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Easy Butternut Pumpkin Soup Recipe

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Butternut Pumpkin Soup
Butternut Pumpkin Soup from yesiamvegan.com

Description

This easy butternut pumpkin soup recipe is perfect for those chilly autumn nights. With minimal ingredients and simple prep, this recipe is perfect for beginner cooks or those short on time. Creamy and flavorful, this soup will be a hit with the whole family.

Prep time:

10 minutes

Cook Time:

30 minutes

Ingredients:

  • 1 medium butternut pumpkin, peeled and cubed
  • 1 large onion, chopped
  • 3 cloves of garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Equipment:

  • Large pot
  • Immersion blender or blender
  • Cutting board
  • Sharp knife

Method:

  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 5 minutes or until the onion is translucent.
  2. Add the cubed pumpkin to the pot and stir to combine with the onion and garlic.
  3. Add the vegetable broth and bring to a boil. Reduce heat to low and simmer for 20 minutes or until the pumpkin is tender.
  4. Using an immersion blender or transferring to a blender, blend the soup until smooth.
  5. Stir in the heavy cream and season with salt and pepper to taste.
  6. Simmer for an additional 5 minutes or until the soup is heated through.
  7. Remove from heat and serve hot with a garnish of fresh herbs or croutons.

Notes:

  • If you don't have an immersion blender or blender, you can use a potato masher to mash the pumpkin until it's smooth.
  • If the soup is too thick for your liking, you can add more vegetable broth or water to thin it out.
  • This recipe can easily be doubled to serve a larger crowd.

Nutrition Info:

  • Serving Size: 1 cup
  • Calories: 200
  • Total Fat: 14g
  • Saturated Fat: 7g
  • Cholesterol: 40mg
  • Sodium: 450mg
  • Total Carbohydrates: 18g
  • Dietary Fiber: 3g
  • Sugar: 5g
  • Protein: 3g

Recipes FAQ:

Can I use a different type of pumpkin?

Yes, you can use any type of pumpkin or squash in this recipe.

Can I make this soup without cream?

Yes, you can omit the cream or use a non-dairy alternative like coconut milk.

Can I freeze this soup?

Yes, you can freeze this soup in an airtight container for up to 3 months.

Recipe Tips:

  • Make sure to peel the pumpkin before cubing it to ensure a smooth texture in the soup.
  • For a more savory flavor, add a pinch of nutmeg or cumin to the soup while it simmers.
  • If you want a bit of texture in your soup, reserve some cubed pumpkin before blending and add it back in before serving.

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