Pumpkin Soup

This velvety pumpkin soup is a true crowd-pleaser. It’s packed with flavor and surprisingly light on cream, letting the natural sweetness of the pumpkin shine through. It’s also incredibly comforting and doesn’t require any fancy ingredients.

The secret to this soup’s creamy texture is caramelizing the pumpkin in butter. This simple step adds depth of flavor and richness, without needing to overload the soup with heavy cream. It’s a family favorite that makes a frequent appearance on our dinner table.

Here’s what you’ll need:

• The Star of the Show: A ripe pumpkin is key! Peel and chop it into rough pieces.
• Aromatic Base: We’ll use just onion and garlic, sautéed in butter until softened and slightly golden.
• Hidden Veggie: Carrot adds body and texture to the soup without overpowering the pumpkin flavor. Don’t worry, it blends seamlessly!
• Richness: Butter makes everything taste better, and it’s perfect for sautéing our veggies. Substitute with oil if you have dietary restrictions.
• Fresh Touch: I love throwing in any fresh herbs I have on hand, like thyme, parsley, or even rosemary.

Making the creamiest pumpkin soup:

Sure, you could just toss everything in a pot and cook it. But for the best flavor, I recommend taking the extra 10 minutes to caramelize the pumpkin first. This step is what truly sets this soup apart.

Start by sautéing the onion and garlic in butter until fragrant. Then, add the chopped carrot and pumpkin. Roast the mixture, stirring occasionally to prevent burning, until you see nice brown spots on the vegetables. This should take about 10-15 minutes over medium-high heat.

Next, pour in warm stock and simmer for another 10-15 minutes, or until the vegetables are tender. Blend everything until smooth, then stir in the cream and turn off the heat. Don’t simmer the soup for too long after adding the cream, as it can curdle.

This recipe is all about simple ingredients and techniques that come together to create a delicious and comforting soup. Enjoy!

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