Recipe information
Ingredients for - Creamy Pumpkin Soup with Canned Pumpkin Puree
4. Sifted flour (such as Wondra®) - 2 tablespoons
8. Vegetable bouillon base (such as Better Than Bouillon® Vegetable Base) - 1 tablespoon
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.