Best Pumpkin Soup

Pumpkin soup in the fall is something that never gets old. It’s healthy, super creamy, and will keep you cozy. We use a little heavy cream in ours, but if you want to skip the dairy, you can totally sub coconut milk.

Print Recipe

Best Pumpkin Soup

Course

Main Dish

Cuisine

grain free

Prep Time

10 minutes

Passive Time

50 minutes

Servings

people

Ingredients

• 1 tbsp extra virgin olive oil
• 1 large Onion coarsely chopped
• 4 cloves garlic
• 4 lb pumpkin any kind but preferably sugar pie
• 4 cups low sodium chicken stock
• kosher salt
• Freshly ground pepper
• 1/2 cup heavy cream plus more for garnish

Course Main Dish Cuisine grain free Prep Time 10 minutes Passive Time 50 minutes Servings people Ingredients 1 tbsp extra virgin olive oil 1 large Onion coarsely chopped 4 cloves garlic 4 lb pumpkin any kind but preferably sugar pie 4 cups low sodium chicken stock kosher salt Freshly ground pepper 1/2 cup heavy cream plus more for garnish

Instructions

1. In a heavy soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and cook until golden brown.
2. Meanwhile, halve, peel, and scrape out the seeds of the pumpkin. Cut into chunks.
3. Add the pumpkin chunks and broth to the soup pot. Season with salt and pepper. Bring to a boil, uncovered, then reduce the heat to a simmer. Simmer until the pumpkin is tender when pricked by a fork, about 30 minutes.
4. Remove the pot from the heat and, using an immersion blender, blend the mixture until smooth. (Alternatively, let the soup cool, then blend in a blender.) Stir in the cream and season to taste.
5. To serve, ladle the soup into bowls, add a swirl of cream, and garnish with pepper.

Recipe Notes

credit:http://delish.com

Share this Recipe