- Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
- Puree the soup in small batches (1 cup at a time) using a food processor or blender.
- Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
Nutrition Facts : Calories 114.5 calories, Carbohydrate 13.5 g, Cholesterol 24.1 mg, Fat 6.3 g, Fiber 4.1 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 1458.1 mg, Sugar 5.7 g
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Top Asked Questions
How do you make a pumpkin and garlic soup?Heat olive oil in a saucepan (or 4 quart Dutch oven) over medium heat. Add onion and garlic and sauté for 2 to 3 minutes until soft and translucent. Add pumpkin, parsley root, and carrot, and cook for another 5 minutes, stirring occasionally. Add stock and simmer. Add vegetable stock and Herbes de Provence spice mix and stir together.
Can I roast my own Pumpkin for Soup?If you want to roast your own pumpkin for soup, give this recipe a try. You'll roast a small sugar pie pumpkin alongside carrots and onion to add a deeper flavor to the finished soup. "Made this for a pumpkin food party," says home cook Kathleen Holguin. "Everyone is asking for the recipe and wants me to make it again.
What is spicy Pumpkin Soup?This is a spicy Thai variety on our favorite pumpkin soup. You can make it mild spicy or hot spicy by using different types of chilies. Instead of the traditional sour cream, this recipe uses coconut cream. Quick 'n' easy!
What is in coconut curry Pumpkin Soup?Coconut Curry Pumpkin Soup This vegan pumpkin soup is made with coconut oil and coconut milk, with curry powder and coriander for a little spicy flair. Some reviewers dialed up the spice factor even more by adding ginger, cinnamon, garam masala, turmeric, or chili powder.