Pumpkin Soup
Deliciously creamy pumpkin soup made with fresh pumpkin. This soup is quick and easy and makes a wonderful appetizer.
Servings: 6
Calories: 217kcal
Ingredients
- 1 Tbsp Olive Oil Extra Virgin
- 1 Onion Chopped
- 2 tsp Crushed Garlic
- 1 tsp Minced Ginger
- 1 tsp Dried Thyme
- ½ tsp Cayenne Pepper
- 2.2 pounds Pumpkin Peeled and Chopped (~9 cups)
- 3 cups Vegetable Stock
- 1 cup Fresh Cream
- Salt and Pepper To Taste
Instructions
- Add the olive oil to a pot along with the chopped onion, crushed garlic, minced ginger, dried thyme and cayenne pepper and sauté until the onions are softened.
- Add in the chopped pumpkin and vegetable stock and stir in.
- Bring to the boil and then reduce the heat, cover the pot and simmer until the pumpkin is soft and cooked (10-15 mins).
- Use an immersion (handheld/stick) blender to blend the soup directly in the pot. If you don't have an immersion blender then let the soup cool for a bit before transferring it in stages to your blender jug. When it's all blended return it to the pot.
- Stir in the fresh cream. Add salt and pepper to taste.
- Serve with a sprinkle of black pepper and a sprig of fresh thyme (optional).
Video
Notes
- Sugar pumpkin is a great kind of pumpkin to use in this recipe, otherwise use any variety of pumpkin meant for eating or switch for butternut squash.
- You can even use canned pumpkin purée in this soup, you would use two 15-ounce cans of pumpkin purée. Follow all the other directions of the soup as written.
- Make It Dairy-Free: Use coconut cream in place of fresh cream to easily make this soup dairy-free.
- Store leftovers in the fridge where they will stay good for 3-4 days. Reheat in the microwave or on the stovetop.
Nutrition
Serving: 1Serving | Calories: 217kcal | Carbohydrates: 16g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 488mg | Potassium: 622mg | Fiber: 1g | Sugar: 6g | Vitamin A: 15061IU | Vitamin C: 17mg | Calcium: 70mg | Iron: 2mg