Pumpkin Soup

Name: Pumpkin Soup
Prep time: 00:20
Cook time: 00:20
Total time: 00:40
Yield: 4
Ingredients: 1 tbsp Olive Oil; 1 med Onion; 1 Clove Garlic; 8 cups Pumpkin; 2 Knorr® Chicken Bouillon Cube; 3 cups Boiling Water; 1 cup Light cream; 4 ozs Cream Cheese; Salt & Pepper

40-minute recipe Serves 4

A velvety smooth blender soup made with fresh pumpkin, cream and cream cheese that is ready in under an hour.

40-minute recipe Serves 4

Ingredients

1 tbsp

Olive oil

8 cups

1-in cubed pumpkin

1 med

Onion, diced

Garlic clove, minced

2 11.5-g cubes

Chicken bouillon cubes

3 cups

Boiling water

1 cup

5% cream

1/2 250-g block

Cream cheese, cut into small cubes

Directions

Prep: 20-minute | Cook: 20-minute

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.

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Pumpkin Soup

Ingredients

Directions

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