Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, pumpkin soup. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Pumpkin soup is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Pumpkin soup is something which I’ve loved my entire life.
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To begin with this particular recipe, we must prepare a few ingredients. You can cook pumpkin soup using 10 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Pumpkin soup:
- Prepare 1 can of Libby's Pumpkin puree
- Make ready 3 carrots, peeled and cut in pieces
- Make ready 1 onion, chopped
- Take 3 garlic cloves, mashed
- Prepare 4 cups of chicken stock
- Get 2 tbsp. of olive oil
- Take 2 tbsp. of unsalted butter
- Prepare 2 or 3 fresh sage leaves
- Take 1 salt and pepper to taste
- Get 1 Toppings-chicken, bacon, croutons, etc.
Be creative with substituting other spices (cinnamon, ginger, cloves, cumin, etc.) to change the feel of the soup. In a heavy soup pot or Dutch oven over medium heat, heat oil. Add onion and garlic and cook until golden. Meanwhile, halve, peel, and scrape out seeds of the pumpkin.
Instructions to make Pumpkin soup:
- Take the carrots and onions and put in a pot with the butter and olive oil at low medium heat for about 5 minutes or until the carrots and onions are softened enough. Add the garlic and sage leaves.
- When softened take out the carrots, onions and sage. Put in food processor. Pulse until everything looks creamy, no lumps. Meanwhile in the same pot add the chicken stock and pumpkin purée. When dissolved add the carrot mixture. Stir well. Let simmer for 7 or 9 minutes. Add salt and pepper to taste. Can add the toppings of your choice or eat as is.
Mesa Grill's Pumpkin Soup with Mexican Cinnamon Creme Fraiche and Toasted Pumpkin Seeds with Spinach, Pear and Pancetta Salad. Place pumpkins on a cookie sheet and roast them until slightly shriveled and soft. Allow to cool slightly, then slice in half and carefully scoop out seeds and pulp. Pumpkin soup is what we all crave come October, but the idea of starting with an actual pumpkin? The shortcut was obvious — canned pumpkin — but would it taste as good?
So that’s going to wrap this up for this special food pumpkin soup recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this webpage on your browser, and share it to your family, colleague and friends. Thank you for reading, I hope this site becomes “the place to be” when it comes to pumpkin soup cooking. Go on get cooking!
