Pumpkin Soup

Although it is a bit off pumpkin season, I still like a good, creamy pumpkin soup when it summer.

Soup for dinner is great, especially on days where we have a lot of after school activities and dinner needs to be quick and easy ; o)

I must admit that I don’t always buy a whole pumpkin to deal around with. Cutting out a whole pumpkin simply isn’t my thing. I just love that I can buy my pumpkin that’s already been peeled, seeded and cut out for me.

After all, the idea about serving soup on a busy school day, is that it is supposed to be easy.

Theres so many ways to make soup, but one thing is for sure. A blended soup like this, is a great way to hide the veggies. And I love to know that my kids gets their veggies every day. We do that with tomato soups, potato soups, broccoli soups etc.

For this particular soup I like to serve some roasted pumpkin seeds and bake the very easy soft baguettes. That’s a dinner of homemade happiness, and I’m sure your family will like it too!

Pumpkin Soup

How to make pumpkin soup

First thing is to peel the carrots, ginger and pumpkin and cut them in small pieces.

Then you place the chopped vegetables in a saucepan and pour over the vegetable stock (it will not cover completely).

Now yo let it boil for half an hour.

Finally you add a dash of chipotle, whipping cream, salt and pepper and blend the mix thoroughly with a hand blender.

In a frying pan roast pumpkin seeds in a little bit of olive oil and sprinkle with coarse salt.

Serve the soup with toasted pumpkin seeds and a good piece of home baked soft baugettes.

Enjoy!

Pumpkin Soup

• Author: Oh Happy Dane
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 4–6 servings 1x
• Category: Soup
• Method: Cooking
• Cuisine: American

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Scale 1x2x3x

Ingredients

• 32 oz pumpkin
• 16 oz carrots
• 1 thumb-size fresh ginger
• 3 cups vegetable stock (I used a premade version)
• half a pint heavy whipping cream
• a pinch of chipotle
• salt and pepper

 

• Roasted pumpkin seeds for sprinkling
• olive oil
• salt

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Instructions

1. First thing is to peel the carrots, ginger and pumpkin and cut them in small pieces.
2. Then you place the chopped vegetables in a saucepan and pour over the vegetable stock (it will not cover completely).
3. Now yo let it boil for half an hour.
4. Finally you add a dash of chipotle, whipping cream, salt and pepper and blend the mix thoroughly with a hand blender.
5. In a frying pan roast pumpkin seeds in a little bit of olive oil and sprinkle with coarse salt.

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Notes

Serve the soup with toasted pumpkin seeds and a good piece of home baked soft baugettes.

Keywords: pumpkin soup, soup, pumpkin, creamy soup, creamy, easy,