Creamy Pumpkin Soup Recipe

Creamy Pumpkin Soup Recipe

40-minute recipe Serves 4
A velvety smooth blender soup made with fresh pumpkin, cream and cream cheese. Ready in under an hour, this harvest soup can be served for lunch or as a dinner appetizer. Serve with cheese and leek scones.
40-minute recipe Serves 4


Prep: 20 mins | Cook: 20 mins
  • 1

    Heat a medium saucepan over medium-high. Add oil, then pumpkin, onion and garlic. Cook, stirring occasionally, until onion is softened, about 5 minutes.

  • 2

    Stir in bouillon cubes and water. Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until the pumpkin is very tender, about 10 minutes.

  • 3

    Stir in cream and cream cheese. Stir until cheese is melted, about 5 minutes. Set aside to cool slightly.

  • 4

    Add soup to a blender or food processor, in batches. Whirl at low speed until smooth. Return to saucepan. Re-heat before serving, season with salt and pepper to taste and garnish with roasted pumpkin seeds if you wish.

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