Cream of Pumpkin Soup Recipe

Name: Cream of Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 4 -6 cloves garlic, minced; 1 ½ cups canned pumpkin; 1 quart chicken stock or 1 quart chicken broth or 1 quart chicken bouillon (Basic instructions for making stock, broth or bouillon); 1 tablespoon minced fresh dill weed or 1 teaspoon dry dill weed; ½ cup inexpensive cream sherry; 2 cups heavy cream; 1 dash nutmeg (optional); salt, to taste; fresh coarse ground black pepper, to taste

Servings: persons

2 tablespoons olive oil
1 medium yellow onion, diced
4 -6 cloves garlic, minced
1 ½ cups canned pumpkin
1 quart chicken stock or 1 quart chicken broth or 1 quart chicken bouillon (Basic instructions for making stock, broth or bouillon)
1 tablespoon minced fresh dill weed or 1 teaspoon dry dill weed
½ cup inexpensive cream sherry
2 cups heavy cream
1 dash nutmeg (optional)
salt, to taste
fresh coarse ground black pepper, to taste

1
Heat the oil in a heavy skillet and gently saute the onion and garlic until soft and translucent but not yet beginning to brown.
2
Add the pumpkin and cook for another 2 to 3 minutes, stirring frequently to prevent scorching.
3
Allow to cool slightly for safety and then process into a smooth puree in a blender or food processor.
4
You may need to add a bit of the chicken stock to process, (i did) Pour the pumpkin mixture into a pot and add the remaining chicken stock, dill weed.
5
Bring to a brisk simmer, whisking all the while, then add the Sherry and cream and continue whisking until hot through but do not allow to boil.
6
Season to taste with salt and pepper, and nutmeg (optional) To serve garnish each serving with a dollop of sour cream and a sprig of fresh dill weed.

778

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium yellow onion, diced, 4 -6 cloves garlic, minced, 1 ½ cups canned pumpkin, and more.

Yes, Cream of 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.

Cream of Pumpkin Soup

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