Creamy Pumpkin Soup
This creamy pumpkin soup is rich, cozy, and easy to make! A comforting fall recipe perfect for warming up on chilly days.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 6 1x
- Category: Appetizer, Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Pescatarian, Soy Free, Vegan, Vegetarian
Ingredients
1 tbsp/15ml olive oil
1 large/180g yellow onion, diced
2 cloves/10g garlic, minced
1/2 tsp/1g ground nutmeg
1/2 tsp/1g ground cinnamon
1/2 tsp/1g ground black pepper
3 1/3 cups/815g pumpkin puree (2 – 14oz cans)
1 2/3 cup/290g cooked white beans (navy, cannellini, white kidney beans, black-eyed peas) (1 – 14oz can)
½ – 1 tsp/3-6g salt, divided
4 cups/945ml vegetable broth
To garnish: toasted pumpkins seeds, cream or coconut milk
Instructions
Dice the onion. Mince the garlic.
Heat olive oil over medium in a heavy bottomed pot. Add onion and garlic and cook for 7 minutes, stirring regularly, until onion is beginning to brown.
Add the nutmeg, cinnamon, and pepper. Cook for 1 minute to toast the spices.
Add the pumpkin puree, beans, 1/2 tsp/3g salt, and broth and stir.
Cook for 15 minutes, stirring occasionally, until everything is hot and fragrant.
Remove from heat and use an immersion blender to puree until very smooth. A regular blender can be used, but the soup should be cooled slightly first.
Taste and add salt as needed.
Serve with a drizzle of coconut milk or cream and toasted pumpkin seeds
Will keep for 5 days in the fridge or frozen for up to 1 month.
Find it online: https://thevgftable.com/creamy-pumpkin-soup/