"A pumpkin soup is thick, creamy and full of warmth. A bowl of pumpkin soup will full-fill your hunger at any time."
Pumpkin Soup
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A Note from Feedfeed
This is a simple straightforward pumpkin soup recipe that ends in a super silky and luxurious texture. This soup calls for fresh pumpkin, but canned works just as well. To give it some texture add crunchy croutons and a swirl of coconut milk or cream for extra pizazz.
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- Recipe Card
Prep time 15mins
Cook time 1hr
Serves or Makes: 2
Recipe Card
ingredients
- 2 pounds raw pumpkin, sliced in half, seeds removed
- 1 onion, finely chopped
- 2 tablespoons butter
- 2 tablespoons olive oil, plus more for serving
- 4 cups vegetable stock
- 1 tablespoon pumpkin seeds, toasted for garnish
- 1 pinch nutmeg
- Kosher salt and black pepper, to taste
- Croutons (optional), for serving
- Coconut milk or cream (optional), for serving
Method
Step 1
In a large pot over medium high heat, add the extra virgin olive oil and butter.
Step 2
Add onion and cook until caramelized, about 5 minutes. Followed by the pumpkin. Season well with salt and pepper.
Step 3
Add the vegetable stock, and continue cooking the pumpkin until it gets caramelized.
Step 4
Simmer for about 45 minutes until thoroughly cooked. Add water or vegetable stock if necessary.
Step 5
Remove the ingredients from the heat and add the nutmeg. Blend until smooth.
Step 6
Pour in soup bowl and garnish with pumpkin seeds and extra virgin olive oil, croutons and cream of choice.