Creamy Pumpkin Soup With Canned Pumpkin Puree
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Recipe Summary Creamy Pumpkin Soup With Canned Pumpkin Puree
Savory, creamy, and definitely delicious! I put this pumpkin soup together from things on hand, like canned pumpkin puree, and it was a hit! Serve with crusty bread and butter.Ingredients | Pumpkin Soup Book Pdf¼ stick butter1 medium onion, finely chopped3 tablespoons minced fresh parsley2 tablespoons sifted flour (such as Wondra®)2 ½ cups chicken stock1 (15 ounce) can pumpkin puree2 tablespoons chicken soup base (such as Better than Bouillon®)1 tablespoon vegetable bouillon base (such as Better Than Bouillon® Vegetable Base)1 ½ teaspoons pesto1 ½ cups heavy cream2 teaspoons salt1 teaspoon garlic powderground black pepper to tasteDirectionsMelt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in parsley and increase heat to medium-high. Add flour, stirring constantly, and cook until it thickens, about 2 minutes. Slowly add chicken stock, stirring constantly. Add pumpkin puree and stir until well combined. Stir in chicken base, vegetable base, and pesto. Bring to a very low boil and let it bubble for 2 minutes. Remove from the heat.Puree soup on low speed with an immersion blender until creamy, about 30 seconds. Add heavy cream, salt and garlic powder; stir until thoroughly mixed. Ladle into soup bowls and top with pepper.If you don't have an immersion blender, pour the soup into your blender and blend on low speed just long enough to get it fully blended and smooth.Info | Pumpkin Soup Book Pdfprep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
TAG : Creamy Pumpkin Soup With Canned Pumpkin PureeSoups, Stews and Chili Recipes, Soup Recipes, Cream Soup Recipes,
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