Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, creamy butternut pumpkin soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Watch how to make the best pumpkin soup in this short recipe video! This creamy (yet cream-less) soup features incredible roasted pumpkin flavor. Pumpkin soup is thick, creamy and tastes great when served with toasted bread. A touch of butter and spices makes the soup rich and truly flavorful.
Creamy Butternut Pumpkin Soup is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Creamy Butternut Pumpkin Soup is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook creamy butternut pumpkin soup using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Creamy Butternut Pumpkin Soup:
- Get 1 kg butternut pumpkin
- Take 1/2 diced onion
- Take 50 grams butter
- Get 2 cup vegetable stock
- Get 1 cup thickened cream
- Prepare 2 tbsp sour cream
- Make ready 2 diced potatoes
- Get 1 Finely chopped chives
- Get 1 Salt and white pepper, to taste
Sweet pumpkin flavour, savouriness from the broth, garlic and onion. Easy to make and you can do it low fat. Perfect for Thanksgiving or on a cool autumn night. A Creamy, Vegan Butternut-Pumpkin-Sage Soup That's Perfect for Fall.
Steps to make Creamy Butternut Pumpkin Soup:
- Heat butter in a large saucepan and saute onion until soft.
- Add vegetable stock, pumpkin and potatoes and cook until soft.
- Puree soup with a blender.
- Stir in cream and heat again but do not boil.
- Garnish with sour cream and a sprinkle of chives
Perfect for Thanksgiving or on a cool autumn night. A Creamy, Vegan Butternut-Pumpkin-Sage Soup That's Perfect for Fall. This seasonal, vegan soup satisfies your need for creamy, warming soup—and is full of beta-carotene, an antioxidant that converts to vitamin A in the body, thanks to a plethora of butternut squash and pumpkin. I have prepared this soup many times and is always a hit!. Some people don't eat pumpkin for some reason, well if you try this recipe, I'm sure you'll make it again.
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