Easy Pumpkin Soup 20 Minute Recipes

EASY PUMPKIN SOUP {20 MINUTE!}

Steps:

• Heat a heavy bottom pot with butter, once the butter is melted add garlic and onions and cook until the onions turn translucent.
• Add in the pumpkin puree, thyme, ginger, cumin, pepper and salt. Cook for 5 minutes.
• Now add the chicken broth and cook for 5 minutes, stirring constantly.
• Finally add the heavy cream and remove the pot from the heat.
• Using an immersion blender puree the soup.
• Transfer the soup to a bowl and garnish with pumpkin seeds before serving.

PUMPKIN SOUP

Steps:

• 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.

EASY PUMPKIN SOUP

Steps:

• Melt butter in a skillet over medium heat.
• Cook chopped onions until soft and golden brown.
• Heat the broth in a good-sized pot, add pumpkin slowly, and bring to a partial boil.
• Stir in onions, milk, polenta, honey, cinnamon, cardamom, nutmeg, salt, and pepper (pressed garlic might be suitable at this time).
• Make sure that the ingredients do not clump but are spread throughout the soup.
• Cook for about 5 minutes or longer until all ingredients have been thoroughly mixed and dissolved and so the soup is thoroughly heated.
• If at this point it seems chunkier or thicker than desired; use an immersion blender or a regular one to liquefy the soup and blend in the onions.
• Serve warm with pieces of bread if desired.