Stir to combine. Cover with a lid and simmer on low for 15 minutes or until the pumpkin is fork tender.
- Remove from heat and use a stick blender to puree the soup in the pot, until smooth and creamy, about 5 minutes. Don’t stop early, or it won’t be as silky smooth.
- Serve with roasted pumpkin seeds for garnish.
Nutrition Facts : Calories 276 kcal, CarbohydrateContent 53 g, ProteinContent 8 g, FatContent 8 g, SaturatedFatContent 1 g, SodiumContent 2112 mg, FiberContent 4 g, SugarContent 23 g, UnsaturatedFatContent 6 g, ServingSize 1 serving
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BEST PUMPKIN SOUP RECIPE - HOW TO MAKE PUMPKIN SOUP
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Total Time 50 minutes
Category low sugar, nut-free, autumn, weeknight meals, winter, dinner, lunch, soup
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- In a heavy soup pot or Dutch oven over medium heat, heat oil. Add onion and garlic and cook until golden. Meanwhile, halve, peel, and scrape out seeds of the pumpkin. Cut into chunks. 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. 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. To serve, ladle soup into bowls, add a swirl of cream, and garnish with pepper.
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