Pumpkin Soup

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"A pumpkin soup is thick, creamy and full of warmth. A bowl of pumpkin soup will full-fill your hunger at any time."
-- @freshexpressonline

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.

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