Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, creamy butternut pumpkin soup. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Place the vegetables, cooked butternut squash, cream, and sour cream into a blender. Cover, and puree until smooth, working in batches if necessary. Transfer the blended vegetables to a soup pot; stir in the chicken broth, nutmeg, black pepper, and salt. Process mixture until smooth with a hand blender or in a food processor.
Creamy Butternut Pumpkin Soup is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Creamy Butternut Pumpkin Soup is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have 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:
- Make ready 1 kg butternut pumpkin
- Take 1/2 diced onion
- Get 50 grams butter
- Make ready 2 cup vegetable stock
- Prepare 1 cup thickened cream
- Take 2 tbsp sour cream
- Prepare 2 diced potatoes
- Make ready 1 Finely chopped chives
- Prepare 1 Salt and white pepper, to taste
Strain your pumpkin & onion keeping a little of the stock set aside, Then add your diced bacon and blend with a mixer until pureed add your fresh cream and a little of your vegetable stock. How to Make a Creamy Pumpkin Soup One of the important parts of this recipe is to roast the pumpkin, carrots and garlic in the oven with some thyme leaves. Roasting the veggies brings a beautiful caramelised flavour to the soup. Whilst vegetables are roasting, sauté onions and then add vegetable stock to start the base of your soup.
Instructions 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
Roasting the veggies brings a beautiful caramelised flavour to the soup. Whilst vegetables are roasting, sauté onions and then add vegetable stock to start the base of your soup. A creamy luscious pumpkin soup with extra intense pumpkin flavours, made without chopping the pumpkin! The longer roast time required for the pumpkin to become soft makes the pumpkin flesh even sweeter and more intensely flavoured that usual roast pumpkin soups. Add in the roasted butternut squash and pumpkin and stir to combine.
So that is going to wrap this up for this special food creamy butternut pumpkin soup recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
