RECIPE FOR PUMPKIN SOUP
This creamy and hearty recipe for Pumpkin Soup is full of warm, Fall flavours that the whole entire crowd will love!
Servings 4 Servings
Ingredients
- 2 Sugar Pie Pumpkins (~2-2.5 pounds each)
- 4 cups Chicken or Vegetable Broth
- 1 cup Heavy Cream
- 1 Onion chopped
- 2 Cloves Garlic minced
- ½ tsp Pumpkin Spice
- 2 tbsp Extra Virgin Olive Oil
- Salt and Pepper to taste
OPTIONAL TOPPINGS
- Toasted Pepitas
- Dollop of Greek Yogurt, Creme Fraîche, or Sour Cream
- A Swirl of Heavy Cream
- Fresh Gremolata
- Homemade Croutons
- Red Pepper Flakes
- Cracked Black Pepper
Instructions
- Using a sharp chef's knife, peel and cut the pumpkin in half. Remove the seeds (save them for this easy roasted pumpkin seed recipe!).
- Cube the pumpkins into 1/2-inch chunks.
- In a large stock pot over medium heat, add the olive oil. Once hot, add the garlic and onion and sautée, stirring frequently, until soft and translucent, about 5 minutes.
- Add the cubed pumpkin.
- Cook until soft and golden around the edges, about 10 minutes more.
- Add the broth, pumpkin spice, and salt and pepper, to taste. Bring to a boil.
- Reduce the heat and allow to simmer, uncovered, for 15-20 minutes, or until the pumpkin chunks can easily be pierced through with a fork. Remove from heat.
- Using an immersion blender, carefully purée the mixture until no chunks remain. The soup should have a thick but smooth consistency.
- Pour in the heavy cream.
- Stir until well combined.
- Top with all your favourite toppings, serve hot, and enjoy!
Notes
The nutritional information does not include any of the optional additional toppings.
Nutrition
Serving: 1Serving | Calories: 493kcal | Carbohydrates: 52g | Protein: 14g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 67mg | Sodium: 95mg | Potassium: 2619mg | Fiber: 4g | Sugar: 22g | Vitamin A: 58764IU | Vitamin C: 64mg | Calcium: 202mg | Iron: 6mg
