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Pumpkin Soup Recipe

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A thick and flavorful soup for a crisp fall evening or an enjoyable noon lunch.
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Servings:
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Ingredients
  • 2 pounds fresh pumpkin or 3 cups canned pumpkin
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 carrot, diced
  • 2 tablespoons butter
  • salt and pepper to taste
  • 4 cups chicken or vegetable broth
  • 1 cup cream or milk
Directions
PREP
15 mins
COOK
45 mins
  • Peel, seed, and cube pumpkin into 1" cubes.
  • In sauce pan, melt butter. Add onion, carrot, pumpkin, and garlic. Cook for 10 minutes or until onion softens. Season with salt and freshly ground black pepper.
  • Add broth. Bring to a boil and reduce heat. Partially cover and cook approximately 40 minutes or until pumpkin is soft.
  • Pureé the soup in a blender or food processor. Return mixture to pan and reheat on low.
  • Stir in cream and continue to heat on low for an additional 1 minute. Garnish and serve.
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