Pumpkin Soup Recipe (Easy and Freezes Well)
A super easy and delicious creamy pumpkin soup recipe.
Equipment
- 1 immersion blender (or blender)
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 medium onion (or large, diced)
- 1 can organic pumpkin (or 2 cups/450 g of cooked fresh or frozen pumpkin, or half of a raw sugar pumpkin, peeled and cubed)
- 4 cups vegetable stock (or chicken stock)
- 2 medium potatoes (peeled and cut into chunks)
- ¼ tsp salt (to taste)
- ⅛ tsp pepper (to taste)
- ½ cup milk (optional)
- 1 Tbsp cream (optional-see instructions)
Instructions
- Add the onions to the hot oil in a pot, and sautè for a few minutes over medium high heat until they start to become translucent.
- Add your choice of pumpkin. I used baked, fresh pumpkin. Cook for a few minutes, then add the stock.
- Next, put potatoes into the pot. Stir and bring to a boil, then turn down to simmer about 20 minutes. The soup is ready when the potatoes are soft.
- Use an immersion blender to purée the soup (or put into a blender, but be careful as hot liquid can splash out). Process until the soup is a smooth and creamy consistency.
- Optional: Add the milk, if using. Ladle into bowls and serve hot with some crusty bread or savory scones. You can add a little cream and swirl it in for a pretty presentation.
- Or you can make dots of cream in a circle, in the bowl, then use a toothpick to drag through them in one constant direction to form a ring of hearts. Thicker cream works better than runny cream.
Notes
- Note: this recipe uses baked pumpkin, but feel free to use chunks of fresh or frozen, raw pumpkin if you desire.
- Remember, measurements are not critical in this recipe. Adjust to your liking (less liquid, or more vegetables for a thicker soup, more stock for a lighter soup).
- Nutrition facts are calculated with both milk and cream.
Nutrition
Serving: 1 bowl | Calories: 156kcal | Carbohydrates: 23g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 741mg | Potassium: 505mg | Fiber: 4g | Sugar: 6g | Vitamin A: 11429IU | Vitamin C: 18mg | Calcium: 58mg | Iron: 2mg
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