Name: Pumpkin Soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 3 tbsp. unsalted butter -; 2 carrots, thinly sliced -; 1 medium yellow onion, finely chopped -; 1 tbsp. finely chopped garlic -; 2 tsp. finely chopped peeled ginger -; Kosher salt -; Freshly ground pepper -; 12 oz. butternut squash, peeled, cut into 1/2" cubes -; 2 tbsp. tomato paste -; 1/2 tsp. smoked paprika -; 1 (15-oz.) can pumpkin puree -; 6 c. (or more) low-sodium vegetable broth -; Heavy cream or sour cream and roasted pumpkin seeds, for serving (optional) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Soup

1. 3 tbsp. unsalted butter -

2. 2 carrots, thinly sliced -

3. 1 medium yellow onion, finely chopped -

4. 1 tbsp. finely chopped garlic -

5. 2 tsp. finely chopped peeled ginger -

6. Kosher salt -

7. Freshly ground pepper -

8. 12 oz. butternut squash, peeled, cut into 1/2" cubes -

9. 2 tbsp. tomato paste -

10. 1/2 tsp. smoked paprika -

11. 1 (15-oz.) can pumpkin puree -

12. 6 c. (or more) low-sodium vegetable broth -

13. Heavy cream or sour cream and roasted pumpkin seeds, for serving (optional) -

How to cook deliciously - Pumpkin Soup

1. Stage

In a large Dutch oven or heavy pot over medium heat, melt butter. Add carrots, onions, garlic, and ginger; season with salt and pepper. Cover and cook, stirring occasionally, until vegetables are tender, 5 to 6 minutes.

2. Stage

Add squash, cover, and cook, stirring occasionally, until squash is barely fork-tender, 4 to 5 minutes. Add tomato paste and paprika and cook, stirring, until tomato paste is brick red, 1 to 2 minutes.

3. Stage

Add pumpkin puree and 6 c. broth. Partially cover pot, then bring to a boil over high heat. Reduce heat to medium–low and simmer, stirring occasionally, until squash is very tender, about 15 minutes.

4. Stage

Remove pot from heat. Using an immersion blender, blend until smooth (alternatively, let soup cool, then blend in batches with a standard blender). Add more broth, 1/4 c. at a time if needed, if soup is too thick; season with salt and pepper.

5. Stage

Divide soup among bowls. Top with a dollop of sour cream and pumpkin seeds (if using).