Creamy Pumpkin Soup with Canned Pumpkin Puree
Recipe information
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Cooking:
10 min.
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Servings per container:
4
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Source:

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.