Creamy Pumpkin Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 6 cups chicken stock
  • 4 cups pumpkin puree (use freshly steamed pumpkin and supplement with canned if needed)
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • Olive oil for sautéing
  • ½ cup heavy whipping cream (use almond milk for lighter or vegan option)
  • Salt/pepper to taste
  • Chopped fresh parsley, croutons, or sliced green onions with paprika for garnish (optional)
Instructions
  1. Remove seeds and veins from fresh pumpkin and cube, with skin on. Steam the pumpkin for about 20 minutes. (Alternatively, pumpkin can be roasted in the oven.) Once the pumpkin is cooked, it is easy to separate the flesh of the pumpkin from it's skin. Set aside pumpkin flesh.
  2. Cook onion and garlic with olive oil until onions are translucent. Add steamed pumpkin and chicken stock. Bring to  boil, reduce heat to low, simmer for 30 minutes uncovered.
  3. Using a hand blender, puree soup. I turn off the heat, place the hand blender directly into the pot and gently puree the soup.  Salt and pepper to taste. Bring soup to boil and cook for additional 10 minutes.  Stir in heavy cream.  Serve with garnish.
Notes
If your pumpkin doesn't provide 4 cups of pumpkin flesh, supplement with canned pumpkin. I've never made this soup strictly using canned pumpkin and I don't recommend it only because I've always used fresh pumpkin. I'm sure canned pumpkin alone would be fine to use but fresh is best!
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2011/11/18/creamy-pumpkin-soup/