Creamy Pumpkin Soup


Creamy Pumpkin Soup
Makes 6 servings (1½ quarts)
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  1. 2 tablespoons olive oil
  2. 1 yellow onion, diced
  3. 2 cloves garlic, minced
  4. 2 (15-ounce) cans pumpkin puree
  5. 3 sprigs fresh rosemary
  6. ½ cup grated Parmesan cheese
  7. 3 cups chicken stock
  8. 1 teaspoon salt
  9. ½ teaspoon black pepper
  10. ½ cup heavy cream
  11. Garnish: sour cream; roasted, salted pepitas
  1. In a medium Dutch oven, heat olive oil over medium heat. Add onion and garlic, and cook, stirring frequently, until onion is translucent, about 6 minutes. Add pumpkin puree, rosemary, Parmesan cheese, chicken stock, salt, and pepper. Reduce heat to low, and cook for 15 minutes. Remove rosemary sprigs, and discard.
  2. Transfer pumpkin mixture to the container of a blender. Process until smooth.
  3. Return mixture to Dutch oven over medium heat. Add cream, whisking until smooth. Simmer until heated through, about 2 minutes. Garnish with sour cream and pepitas, if desired.
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