Pumpkin Soup
Pumpkin Soup
Servings
Ingredients
- 3 tablespoons butter
- 1/2 cup yellow onion - finely diced
- 2 teaspoons fresh garlic - minced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 15 ounces pumpkin (not pumpkin pie filling)
- 3 cups chicken or vegetable stock
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon fresh grated nutmeg
- 1/2 cup heavy cream
Instructions
- Melt butter in a large soup pan over medium-high heat.
- Add onions and cook a few minutes until they start to get soft.
- Season with salt and pepper.
- Add garlic and cook for 30 seconds stirring constantly.
- Add pumpkin and 4 cups of stock.
- Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
- With the soup on low heat, whisk in brown sugar, cinnamon and nutmeg.
- Slowly add heavy cream whisking to incorporate. Heat to warm. If too thick add a bit more stock.
- Taste to see if more salt and pepper are needed.
- Serve in individual bowls. Great with a little fresh chopped parsley and a dollop of sour cream on top. Also delicious with croutons or toasted pumpkin seeds on top.
Notes
This is soup is something I learned how to make in Jamaica.  It’s a staple there and made in most homes every weekend.  They use real pumpkins.  But, I made it easier with canned pumpkins.  This is so fun to serve during the holidays! At Halloween serve it in a small hollowed out pumpkin.  Thin  out some sour cream with a bit of milk and put in a ziplock bag.  Cut the corner and use the bag to pipe a spider web.  What fun! The kids will love it! Grownups too.  I usually double this recipe to make a bigger batch.Â
Nutrition
Calories: 232kcal | Carbohydrates: 22g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 866mg | Potassium: 494mg | Fiber: 4g | Sugar: 12g | Vitamin A: 17008IU | Vitamin C: 7mg | Calcium: 79mg | Iron: 2mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
This sounds great and looks beautiful!! But you simply must try some Himalayan pink salt. I get mine from Sustainable Sourcing https://secure.sustainablesourcing.com. The flavor is so much better than regular salt! Thanks for sharing this recipe—I can’t wait to try it!