How to Make Yummy Pumpkin soup

Pumpkin soup. This is a classic, easy pumpkin soup made with fresh pumpkin that is very fast to make. Thick, creamy and full of flavour, this is THE pumpkin soup recipe you will make now and forever! Pumpkin soup is a usually 'bound' (thick) soup made from a purée of pumpkin.

This easy soup is made with pumpkin puree, chicken stock, onion, and fresh herbs. Cream is stirred in at the end for added richness. Best to defrost the pumpkin soup in the refrigerator overnight before reheating. You can cook Pumpkin soup using 8 ingredients and 8 steps. Here is how you cook that.

Ingredients of Pumpkin soup

1. You need 3 lbs of pumpkin.
2. Prepare 3 of large leeks.
3. It's 2 teaspoons of paprika.
4. You need 1/4 teaspoon of cayenne pepper.
5. Prepare 17 oz of cream.
6. Prepare 1/2 cup of water.
7. Prepare to taste of salt.
8. Prepare to taste of Extra Virgin Olive Oil from Spain.

But if you didn't plan ahead, you can defrost the soup in the microwave in two-minute bursts. Soup recipes - healthy & tasty vegetarian soup. Healthy, satisfying, and perfect for chillier weather. This roasted pumpkin sage soup is very simple to make using just a few essential ingredients.

Pumpkin soup instructions

1. Wash the leeks thoroughly, making a lengthwise cut to separate the layers and remove any dirt with running water..
2. Put 8 generous tablespoons of Extra Virgin Olive Oil from Spain in a large pan fry the sliced leeks until they start turning golden around the edges, and smell delicious!.
3. Add the pumpkin, cut into cubes, season to taste and cook for 2-3 minutes. The pumpkin is absorbing the flavour of the leeks and the Extra Virgin Olive Oil from Spain..
4. Add the paprika and cayenne. Stir well so all the flavours mix together..
5. Add the half cup of water. Remember that a pumpkin is 90% water, and it will give off that water while cooking. Put a lid on the pan and simmer for 30 minutes until the pumpkin is tender..
6. After 30 minutes, beat the mixture with a hand-held blender or in a food processor until you have a smooth cream. In the last few seconds of beating, add the single cream..
7. To decorate the soup, put a couple of tablespoons of Extra Virgin Olive Oil from Spain in a frying pan and flash-fry some little cubes of pumpkin..
8. Serve the soup with the pumpkin ‘croutons’ and a drizzle of Extra Virgin Olive Oil from Spain to add its incomparable smoothness and texture..

It's a must make for the Fall season, especially if you have left over pumpkins after Halloween. It is healthy, super creamy, and keeps you cozy. Pumpkin Soup with Pumpkin Seed-Mint Pesto. this link is to an external site that may or may not meet accessibility guidelines. Pumpkin (or butternut squash) soup can go a whole bunch of directions. Red curry is one of my favorite things, especially mixed with creamy coconut.