Pumpkin Soup Iv
Velvety, fragrant, and irresistibly comforting, Pumpkin Soup IV is the ultimate fall-inspired meal that comes together in just 40 minutes. Made with rich pumpkin puree, aromatic spices like cinnamon, nutmeg, and ginger, and a luxurious touch of heavy cream, this soup delivers a harmonious balance of sweet and savory flavors. A hint of maple syrup adds subtle sweetness, while toasted pumpkin seeds provide a delightful crunch to every spoonful. Perfect for cozy dinners or holiday appetizers, this creamy pumpkin soup is a crowd-pleaser you'll want to serve with crusty bread or a fresh green salad. Simple to prepare and brimming with autumnal warmth, it's a must-try recipe for pumpkin season!
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Ingredients
- 4 cups pumpkin puree
- 3 cups vegetable broth
- 1 cup heavy cream
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 tablespoons unsalted butter
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoon maple syrup
- 0.25 cups pumpkin seeds
- 1 tablespoon olive oil
Directions
Step 1
In a large pot, melt the butter over medium heat.
Step 2
Add the diced onion and minced garlic, and sauté until translucent, about 3-4 minutes.
Step 3
Stir in the ground cinnamon, nutmeg, and ginger, cooking for another minute to release their aromas.
Step 4
Add the pumpkin puree and vegetable broth, stirring until combined.
Step 5
Bring the mixture to a simmer, reduce heat to low, and let it cook for 15 minutes.
Step 6
Use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
Step 7
Stir in the heavy cream, salt, black pepper, and maple syrup. Cook for an additional 2-3 minutes, stirring frequently until heated through.
Step 8
In a small skillet, heat olive oil over medium heat. Add the pumpkin seeds and toast for 2-3 minutes until they are golden and fragrant, stirring frequently. Remove from heat and set aside.
Step 9
Ladle the soup into bowls and garnish with toasted pumpkin seeds. Optionally, drizzle a small amount of heavy cream or olive oil on top for a decorative touch.
Step 10
Serve warm with crusty bread or a fresh green salad on the side.
Nutrition Facts
| Serving size | (2143.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2270.3 |
| Total Fat 169.8g | 0% |
| Saturated Fat 76.5g | 0% |
| Polyunsaturated Fat 18.2g | |
| Cholesterol 321.6mg | 0% |
| Sodium 4263.0mg | 0% |
| Total Carbohydrate 154.7g | 0% |
| Dietary Fiber 41.6g | 0% |
| Total Sugars 60.4g | |
| Protein 36.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 435.5mg | 0% |
| Iron 20.4mg | 0% |
| Potassium 3734.1mg | 0% |
Source of Calories