Easy, Sweet, rich pumpkin taste and, by accident, healthy, easy, 30 minute pumpkin soup! FAST and EASY sopes are incredibly deep and comfortable without being heavy!!
This should never be a recipe for the blog. One night in May I made it for because I wanted to have a pumpkin.
It was so perfect that I have always done this, but I waited until it was more fitting in the season because I know not everyone love pumpkin as much as I do.
Easy 30-Minute Pumpkin Soup
The soup is easy, ready in 30 minutes, silky and smooth, has a rich kitchen taste and incredible flavor depth to be prepared so fast. It is healthy, naturally gluten-free and vegan (leave out the cream at the end of the piping or use milk free) but you would never know it because without being heavy, it is filling and fulfilling. I add because my pumpkin soup on the sweeter side is delicious, of course. They cook up the natural sweetness I love with sweet Vidalia and lightly caramel. I also put a touch of maple syrup and sweetheart, but add it to taste, or leave it out. I recommend three cups of liquid to you, and if you like a thicker soup, use 4 cups. You can begin with 3 cups always and add more when cooking. This is not a fussy soup and you can finally tweak things.
- Prep Time 10 minutes
- Cook Time 20 minutes
- Total Time 30 minutes
- 3 to 4 tablespoons olive oil
- 1 medium sweet vidalia onion, diced small
- 2 medium carrots, peeled and sliced into thin rounds
- 2 to 3 cloves garlic, finely minced or pressed
- one 15-ounce can pumpkin puree
- 1 teaspoon kosher salt, plus more to taste at the end
- 1 teaspoon freshly ground black pepper, or to taste
- 1 teaspoon ground
- 3/4 teaspoon
- 3 to 4 cups water or vegetable stock, or as necessary (I use water)
- 2 bay leaves
- 2 tablespoons maple syrup, optional and to taste
- 2 tablespoons honey, optional and to taste
- cream or half-and-half, optional for drizzling
- toasted pumpkin seeds, optional for garnishing
- Add oil, onions, carrots, cook for about 7-8 minutes over medium heat or until vegetables soften and are slightly caramelized to a large Netherlands oven or stockpot; mix together intermittently.
- Add the garlic and cook until fragrant, or about 1 minute.
- Add the pumpkin puree, salt , pepper, , , 3 cups of water / stock for thicker soup or 4 cups for a thinner soup (I suggest beginning with 3 cups, you can always add more later), stir to combine, bring to a boil, and allow mixture to cook for about 3 to 4 minutes; stir intermittently.
- Transfer around half of the mixture to a high speed blender's container, cover and mix until it is smooth. Warning – Avoid letting steam out every 10 to 15 seconds. I suggest waiting until the device has cooled down a bit if your blender is able to blend hot liquids.
- Pour into a wide bowl the smooth mixture in the mixer and repeat with the rest of the cotton mixture in the stock.
- Return the smooth mixtures to a bowl , add the baking leaves, cook for approximately 5 minutes over medium and high heat and then mix again.
- Sample the soup with the option of adding maple and/or honey, adding more salt or pepper, more water, , and so on. Apply it all as needed to taste.
- Cut bowl leaves, pan soup in cups, whisk in cream or half-a-half preferably, preferably garnish with pumpkin seeds and serve as soon as possible. Soup remains airproof for up to 5 days in the fridge.
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 360Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 10mgSodium: 759mgCarbohydrates: 43gFiber: 8gSugar: 24gProtein: 6g