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When the weather cools down, nothing beats a warm bowl of pumpkin soup. This recipe is a cozy blend of pumpkin puree, chicken broth, and heavy cream, spiced with a hint of nutmeg. It's simple, comforting, and perfect for fall. Let's dive into this creamy delight that will make your taste buds dance with joy.
Pumpkin Soup Recipe
Ingredients:
- 2 cups pumpkin puree
- 1 cup chicken broth
- 1 cup heavy cream
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground nutmeg
Instructions:
- In a large pot, sauté the chopped onion and minced garlic until soft.
- Add the pumpkin puree, chicken broth, salt, pepper, and nutmeg. Stir well.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use a blender to puree the soup until smooth.
- Return the soup to the pot, stir in the heavy cream, and heat through.
- Serve hot, garnished with a sprinkle of nutmeg if desired.
What You Will Need
Read more: Instant Pot Pumpkin Soup Recipe
What you will need to make pumpkin soup
- Pumpkin puree: Provides a rich, creamy base with a natural sweetness, perfect for a comforting fall soup.
- Chicken broth: Adds depth and savory flavor, balancing the sweetness of the pumpkin.
- Heavy cream: Enhances the soup's creaminess, making it velvety smooth and luxurious.
- Onion: Brings a subtle sweetness and aromatic depth, essential for a well-rounded flavor.
- Garlic: Infuses the soup with a warm, earthy flavor, complementing the pumpkin perfectly.
- Ground nutmeg: Adds a hint of warm spice, elevating the overall taste with a cozy, autumnal touch.
Tools and Instruments Required
What tools/instruments will be needed to make Pumpkin Soup Recipe
- Large pot: Essential for sautéing onions and garlic, then simmering the soup to blend flavors.
- Blender: Purees the soup to a smooth consistency, ensuring a creamy texture.
- Wooden spoon: Ideal for stirring ingredients without scratching the pot.
- Measuring cups: Ensures accurate portions of pumpkin puree, broth, and cream.
- Chef's knife: Perfect for chopping onions and mincing garlic efficiently.
Pumpkin Soup Recipe
A warm and comforting pumpkin soup, perfect for fall.
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Ingredients:
Main Ingredients
- 2 cups Pumpkin puree
- 1 cup Chicken broth
- 1 cup Heavy cream
- 1 small Onion, chopped
- 2 cloves Garlic, minced
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/2 tsp Ground nutmeg
Instructions:
- 1. In a large pot, sauté the chopped onion and minced garlic until soft.
- 2. Add the pumpkin puree, chicken broth, salt, pepper, and nutmeg. Stir well.
- 3. Bring to a boil, then reduce heat and simmer for 20 minutes.
- 4. Use a blender to puree the soup until smooth.
- 5. Return the soup to the pot, stir in the heavy cream, and heat through.
- 6. Serve hot, garnished with a sprinkle of nutmeg if desired.
Notes:
For a vegan version, substitute chicken broth with vegetable broth and heavy cream with coconut milk.
Read more: Pumpkin Lentil Stew Recipe
Nutrition value:
Calories: 200kcalCarbohydrates: 20gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 35mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 8gVitamin A: 1000IUVitamin C: 10mgCalcium: 100mgIron: 2mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the soup as directed.
- Let it cool completely.
- Store in an airtight container.
- Refrigerate for up to 3 days.
Freezing Instructions
- Cool the soup fully.
- Pour into freezer-safe containers.
- Leave some space for expansion.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before reheating.
Adding a pinch of cinnamon to your pumpkin soup can enhance its natural sweetness and add a warm, cozy flavor.
Frequently Asked Questions
FAQ:
How long does it take to make this pumpkin soup?
About 30 minutes from start to finish.
Can I use fresh pumpkin instead of puree?
Yes, just roast and blend it first.
Is there a vegetarian option?
Substitute vegetable broth for chicken broth.
Can I freeze the soup?
Yes, it freezes well for up to 3 months.
What can I use instead of heavy cream?
Coconut milk or half-and-half works great.
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