Introduction
This creamy pumpkin soup is the perfect comfort food for any season. It’s packed with flavor and nutrients, and it can be made in just 30 minutes. This recipe is a great way to use up leftover pumpkin puree or canned pumpkin.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 can (15 ounces) pumpkin puree
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- Optional toppings: pumpkin seeds, chopped parsley, a dollop of sour cream
Instructions:
- Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery and cook until softened, about 5 minutes.
- Add the Pumpkin and Broth: Stir in the pumpkin puree and vegetable broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the vegetables are tender.
- Blend the Soup: Use an immersion blender or transfer the soup to a blender and blend until smooth.
- Stir in the Cream: Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
- Serve: Serve the soup hot, topped with pumpkin seeds, chopped parsley, and a dollop of sour cream, if desired.
Tips:
- For a thicker soup, add more pumpkin puree or reduce the amount of vegetable broth.
- To make this soup vegan, use vegetable broth and vegan heavy cream.
- You can add other vegetables to this soup, such as sweet potatoes, spinach, or mushrooms.
- This soup is great for leftovers! It can be stored in the refrigerator for up to 3 days.
Enjoy this delicious and easy-to-make pumpkin soup!
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