Autumn Pumpkin Soup – a delicious recipe with pumpkin, olive oil, onion, +, pumpkin puree, milk. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Cut the top off of the pumpkin and remove seeds and pumpkin pulp. The scrape/cut out walls of pumpkin without piercing through the pumpkin.
2
Rinse pumpkin seeds and spread on greased baking sheet. Sprinkle with salt and bake at 250 degrees for 30-45 minuntes or until the rest of the soup is complete.
3
Saute chopped onion in 1T oil in a large soup pot. Once onion has started to carmelize, add chicken broth and pumpkin flesh. Sprinkle with salt and pepper. Bring to a boil.
4
Transfer soup mixture to blender, working in batches. Blend until smooth.
5
Return to stovetop, turn to medium low, and slowly stir in pumpkin puree and evaporated milk. Season with salt and pepper to taste. Once soup is hot, transfer to hollowed pumpkin to serve.
6
Garnish with toasted pumpkin seeds and fresh grated parmesan cheese. Sprinkle with nutmeg for a spicy fall finish.
2165
kcal
Calories
57
g
Fat
7
g
Carbs
391
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 medium pumpkin, 1 tablespoon olive oil, 1 medium onion, 50+ ounces chicken broth, and more.
Yes, Autumn Pumpkin Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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