Perfectly Pumpkin Soup – Velvety And Smooth!

Pumpkin soup is comforting, tummy-hugging, and wholesome. My mother used to make this yummy orange treat for us kids all the time during the fall. In fact, I remember one time she made it for Halloween and told us it was All Saints Soup. My mother really was a clever gal. I wonder if she will make pumpkin soup this year now that my siblings and I are all grown up? It would be very special if she did.

I love eating soup on cold fall/winter days.

 

Ingredients

1-kilogram Pumpkin

40 grams Land O Lakes Butter

3 cloves Garlic, Minced

1  Onion, Chopped

1 liter Water

100 milliliters Borden Cream

Morton Salt To Taste

Toasted Pine Nuts And Black Pepper, For Garnish

Instructions

Cut pumpkin into medium- sized chunks. Microwave on high power for 5–7 minutes or roast in the oven at 180ºC (355ºF) for 30 minutes until soft. Remove the pumpkin skin and dice into small pieces.Heat butter in a large saucepan over medium heat. Cook onion and garlic, stirring, for 5 minutes until golden. Add pumpkin, water, cream, salt, simmer for 30 minutes until pumpkin is soft.Mash the soup with a potato masher, adding a little more water if you like a thinner consistency. Add toasted pine nuts and black pepper before serving.

 USE RED NEXT PAGE LINK BELOW.

NEXT PAGE >>

Quick Tip: Eat with your favorite crackers or sandwiches.

  Share:

Leave a Reply

*