Creamy Pumpkin Soup
- Ready In:
- 1hr 50mins
- Ingredients:
- 12
- Yields:
-
8 bowls
- Serves:
- 6-8
ingredients
- 236.59 ml chopped onion
- 118.29 ml butter
- 1 garlic clove
- 354.88 ml chopped carrots
- 236.59 ml chopped celery
- 453.59 g can pumpkin puree
- 1419.54 ml water
- 354.88 ml heavy cream
- 1.23 ml crushed bay leaf
- 1.23 ml celery seed
- 2.46 ml garlic salt
- fresh ground salt & pepper
directions
- In 1/2 stick butter sweat onions.
- When translucent, pour carrots and add the other 1/2 stick butter. Stir occasionally on medium heat for 1/2 hour.
- Put in celery for 5 minutes.
- Add water and pumpkin; bring to a simmer.
- Put in remaining spices except for salt and pepper.
- Simmer for 1 hour.
- Reduce heat and add cream.
- Salt & pepper to taste.
- Serve with sour cream and french fried onions.
- If you want it smoother, blend with a hand blender.
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RECIPE SUBMITTED BY
abraham r.
Federal Way, Washington