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How to Make Pumpkin Soup - A Step-by-Step Guide

There's something undeniably comforting about a warm bowl of homemade soup, especially during the colder months. And when it comes to autumn-inspired soups, pumpkin soup is a classic choice that never fails to satisfy. This velvety, smooth, and flavorful soup is a great way to showcase the natural sweetness and earthy taste of pumpkin, making it the perfect dish to cozy up with on a chilly evening.

What's more, pumpkin soup is incredibly versatile and can be customized to suit your ta...

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Ingredients

  • 1 tablespoon olive oil
  • 2 cups chopped yellow onion
  • 10 whole black peppercorns
  • 4 cloves garlic, minced
  • 1 teaspoon chopped fresh thyme
  • 3 cups pumpkin puree
  • 4 cups chicken stock
  • 3 tablespoons maple syrup (Optional)
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg (Optional)
  • 1/4 teaspoon ground cinnamon (Optional)
  • ½ cup heavy whipping cream
  • 2 tablespoons chopped fresh parsley

Information

  • Prep Time: 15 mins
  • Cook Time: 55 mins
  • Total Time: 1 hr 10 mins
  • Servings: 6

  • Heat olive oil in a large pot over medium-high. Add onion and cook, stirring occasionally, until onion is browned and softened, about 10 minutes. Add peppercorns, garlic, and thyme, and cook, stirring often, until fragrant and slightly browned, about 2 minutes.
  • Stir in pumpkin puree; cook, stirring occasionally, until puree turns a few shades darker, about 5 minutes. Stir in chicken stock, maple syrup, salt, nutmeg, and cinnamon. Bring to a simmer over medium-low. Simmer, uncovered, and stirring occasionally, until slightly reduced and flavors meld, about 30 minutes.
  • Transfer soup to a blender in batches; secure lid on blender and remove center piece to allow steam to escape. Place a clean towel over opening; blend until smooth, about 30 seconds per batch. Return soup to the pot and stir in heavy cream. Cook over medium until heated through, about 4 minutes.
  • Return soup to the pot and stir in heavy cream. Cook over medium until heated through, about 4 minutes.
  • Ladle soup into bowls and garnish with fresh parsley.

    • Nutrition

    223 cal.

    • Total Fat: 12g
    • Saturated Fat: 6g
    • Cholesterol: 27mg
    • Sodium: 401mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 5g
    • Total Sugars: 11g
    • Protein: 7g
    • Vitamin C: 12mg
    • Calcium: 73mg
    • Iron: 2mg
    • Potassium: 580mg

    Categories

    Vegan recipes
    Creamy recipes
    Spicy recipes
    Simple recipes
    Healthy recipes