Creamy Pumpkin Soup

By srumbel

Creamy Pumpkin Soup Recipe – This classic pumpkin soup recipe is creamy, dreamy and made without cream! Quick and easy, this pumpkin soup comes together in a snap for simple weeknight or when entertaining through the holidays!

Author: Robyn Stone | Add a Pinch

Ingredients

• 1 tablespoon olive oil
• 1 medium (about 2 pound) pumpkin, deseeded and cubed
• 1/2 medium onion, diced
• 2 cloves of garlic, minced
• 6 cups chicken stock or vegetable stock
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Optional toppings: cream, pepitas, bacon, parsley, green onions

Details

Preparation time 5mins
Cooking time 25mins

Preparation

Step 1

Add olive oil, pumpkin, onion, and garlic to a Dutch oven set over medium heat. Cook until the onion and garlic are fragrant, about 3 minutes. Stir in the stock, salt and pepper to a Dutch oven set over medium heat. Bring to a boil and then reduce to a simmer. Cover and cook until the pumpkin is tender.
Blend with a stick immersion blender until the pumpkin soup is smooth. Serve warm with preferred optional toppings.
If using a standard blender, remove the center piece from the lid, cover with a dish towel and blend on low speed, increasing as needed until the pumpkin soup is smooth. You may need to stop and scrape the sides of the container as needed.

Serves: 6