Now that we are in the heart of the holiday season, our tastes change. We start to eat heavier meals and drink darker beers. It is also the time when people are using the harvest to make unforgettable meals. One superstar of the fall harvest is pumpkins.
When you’ve made enough pumpkin bread, pumpkin seeds, and are sick of eating pumpkin pies, you may be searching for another way to enjoy your orange delights. One of the most underrated ways to use pumpkin is to warm up with a pumpkin soup.
We are delighted with this cozy seasonal recipe that offers a new twist on an old favorite. We think that you will have a wonderful time, as we have, making and enjoying this satisfying soup.
Cream of Pumpkin Soup
Serves: 6
Prep Time: 30 minutes
Ingredients:
- 1 large pumpkin, peeled and chopped into cubes
- 3 cups vegetable stock
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 yellow onions, chopped
- A handful of pumpkin seeds
- Salt and pepper, to taste
Directions:
- Heat 2 tablespoons of olive oil in a saucepan.
- Add onions and cook for 5 minutes or until soft.
- Add the prepared pumpkin and cook for 10 minutes.
- Add the stock.
- Bring to boil and reduce heat to medium: simmer for 10 minutes or until the pumpkin is soft. Season to taste
- Pour the heavy cream and bring back to boil. Reduce from the heat and puree using an immersion blender.
- Reheat the soup if needed and serve in bowls. Sprinkle with toasted pumpkin seeds.
Additional Recipes for Pumpkin
Do you have any additional pumpkin recipes that you would like to share with us? We’d love to hear from you.
