Creamy Pumpkin Soup
User Reviews
5.0
12 reviews
Excellent
Creamy Pumpkin Soup
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Our 30 minutes Creamy Pumpkin Soup Recipe is simple, creamy, delicious and topped with crispy and nutty Parmesan Crisps! It's the perfect cozy weather soup.
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Ingredients
seeded Parmesan crisps
- 2 ounces grated parmesan
- 2 teaspoons toasted pumpkin seeds
- 2 teaspoons toasted sunflower seeds
- 1 teaspoons hemp hearts
soup
- 2 tablespoons unsalted butter
- 1 shallot, minced
- 2 garlic cloves, minced
- 2 teaspoons fresh minced thyme leaves
- 1 teaspoon fresh minced sage leaves
- pinch ground cinnamon
- pinch ground clove
- 1 ½ cups chicken stock, divided or vegetable stock
- 1 (15 ounce) can pumpkin puree
- ½ cup heavy cream or half and half
- salt and pepper to taste
- crème fraîche, for serving (optional)
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Instructions
- Parmesan crisps: Preheat oven to 350˚F. On a baking sheet, lined with parchment (or a silpat) divide Parmesan into 4 small piles, 3 inches apart (they will spread quite a bit). Top each pile with a sprinkle of pumpkin seeds, sunflower seeds and hemp hearts.
- Place baking sheet in oven and bake for 3 to 5 minutes or until Parmesan has melted into discs and lightly browned. Remove from oven and set aside until completely cooled.
- Place a large pot over medium heat and melt butter. Add shallots and garlic and sauté for 3 to 4 minutes or until shallots cook down a bit and begin to caramelize. Season with salt and pepper.
- Add herbs and spices and continue to sauté for an additional 2 to 3 minutes.
- Add 1 cup of stock and simmer, about 5 minutes. Once soup is simmering, stir in pumpkin puree and season with salt and pepper.
- Transfer mixture to a blender (or use an immersion blender) and blend, with the motor running, add remaining stock until fully combined.
- Pour soup back into the pot and simmer over medium-low heat until soup slightly thickens, 2 to 3 minutes. Stir in cream (or half and half) and adjust seasonings.
- Ladle soup into bowls, top with a dollop of crème fraiche and gently crumble Parmesan crisps over each bowl. Serve.
Equipments used:
Notes
- **Recipe makes 1 quart soup **
- **1 cup = 1 serving**
- Make Ahead
- This soup can be made up to 3 days ahead of time. Store it in an airtight container, in the refrigerator, until ready to use.
- Freezing
- This soup can be frozen, stored into an airtight container, for up to 3 months.
- Reheating
- Pour refrigerated soup into a pot and simmer over medium-low heat, stirring occasionally until heated through, 8-10 minutes.
- If frozen, dip frozen container of soup into a bowl of warm water and thaw until soup is just loose enough to come out. Pour partially frozen soup into a pot and cook over medium-low, stirring occasionally, until soup has fully thawed and cooked through. If soup has separated slightly, puree in blender or with immersion blender until smooth. Adjust seasonings as needed.
Nutrition Information
Show Details
Calories
291kcal
(15%)
Carbohydrates
7g
(2%)
Protein
10g
(20%)
Fat
25g
(38%)
Saturated Fat
14g
(70%)
Cholesterol
71mg
(24%)
Sodium
365mg
(15%)
Potassium
191mg
(5%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
821IU
(16%)
Vitamin C
3mg
(3%)
Calcium
189mg
(19%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 7g | 2% |
| Protein | 10g | 20% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 71mg | 24% |
| Sodium | 365mg | 15% |
| Potassium | 191mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 821IU | 16% |
| Vitamin C | 3mg | 3% |
| Calcium | 189mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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