Serves a Crowd
Pumpkin Soup Recipe
- Prep time 15 minutes
- Cook time 45 minutes
- Serves 4
Author Notes
Today we are going to prove to you that comfort food can be healthier with this pumpkin soup recipe.
Pumpkin soup is a popular Thanksgiving recipe across the US and a beloved comfort food. The luscious, velvety consistency pairs wonderfully with a buttery aroma from heavy cream and butter to entice the senses.
Some recipes even call for bacon, using the bacon fat to cook the onions and the pieces to garnish the soup with crispy bacon bits, adding a savory taste and contrast in texture. Adding ingredients such as this may make up delicious comfort food, but they aren’t exactly healthy and may not be suitable for most dieters.
Not to worry, we’re going to give you our healthy take on the classic pumpkin soup recipe. No bacon and just a bit of cream, but still rich and tasty! —Luna Regina
Ingredients
-
1 pound
pumpkin
-
1 tablespoon
olive oil
-
4 ounces
onion (chopped)
-
2 cups
unsalted chicken broth
-
1 teaspoon
fresh parsley leaves
-
2 teaspoons
garlic (chopped)
-
1/4 teaspoon
ground pepper
-
1/4 teaspoon
salt
-
1/4 cup
heavy cream
-
1/2 tablespoon
unsalted butter
-
8 ounces
sprouted wheat bread
Directions
- Preheat the oven to 425°F.
- Cut the pumpkin into 1-inch cubes. In a small bowl, rub ½ tablespoon of olive oil and 1 teaspoon of chopped garlic over the flesh of the pumpkin.
- Place pumpkin on the baking sheet. Roast for around 20 minutes or longer, until the flesh is easily pierced through with a fork.
- In a deep skillet or pot, heat ½ tablespoon of olive oil over medium heat. Add the onion and pumpkin. Cook for 3-4 minutes or until golden brown, stirring occasionally.
- Add chicken broth and bring to a boil. Turn the heat down to medium and simmer for about 5 minutes.
- Heat the butter in a small pan over medium heat. Then add garlic and parsley to the pan and sear until the garlic is cooked through.
- Spread each side of the bread with the butter mixture.
- Place bread on a baking sheet and toast at 425°F for about 10 minutes or until bread is crisp.
- Transfer the mixture to a blender and blend until smooth (or use an immersion blender). Stir in cream and season with salt and pepper.
- Ladle into a bowl or deep dish. Garnish with parsley and serve with garlic bread.
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