Pumpkin Cream Soup

However for an incredible depth of flavour adding a swirl of cream adds extra richness to. Pumpkin soup is so good on its own it doest really need help with any additional ingredients.

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Bring to a boil.

Pumpkin cream soup. A classic pumpkin soup recipe made with caramelised roasted vegetables and chicken stock this. Transfer broth mixture into the container of a blender or processor. Add the pumpkin flesh cinnamon nutmeg cloves cayenne pepper if using and a few twists of freshly ground black pepper.

Step 2 Saute onion in butter in a medium saucepan until tender. Add the garlic sugar cinnamon pepper nutmeg and cayenne. Sometimes a simple Pumpkin Soup can also be very.

Add remaining can of broth pumpkin salt ground cinnamon ground. 12 yellow onion sliced thin 12 cup carrots peeled thinly sliced 1 rib celery trimmed and chopped 2 cups canned pure pumpkin not pumpkin pie filling 3 cups chicken broth. Ingredients 6 cups butternut pumpkin diced 1 large carrot diced 1 large onion diced 3 chicken stock cubes 1 tsp nutmeg salt and pepper to taste 4 cups of.

Use your stirring spoon to break up the pumpkin a bit. If you are short on time you can use already boiled water instead of cold water. Add 1 can chicken broth.

Stir in pumpkin cubes to coat. Once the butter is just beginning to brown add the onion and sauté for 5 minutes. The taste of pumpkin really shines through this healthy soup.

Directions Step 1 Preheat oven to 400 degrees F 200 degrees C. Add enough cold water to cover pumpkin. Pumpkin Soup is velvety smooth and creamy without oodles of cream in it.

Step 3 Transfer broth. Dash ground white pepper to taste 14 teaspoon ground ginger. This roast pumpkin soup is a tasty and comforting meal idea perfect for the whole family.

To make the croutons combine softened butter brown sugar and. Return mixture to saucepan. Preheat oven and lay out pumpkin cubes on a foil lined pan roast for 35 or so minutes Heat oil in a large saucepan and cook onion and garlic until translucent and soft Add pumpkin in and then.

Sautee crushed garlic in olive oil in large stockpot or large saucepan for one minute or until fragrant. In a large pot melt the butter over medium heat.

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