Pumpkin soup
Discover beloved pumpkin soup recipe! Made with creamy pumpkin, hearty potato, aromatic spices, and a touch of sour cream for a velvety finish. Perfect for warming up on cool evenings.
Cook time 40 min
Prep time 10 min
Ingredients:
2 tbsp olive oil1 onion
1 leek
2 garlic cloves
1 tsp dried coriander
1 tsp ground cumin
1 tsp ground nutmeg
8 cups pumpkin
1 potato
4 cups chicken gravy
1/2 cup light sour cream
This recipe for pumpkin soup combines the rich, creamy texture of pumpkin with aromatic spices and a hint of light sour cream. It’s a comforting dish perfect for chilly evenings or a warm, hearty lunch.
Instructions:
- Begin by peeling and cubing the pumpkin and potato. Chop the onion, clean and chop the leek, and mince the garlic.
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion and leek to the pot. Cook for about 5-7 minutes, stirring occasionally until they are soft and translucent.
- Add the minced garlic, dried coriander, ground cumin, and ground nutmeg. Stir well to combine and cook for another minute until fragrant.
- Add the cubed pumpkin and potato to the pot. Stir everything together so that the vegetables are coated with the spices.
- Pour in 4 cups of chicken gravy. Bring the mixture to a boil, then reduce the heat to low and let it simmer.
- Let the soup simmer for about 25-30 minutes, or until the pumpkin and potato are very tender and easily pierced with a fork.
- Once the vegetables are tender, use an immersion blender to purée the soup until it's smooth. Alternatively, you can transfer the soup to a countertop blender in batches, blending until smooth and then returning it to the pot.
- Stir in the 1/2 cup of light sour cream until it's well incorporated. This will add a creamy texture to the soup.
- Taste your soup and adjust the seasoning if necessary, adding salt and pepper as desired.
- Ladle the soup into bowls, and serve hot. You can garnish with a dollop of sour cream, a sprinkle of fresh minced parsley, or some toasted pumpkin seeds for added texture and flavor.
Tips:
- For a vegetarian version, substitute chicken gravy with vegetable broth.
- Use a sugar pumpkin or butternut squash for the best flavor.
- Consider roasting the pumpkin and potato beforehand for a richer, deeper flavor.
- If the soup is too thick, you can thin it out with a bit more broth or water.
- Top the soup with toasted pumpkin seeds for added texture and flavor.
Enjoy your homemade, aromatic pumpkin soup. It's an excellent meal for any occasion, offering warmth, comfort, and a burst of flavors in every spoonful. Serve with crusty bread or a side salad for a complete meal.
Nutrition per serving
6 ServingsCalories 200kcal
Protein 4.96g
Carbohydrates 33g
Fiber 3.02g
Sugar 8g
Fat 11g
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