Creamy Pumpkin Soup from Scratch
This deliciously creamy pumpkin soup is quick to put together and perfect for those colder days!
Ingredients
- 1-2 Tbsp Olive oil
- 1 Large Onion, Chopped
- 3 Medium Carrots, Diced
- 1 Cup Heavy Cream
- 1 Cup Pumpkin Puree
- 1 Liter Vegetable Stock (About 4 Cups)
- 1 1/2 Tsp Salt
- 1/4 Tsp Nutmeg (optional)
- 1 teaspoon Chopped Thyme (optional)
Instructions
- Set a large pot on the stove to medium heat and add the olive oil and chopped onions. Saute the onions until translucent, about 3-4 minutes.
- Add the diced carrots, and saute another 8-10 minutes, stirring every couple minutes so nothing burns.
- Add the vegetable stock, and allow everything to simmer for 12-15 minutes.
- If you're using a blender, turn the heat off of the stove. Pour the stock, carrots and onion mixture into the blender. Add the pumpkin and blend on high until everything is thoroughly pureed. Pour the mixture back into the pot and turn it back onto a low simmer.
- If you're using a stick blender, add the pumpkin directly to the pot, and blend until everything is thoroughly pureed and smooth.
- Add the heavy cream, salt and (if using) the nutmeg and thyme.
- Allow the soup to simmer for another 5-10 minutes, and then serve hot- ideally with a crusty loaf of bread.
- Store in an airtight container in the refrigerator for up to 5 days.