Recipe for pumpkin soup
Recipe for Pumpkin soup at intervals in the autumn is a few things that never get recent. It's super creamy, healthy and keeps you cosy. You’ll use varied winter squashes to make this soup but our prime a pair of favourite varieties unit of measurement sugar pumpkins and gemstone squash, with calabash and butternut squashes as runner-ups. Some squashes will take longer than others to cook, so confirm to remain the simmer going until the squash is completely softened and fork-tender for the creamiest soup texture.
Ingredients
Ingredients of the recipe for pumpkin soup
- 1 tbsp extra virgin olive oil
- Minced cloves of garlic
- Coarsely chopped 1 large onion
- 4 c. low sodium chicken broth
- 4 lb. pumpkin
- Black pepper freshly ground
- Kosher salt
- ½ c. heavy cream for plus garnish
Instructions
recipe for pumpkin soup
- Heat oil in a Dutch oven over medium heat or heavy soup pot. And add garlic and onion and cook until golden.
- Peel, halve, scrape and meanwhile out seeds of pumpkin. And also cut into chunks.
- Add broth and pumpkin chunks into the pot.
- Season with pepper and salt. And bring to a boil uncovered, and then heats reduce to a simmer. Until simmer pumpkin is fork-tender about 30 minutes.
- Using an immersion blender and remove the pot from heat. The mixture to blend until is smooth. According add in cream and season to taste.
- Let pumpkin soup server into the bowl and add a swirl of cream and use pepper for garnishing.