Pumpkin Soup Recipe
Creamy pumpkin Soup recipe – easy, comforting pumpkin soup that anyone can make. Best soup for autumn and winter season. For a vegan version of this soup you can substitute the cream with count cream or just leave it out.
Pumpkin Soup Recipe
Ingredients
- 2 pounds 1 kg pumpkin, peeled and chopped
- 1 large onion roughly chopped
- 2 medium-sized carrots peeled and diced
- 2 medium-sized potatoes peeled and diced
- 2 garlic cloves
- 2 tbsp olive oil
- 4¼ cups 1.1L water/vegetable stock/chicken stock
- â…“ cup cream leave out for vegan version
- 1 tsp thyme
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp ground nutmeg
For serving:
- Sour cream optional
- Pumpkin seeds optional
Instructions
- DIRECTIONS1. In a large pot heat olive oil over medium heat. Add chopped onion and garlic. sauté for 3-4 minutes. Add diced carrots and cook 2 minutes more. Add potatoes, pumpkin and pour in the stock. 2. Season with salt, pepper and thyme. Bring to a boil, then reduce the heat to low and simmer for about 25-30 minutes, until all the vegetables are soft. 3. Take out the thyme. 4. Puree with an immersion blender or in a stand blender until very smooth. 5. Add the cream and nutmeg, stir and bring to a simmer. 6. Garnish with pumpkin seeds and eat with sour cream (optional).
I love this soup