Name: Creamy Pumpkin Soup with Canned Pumpkin Puree
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Butter - ¼ stick; Onion, finely chopped - 1 medium; Minced fresh parsley - 3 tablespoons; Sifted flour (such as Wondra®) - 2 tablespoons; Chicken stock - 2 ½ cups; Pumpkin Puree - 1 (15 ounce) can; Chicken soup base (such as Better than Bouillon®) - 2 tablespoons; Vegetable bouillon base (such as Better Than Bouillon® Vegetable Base) - 1 tablespoon; Pesto - 1 ½ teaspoons; Heavy cream - 1 ½ cups; Salt - 2 teaspoons; Garlic powder - 1 teaspoon; Ground black pepper to taste - 1 teaspoon

Ingredients for - Creamy Pumpkin Soup with Canned Pumpkin Puree

1. Butter ¼ stick

2. Onion, finely chopped 1 medium

3. Minced fresh parsley 3 tablespoons

4. Sifted flour (such as Wondra®) 2 tablespoons

5. Chicken stock 2 ½ cups

6. Pumpkin Puree 1 (15 ounce) can

7. Chicken soup base (such as Better than Bouillon®) 2 tablespoons

8. Vegetable bouillon base (such as Better Than Bouillon® Vegetable Base) 1 tablespoon

9. Pesto 1 ½ teaspoons

10. Heavy cream 1 ½ cups

11. Salt 2 teaspoons

12. Garlic powder 1 teaspoon

13. Ground black pepper to taste 1 teaspoon

How to cook deliciously - Creamy Pumpkin Soup with Canned Pumpkin Puree

1 . Stage

Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in parsley and increase heat to medium-high. Add flour, stirring constantly, and cook until it thickens, about 2 minutes. Slowly add chicken stock, stirring constantly. Add pumpkin puree and stir until well combined. Stir in chicken base, vegetable base, and pesto. Bring to a very low boil and let it bubble for 2 minutes. Remove from the heat.

2 . Stage

Puree soup on low speed with an immersion blender until creamy, about 30 seconds. Add heavy cream, salt and garlic powder; stir until thoroughly mixed. Ladle into soup bowls and top with pepper.