Description
A creamy and rich roasted pumpkin soup that balances the natural sweetness of pumpkin with savory broth, finished with a touch of milk or cream. This simple and comforting fall recipe is perfect for warming up chilly days and is easily customizable with spices or toppings.
Ingredients
Soup Base
- 4 cups pumpkin puree
- 4 cups chicken broth
- 1 cup milk or cream
- Salt & pepper to taste
Instructions
- Warm Pumpkin and Broth: In a large saucepan, combine the pumpkin puree and chicken broth. Warm the mixture over medium heat for about 10 minutes, stirring occasionally to prevent sticking and to blend the flavors.
- Add Milk and Season: Stir in the milk or cream slowly to enrich the soup. Season with salt and pepper to taste, adjusting according to your preference.
- Heat Gently and Serve: Continue to heat the soup gently over low heat until it is hot but not boiling, to prevent curdling of the milk. Once heated through, ladle into bowls and serve immediately.
Notes
- Add a dash of cinnamon or nutmeg for a warm, spicy flavor.
- Top with roasted pumpkin seeds for added texture and a nutty crunch.
- For a vegan version, substitute chicken broth with vegetable broth and use a plant-based milk.
- Garnish with a swirl of cream or a sprinkle of fresh herbs like parsley or thyme.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
