Creamy Pumpkin Soup with Canned Pumpkin Puree recipe
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Ingredients
- ¼ stick butter 1 medium onion, finely chopped 3 tablespoons minced fresh parsley 2 tablespoons sifted flour (such as Wondra®) 2 ½ cups chicken stock 1 (15 ounce) can pumpkin puree 2 tablespoons chicken soup base (such as Better than Bouillon®) 1 tablespoon vegetable bouillon base (such as Better Than Bouillon® Vegetable Base) 1 ½ teaspoons pesto 1 ½ cups heavy cream 2 teaspoons salt 1 teaspoon garlic powder ground black pepper to taste
Nutrition Info
- 460.4 caloriescarbohydrate: 20.7 gcholesterol: 140.4 mgfat: 41.1 gfiber: 4.1 gprotein: 6.1 gsaturatedFat: 24.9 gservingSize: -sodium: 3312.3 mgsugar: 6.2 gtransFat: : -unsaturatedFat: : -
Directions Creamy Pumpkin Soup with Canned Pumpkin Puree
Directions
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Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in parsley and increase heat to medium-high. Add flour, stirring constantly, and cook until it thickens, about 2 minutes. Slowly add chicken stock, stirring constantly. Add pumpkin puree and stir until well combined. Stir in chicken base, vegetable base, and pesto. Bring to a very low boil and let it bubble for 2 minutes. Remove from the heat.
Puree soup on low speed with an immersion blender until creamy, about 30 seconds. Add heavy cream, salt and garlic powder, stir until thoroughly mixed. Ladle into soup bowls and top with pepper.