Pumpkin soup is comforting, tummy-hugging, and wholesome.
Check out what my pals over at Tasty Kitchen had to say about this recipe:
“There is nothing better than dunking crusty bread into a hot bowl of soup. Warm up your winter evening with this nutty, sweet and creamy pumpkin soup.”
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.
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Quick Tip: Eat with your favorite crackers or sandwiches.
Thank you to Tasty Kitchen for this great recipe.
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